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Sauteed Chicken With Cumin

creative.chef's picture
This delicious Sauteed Chicken with Cumin recipe should not be missed. This a lovely chicken dish that boast a unique flavor. Try this Sauteed Chicken with Cumin recipe for yourself and then you will understand why I love preparing this dish!
Ingredients
  Cumin 1 Teaspoon (About 5 Milliliter)
  Paprika 1 Teaspoon (About 5 Milliliter)
  Cardamom 1 Teaspoon (About 5 Milliliter)
  Garlic 1 Clove (5 gm), crushed
  Mustard powder 1 Pinch
  Chicken 1 , cut into pieces
  Oil 2 1⁄2 Fluid Ounce (About 75 Milliliter Or 1/3 Cup)
  Onions 2 Large, chopped
  Flour 1 Teaspoon (About 5 Milliliter)
  Stock 1⁄2 Pint (About 300 Milliliter Or 1.25 Cups)
  Soya sauce 1 Tablespoon (About 15 Milliliter)
  Tomato concentrate 1⁄2 Ounce (Paste, About 15 Grams Or 1 Tablespoon)
  Mango chutney 1⁄2 Pound (About 225 Grams Or 0.75 Cup)
  Rice 1⁄2 Pound (About 225 Grams Or 1 Cup)
  Butter 1 Ounce (About 25 Grams Or 2 Tablespoon)
  Green pepper 1 , deseeded
  Tomatoes 2 Large
  Desiccated coconut 3 Ounce (About 75 Grams Or 1 Cup)
  Banana 2
  Lemon juice 1 Tablespoon (About 15 Milliliter)
  Salt To Taste
  Pepper To Taste
Directions

1 Blend the spices, garlic, mus- tard, salt and pepper together and rub all over the chicken pieces.
2 Heat half of the oil and fry the onions.
Sprinkle with any spices left over from the chicken and cook for 1 minute.
Add the flour and stir for 1 minute.
Add the stock, soya sauce and tomato concentrate (paste) and sim- mer for 15 minutes.
Strain and check the seasoning.
Add 15 ml (1 tablespoon) of the mango chutney and a pinch of cayenne.
3 Preheat the oven to 200°C, 400°F, gas 6.
4 In a saute pan, heat the rest of the oil and fry the chicken until brown for 12 minutes, covered with a lid, turning the pieces over.
Place the chicken in a casserole with the sauce.
5 Bake for 20 minutes, basting with the sauce.
6 Meanwhile cook the rice in salted water for 20 minutes.
Drain and wash to remove starch.
Stir in the butter and keep warm.
7 Prepare the following sam- bals, in separate bowls as accompaniments to the chick- en.
Dice the pepper, slice the tomatoes, and place the coconut in a bowl (if you wish toast the coconut in the oven first for extra flavour).
Slice the bananas, and sprinkle with lemon juice to prevent them turning brown.
Put the remain- ing mango chutney in a bowl.
8 When ready to serve put the chicken in a dish, and place on the table with the rice and sambals.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken
Servings: 
4

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