Name: Jeera Chicken
Ingredients: 450 g Chicken breast fillets; skinned; 50 g Butter; 1 tb Cumin seeds; 2 tb Ground cumin; 150 ml Chicken stock or water; Salt to taste

If, by this means of biblical meditation, thou dost not find an increase of all thy graces, and dost not grow beyond the stature of common Christians, and art not made more serviceable in thy place, and more precious in the eyes of all discerning persons; if thy soul enjoy not more communion with God, and thy life be not fuller of comfort, and hast it not readier by thee at a dying hour: then cast away these directions, and exclaim against me forever as a deceiver.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Food networ, Food2	4	servings

INGREDIENTS

450	g	Chicken breast fillets; skinned
50	g	Butter
1	tb	Cumin seeds
2	tb	Ground cumin
150	ml	Chicken stock or water
		Salt to taste

INSTRUCTIONS

Cut the chicken into small chunks, about 2cm square.
Heat the butter in a karahi or wok to quite a high heat. Add the cumin
seeds and stir-fry for about 30 seconds. Add the ground cumin and continue
to stir-fry for a further 30 seconds, then add 3-4tbsp stock or water and
stir-fry for 2-3 minutes more.
Add the chicken and stir-fry briskly for about 2 minutes, then lower the
heat a little and, over the next 5 minutes, add the remaining stock or
water, stirring as necessary.
To finish off, turn up the heat and resume brisk stir-frying for about 5
minutes to reduce the remaining liquid to a dryish gravy and coating.
Check that the chicken is cooked by cutting a piece in half - it should be
white right through. If it isn't, continue stir-frying until it's ready.
Add salt to taste and serve with chutneys.
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