| 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.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus rights wrongs”