Sauteed Chicken with Cumin Recipe
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 | 5 Milliliter | |
| Paprika | 5 Milliliter | |
| Cardamom | 5 Milliliter | |
| Garlic | 1 Clove (5gm), crushed | |
| Pinch mustard powder | ||
| 1 chicken, cut in pieces | ||
| 75mI(2 1/ 2 floz)(1/ 3cup)oil | ||
| Onions | 2 Large, chopped | |
| Flour | 5 Milliliter | |
| Stock | 300 Milliliter | |
| Sauce | 15 Milliliter | |
| Tomato Paste | 15 Gram | |
| Mango chutney | 225 Gram | |
| Rice | 225 Gram | |
| Butter | 25 Gram | |
| Green pepper | 1 To taste, deseeded | |
| Tomatoes | 2 Large | |
| Coconut | 75 Gram | |
| Bananas | 2 | |
| Lemon juice | 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.
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.
Chef
