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Sauteed Chicken with Cumin Recipe
|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|
|Desiccated coconut||3 Ounce (About 75 Grams Or 1 Cup)|
|Lemon juice||1 Tablespoon (About 15 Milliliter)|
Calories 1552 Calories from Fat 733
% Daily Value*
Total Fat 83 g127.3%
Saturated Fat 30.5 g152.6%
Trans Fat 0 g
Cholesterol 267.1 mg
Sodium 1474.9 mg61.5%
Total Carbohydrates 115 g38.4%
Dietary Fiber 13.8 g55.2%
Sugars 40.4 g
Protein 88 g175.4%
Vitamin A 43.3% Vitamin C 103.7%
Calcium 14.1% Iron 35.9%
*Based on a 2000 Calorie diet
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 200Â°C, 400Â°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.