Jeera Chicken

Photo: flickr user carol.baby

Ingredients

450 grams Chicken breast fillets, skinned

50 grams Butter

1 tablespoon Cumin seeds

2 tablespoons Ground cumin

150 ml Chicken stock or water

Salt to taste

Preparation

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.