Cumin Scented Chicken Curry Recipes

Steps:

• Pull the skin off the chicken using kitchen paper to get a good grip. Set the chicken aside. Heat the oil in a large pan over a medium heat - a wok is great for this. Fry the cumin seeds for just a few secs until they give off a lovely nutty aroma, then tip in the onions and turn the heat down low. Cook with the lid on until the onions are soft and squidgy, but not yet starting to colour - 10 mins.
• Scatter in the ginger, garlic and chillies and fry for a minute or so, then sprinkle in the turmeric, garam masala and paprika. Stir in the chicken and peppers and continue frying for about 10 mins until the spice mixture clings to the chicken and the onions turn russet brown. Add a splash of water if they start to catch on the bottom of the pan.
• Stir the tomato purée into the yogurt, turn down the heat a fraction and swirl the yogurt into the pan followed by 125ml/4fl oz cold water. Bring to a simmer and cook gently without a lid for about 30-35 mins until the chicken is tender, stirring in a little more water if the sauce becomes dry - it should thicken and take on a warm reddish tinge. Add salt if you want to. (Will keep in the fridge for up to 2 days.) Reheat in a covered casserole in the oven at 200C/fan 180C/gas 6 for 20-30 mins or until bubbling (you may need to stir in a splash of water if the sauce is too thick). Scatter over coriander before serving.

Steps:

• Heat the broiler and place the rack in the upper third of the oven.
• Mix the mayonnaise with the curry powder blend in a small bowl. Place the fish on a baking sheet and sprinkle with salt and pepper or seafood seasoning if using. Slather the fish evenly with the curry mayonnaise. Place under broiler until the fish is firm and the top is very brown, 10 to 12 minutes. (Keep an eye on the fish while broiling and move to a lower rack in the oven if it's starting to brown before it's cooked through.) Serve the broiled fish with lime wedges, Cumin-Scented Warm Savoy Slaw and Coconut-Ginger Rice with Chickpeas and Chiles.
• Heat the vegetable oil over medium-high heat in a large skillet. Add the cumin seeds and stir, 1 minute. Add the cabbage and wilt. Finish the slaw with the lime juice and season with salt.
• Heat the butter in a saucepot over medium heat. Add the chiles, ginger and whites of the scallions and stir 2 minutes. Add the chicken stock, rice, coconut and lime zest. Bring to a boil, then reduce the heat to a simmer and cover. Cook 17 to 18 minutes. Add in the chickpeas in the last 5 minutes of cooking. Finish the rice by stirring in the lime juice, the greens of the scallions and cilantro.

Steps:

• Preheat oven to 350 degrees F.
• Mix together 1 teaspoon of the salt, with the coriander and turmeric, rub spice mixture all over the chicken and season with black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 6 minutes total, and transfer to a plate. Reduce heat to medium, remove pan from heat and add the cumin seeds and cook until golden brown and aromatic, about 15 seconds. Add the scallions, return pan to heat and cook until softened, about 1 minute. Add the cabbage and remaining 1 1/2 teaspoons salt, toss together, and wilt slightly, about 2 minutes. Nestle seared chicken thighs into cabbage, place pan in oven and cook in until the chicken is cooked through and the cabbage is tender, about 10 to 12 minutes, the chicken should register 160 degrees on an instant-read meat thermometer. Sprinkle with the cilantro, lemon juice, and pepper. Serve hot.

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.