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Cumin Curry
Created by tobycumming, Saturday, 03 October 2009
Average user rating  / 5
1 Users voted
This curry has evolved from a recipe that my dad taught me. The key flavours are garlic and cumin - hence adding them twice. The taste of freshly roasted cumin and garlic is quite distinct from the flavours if it's been cooked for an hour + it fills the kitchen with a lovely aroma just before serving.
Ingredients
At a glance
Categories
Serves
4
- 4 chicken breasts - chopped into chunks
- handful of mushrooms - chopped into chunks
- 1 onion - finely chopped
- 4 cloves of garlic - finely chopped
- 2cm chunk of ginger
- 2 chillies - finely chopped
- 1 tsp garam musala
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp cumin seeds
- 1/2 tsp tumeric
- 4 cardamom pods
- 4 cloves
- pepper
- good pinch of salt
- cream
- water
- veg oil (approx. 2 tablespoons)
Method/steps
- First brown the onions in some oil (approx. 15 mins, or 5 mins if you're feeling impatient)
- Then fry 1/2 the garlic, the chilli and the ginger for 1 min
- Then add the powdered spices and fry for 1 mins - the oil is now flavoured and ready for the meat
- Add the chicken and cook the outsides
- Add enough water to cover the chicken, throw in the whole spices and leave it to simmer for 30 - 50 mins
- Once most of the liquid is cooked off taste the sauce - this'll help you decide if it needs more salt / chilli etc
- Add the mushrooms and cook for 5 mins
- Turn down the heat and add the cream (you can vary the amount of cream depending how liquidy the sauce is)
- In a separate pan fry the garlic and cumin for approx. 1 min (careful not to burn the cumin), then add to the curry and serve straight away.
- Serve with rice and a dollop of yogurt
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