Creamed Cumin Chicken

All too often the busy housewife or the working mom needs a quick but nutritious meal they can throw together within an hour in the evening. Chicken normally fits the bill and this 'Creamed Cumin Chicken' is one of those meals that can be put together within 60 minutes and which comfortably feeds a family of four or more.

Ingredients:
125ml flour
3ml freshly ground black pepper
3ml curry powder
5ml salt
1 kg chicken thighs
125ml ghee
1 large onion, chopped
5ml cumin seeds
5ml fennel seeds
1-2 bay leaves
25ml curry powder
5ml crushed garlic
5ml chopped root ginger
250ml chopped tomatoes
10-12 mint leaves, shredded
sea salt and freshly ground black pepper to season
125ml yoghurt
1-2 long thin green chillies, slit in half lengthways
5ml garam masala
chopped coriander leaves to garnish

Method:
Place the flour, pepper, curry powder and salt in a plastic bag. Wash the chicken pieces, pat dry with kitchen towel and place in the bag with the seasoned flour, shaking the bag to coat the chicken pieces.

Heat the ghee in a large pan and fry the chicken until just lightly browned all over. Remove the chicken from the pan and set aside.

Add the onions, cumin, fennel and bay leaves to the remaining ghee in the pan and cook gently, stirring, until the onions are soft and translucent, but not browned. Add the curry powder, ginger and garlic, tomatoes, mint and seasoning.

Cook over a medium heat until the sauce thickens. Remove from the heat and add the yoghurt, chicken pieces and chillies.

Return to the stove over a low heat and sprinkle over the garam masala. Simmer for about 25-30 minutes until the chicken is cooked through.

Transfer to a serving dish and garnish with chopped coriander.