Matt Brownie's

Cumin Chicken Curry

Cumin Chicken Curry

Cumin Chicken Curry

A fragrant and tasty chicken curry with the perfect blend or spices to please almost any pallet.

This is one of Matt Brownie’s favourite dishes to make when he is entertaining people, it requires a few spices that some people may not have in their cupboards, but everything else are staple ingredients that most would have or can easily get. Be warned once you start experimenting and playing with spices, your cupboard is likely to fill up with them quickly.

Print Recipe
Prep Time: 5 mins
Cumin Chicken Curry
Cook Time: 35 mins
Description:
An easy to make fragrant and tasty chicken curry with the perfect blend or spices to please almost any pallet.
Ingredients:
• 6
Chicken breast or thighs (cubed)
• 2
large onions (sliced)
• 10
button mushrooms, cut in quarters
• 2
cloves of
garlic, diced
• 15
grams of
fresh coriander, chopped
• 1
can of
coconut cream
• 40
grams of
chicken bouillon
• 600
grams of
rice, cooked
• 2
tbsp of
cornflour
Spices:
• 1
tsp of
curry powder
• 1
tsp of
chilli powder
• 1
tsp of
turmeric
• 1
tsp of
coriander powder
• 1
tsp of
cumin powder
• 1
tsp of
paprika
Cooking Method:

Place all the spices in a saucepan with a little oil over a low heat, this will bring out the bloom of the spices.

Add chicken, onions, mushrooms and garlic to the saucepan, and sweat for a good 10 mins.

Add the chicken bouillon to the ingredients in the saucepan.

Cook out on a low heat till chicken is properly cooked and all the flavour has come through.

Add coconut cream and reduce a little.

Before serving thicken with string through the cornflour and add sprinkle fresh coriander over the curry,

Serve on a bed of boiled rice