Jeera Chicken Recipe
Surprisingly, cumin seeds are an excellent source of iron. They are also very beneficial in the digestion process & may also contain anti-cancer properties. Cumin is widely available as both a whole seed & fine powder.
My Jeera Chicken (Cumin Scented Chicken Stir Fry) packs a delicious cumin punch but feel free to decrease the amounts to suit your own personal taste. The key to this recipe lies in the freshly toasted & ground cumin, so definitely don’t skip this step!
JEERA CHICKEN (Cumin Scented Chicken Stir Fry)
1 lb boneless/skinless chicken, cut into 1½” size pieces
1 cup of red, yellow or orange bell peppers, julienned
1 large onion, thinly sliced
2-3 large garlic cloves, finely minced
1” piece of ginger, peeled & finely minced
3-4 small green Thai chilies, slit in half lengthwise (to taste)
6-8 fresh curry leaves
3 tbsp cumin seeds
½ tsp turmeric (haldi)
½ tsp smoked Spanish paprika
½ tsp red chili powder, to taste
½ tsp kala/goda masala (or garam masala)
1-2 heaping tbsp freshly ground cumin powder (to taste)
salt & pepper, to taste
juice of ½ lemon
2 tbsp ghee or oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
In a large deep skillet, dry toast 2 tbsp of cumin seeds until lightly browned & fragrant. Then remove quickly from the skillet, allow to cool & then grind into a fine powder using a spice mill or clean coffee grinder. Set aside until needed.
Now to the same skillet on medium high heat, add the ghee or oil. When hot, add the remaining 1 tbsp of cumin seeds & allow them to sizzle for 30 seconds or so. Then add in the sliced onions along with the garlic, ginger, green chilies & curry leaves. When the onions just start to brown, add in the spices (turmeric, paprika, red chili powder, kala masala, ground cumin powder, salt & pepper). Stir & let the spices fry for about a minute before adding in the chicken pieces. Mix well to combine all of ingredients together & stir fry the chicken for a few minutes. Then reduce the heat to low, cover & let cook for just 5-6 minutes. Then add in the julienned bell peppers & stir fry for another 3-4 minutes. I like my bell peppers to still have a little crunch, but feel free to cook then longer if you want them slightly softened.
Finish the dish with the fresh lemon juice & garnish with the cilantro leaves. Serve with warm phulkas & fragrant Basmati rice.
Feel free to add your favorite variety of peppers to this dish such as banana peppers, Cubanelles, Anaheim peppers, Hungarian wax peppers, piquillos ...
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