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Ingredientes
- 450 gm Chicken breast fillets, skinned
- 50 gm Butter
- 1 Tbsp. Cumin seeds
- 2 Tbsp. Grnd cumin
- 150 ml Chicken stock or possibly water Salt to taste
Direcciones
- Cut the chicken into small chunks, about 2cm square.
- Heat the butter in a karahi or possibly wok to quite a high heat. Add in the cumin seeds and stir-fry for about 30 seconds. Add in the grnd cumin and continue to stir-fry for a further 30 seconds, then add in 3-4tbsp stock or possibly water and stir-fry for 2-3 min more.
- Add in the chicken and stir-fry briskly for about 2 min, then lower the heat a little and, over the next 5 min, add in the remaining stock or possibly water, stirring as necessary.
- To finish off, turn up the heat and resume brisk stir-frying for about 5 min to reduce the remaining liquid to a dryish gravy and coating.
- Check which the chicken is cooked by cutting a piece in half - it should be white right through. If it isn't, continue stir-frying till it's ready.
- Add in salt to taste and serve with chutneys.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 4 servings | |
| Calories 109 | |
| Calories from Fat 98 | 90% |
| Total Fat 11.18g | 14% |
| Saturated Fat 6.5g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 139mg | 6% |
| Potassium 113mg | 3% |
| Total Carbs 2.15g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.11g | 0% |
| Protein 1.28g | 2% |
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