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Chicken with Cumin and Peppers

4 skinned chicken breasts (free range if possible)
1 teaspoon Cumin Seed
I Teaspoon Paprika
1 Teaspoon Turmeric
2 Red Peppers
2 cloves garlic

1 tablespoon Soy Sauce
1 tablespoon Nam Pla Fish Sauce
1 tablespoon honey
Juice of 1 lime
1 teaspoon Arrowroot (or cornflour)

Slice the chicken breasts across into strips.
Tip the cumin seed, paprika and turmeric into a bowl and toss the chicken in this until they are coated with the spices.
In a large pan or wok heat some sunflower oil until very hot and then toss the chicken in this until browned all over.
Turn down the heat.
Halve the peppers, discard the seeds and stem and then slice down the flesh.
Add the peppers to the pan and continue frying until they soften.
Chop the garlic finely.
If you want a strong flavour of garlic put this aside until the last minute.
If you prefer it milder and sweeter add it now to the pan.

Mix the soy, nam pla,honey and lime together and stir in the arrowroot or cornflour until it dissolves.
Add this to the pan and then a cup of water.
Simmer this mixture together until the peppers and the chicken are cooked, this should take about five minutes.

Add the garlic a couple of minutes from the end for a strong garlic flavour.

Serve with Basmati rice and with some crisp salad.



January 15, 2007 11:15 AM | 0 Comments
  Martin Dwyer
Consultant Chef