Title: Jeera Chicken
Categories: Food networ, Food2
Yield: 4 servings

450 g Chicken breast fillets;
-skinned
50 g Butter
1 tb Cumin seeds
2 tb Ground cumin
150 ml Chicken stock or water
Salt to taste

Cut the chicken into small chunks, about 2cm square.

Heat the butter in a karahi or wok to quite a high heat. Add the cumin
seeds and stir-fry for about 30 seconds. Add the ground cumin and continue
to stir-fry for a further 30 seconds, then add 3-4tbsp stock or water and
stir-fry for 2-3 minutes more.

Add the chicken and stir-fry briskly for about 2 minutes, then lower the
heat a little and, over the next 5 minutes, add the remaining stock or
water, stirring as necessary.

To finish off, turn up the heat and resume brisk stir-frying for about 5
minutes to reduce the remaining liquid to a dryish gravy and coating.

Check that the chicken is cooked by cutting a piece in half - it should be
white right through. If it isn't, continue stir-frying until it's ready.

Add salt to taste and serve with chutneys.

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