It’s Saturday night and your team have lost. You need comforting but it’s not so easy to call for a takeaway in rural Andalucía so you have to get into the kitchen and create something to lift your spirits… Curry.

Jeera Chicken with Aloo Dum

One large chicken breast, skinned and cut into 1″ chunks
One large onion, roughly chopped
Sunflower oil
One tsp coriander seeds
One tsp cumin seeds
One clove
Small piece cassia bark
One tsp cumin seeds
One tsp turmeric
One tsp cumin powder
One tsp garam masala
One tsp ground ginger
Two cloves garlic, crushed and finely chopped
Small green pepper, sliced
One tsp home-made mango chutney
Fresh coriander and stalks
Lemon juice
Black pepper
Salt

Jeera Chicken (Cumin Chicken)

In a pestle and mortar grind the coriander seeds and clove, add the turmeric, cumin powder, cassia bark, ginger, pinch of salt and a twist of black pepper to make a dry mix.

Place the chicken in a bowl then drizzle with a little oil before adding the mixture of spice giving everything a good stir. Cover the bowl and put in the fridge and marinate for as long as you can.

Meanwhile, heat a good glug of oil over medium heat in a frying pan and gently fry the cumin seeds and onions for 2 or 3 minutes.

Add the chicken and green pepper then continue to cook for 10 minutes.

Now add the garlic and cook for one minute.

Add the garam masala and some chopped coriander stalks then shake the pan, stir through the mango chutney. Cook for another couple of minutes or until the chicken is cooked through.

Sprinkle with fresh coriander leaves and a squeeze of lemon juice.

Aloo Dum (Potato and Peas)

Two medium potatoes, peeled, rinsed and cut into 1″ pieces (par boiled)
Small green pepper, diced
Handful frozen peas
One tbs tomato purée
Water
Small onion, finely sliced
One clove garlic, smashed and chopped
One tsp each of ground cumin, coriander, turmeric, ginger and cinnamon
Sunflower oil
Fresh coriander
Lemon juice
Black pepper
Salt

Over a low heat lightly fry and soften the onion in a glug of oil. Allow to brown a little, not burn, it takes a while. Add the garlic and cook for a further minute or two.

Add the ground spices, stir and cook for a minute.

Add the tomato purée then stir and cook for 2 minutes.

Now add the potatoes and green pepper stir gently, cook for 2 minutes.

Add a little water and cook for another 2 minutes.

Lastly add the peas, fresh coriander and a squeeze of lemon juice. Cover and allow to sit for a few minutes before serving.

And was the meal satisfying, comforting and all round warming? The answer is yes and I give it 9/10. Spirits lifted until Tuesday then.

Chicken Jeera