We did indeed make a new batch of curry paste last weekend; joy joy joy. Here’s a recipe you can use it in; extremely easy, though it wants to marinade from one hour to one day. So it’s not a bad strategy to take 5 minutes to prepare the marinade after dinner some evening, for use the next day.

Jeera Chicken, from Pat Chapman’s Curry Club cookbook.

1 1/2 lb boneless skinless chicken breast
1 tsp turmeric
1 Tbsp mild curry paste
1/2 cup water
1 tsp salt
2 oz salted butter
2 Tbsp cumin seeds

Cut the chicken breasts into bite-size chunks. Mix turmeric, curry paste, water, and salt; marinade the chicken in this mixture for 1-24 hours.

Melt butter in skillet, add half the cumin seeds and the chicken (with its marinade). Stir-fry until cooked; towards the end of the cooking time, toast the remaining cumin seeds in another skillet, and add them to the chicken when done.

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