165g Arley chicken
1 tsp cumin seeds
¼ tsp turmeric
½ tsp fresh ginger (grated)
1-2 garlic cloves (crushed)
2 small shallots
1 tbsp butter (or vegan alternative)
2 tbsp oil
Bring your pan to a medium heat with 1tbsp of the oil. When hot,
throw in ¾ of a teaspoon of the cumin seeds, sizzle for 1 minute then
add in the chicken. Cook to your desired level of crispiness,
then remove from the pan.
Using the same pan without cleaning, cook the finely chopped shallot
with the ginger and garlic. Once cooked, add the turmeric, stirring to
coat, then remove the pan from the heat.
At this point, bring the chicken back to the pan, placing on a low-medium
heat. Add in the butter till melted and mixed well with the chicken.
Serve with your favourite grains or fresh flatbread.