Above: Cucumber chicken, bread roll out of picture, cranberry juice to drink - oi, where's my fork?
(Copyright 2012, Nic Carlyle. All rights reserved.)

Nic Carlyle


The alchemy of

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Cucumber Chicken 

Diced chicken (one large breast per person)

1 large cucumber

1 small courgette (zucchini)
3 spring (salad) onions

2 sticks of celery

1/2 cup of peas

Button mushrooms, about 10 - 15.

1 head of chickory

Thumb-sized sliver of fresh ginger root.

Black mustard seed, 1 heaped teaspoon.

Pinch of rosemary; pinch of cumin seeds.

large tablespoon of groundnut (or similar) oil

One large deep frying pan.


Method is in two steps. 1. Firstly, gently fry the chicken, diced into small cubes, in the oil, until well-cooked, and then add the cougette, diced, the button mushrooms, halved, and the ginger, as matchsticks, for a light saute. Add the herbs and spices in a final saute. Add two tablespoons of water to bring out the browning of any chicken that has been caught on the bottom of the pan.   2. Prepare all the vegetables other than the cucumber - peppers, spring onions, chickory, green peas, by finely dicing. Add to the chicken. Then cut the cucumber into thumb length sections, chop into strips, and add to the chicken for one last saute, cook until the cucumber is about to lose its crispness but hasn't, and has taken on a coating of sauce.  I served with a bread roll, but it would go with pasta, rice, or wraps.


Note: you cook at your own risk, this recipe is a guide only -the chicken must be thoroughly cooked, stored safely, etc.


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