Cumin and coriander chicken

 

cumin and coriander chicken

Masakan ayam rempah ketumbar jintan atau dikenali juga sebagai ayam masak lemak kuning sangat popular di kalangan masyarakat Jawa di kampung Maklong. Juadah ni sering dihidang semasa kenduri kendara dan juga dipagi raya. Setiap akhir Ramadan, Atuk Abah akan pastikan juadah ini siap dimasak awal untuk di’punjung’  ke rumah  saudara mara dan jiran-jiran sebelah rumah. Di kampung biasanya Atuk Abah guna ayam kampung, jadi dagingnya manis dan penuh perisa asli. Gulai ayam rempah ketumbar jintan ni tak pedas dan selalunya dihidang bersama sambal goreng istimewa.

This dish is best made using freshly ground spices and free range whole chicken cooked on the bones for outstanding aroma and  flavour. However failing that, its okay to use shop bought ground cumin and coriander. Here I have used  boneless chicken thighs to adapt to the Western palate.

Ingredients:

2 boneless chicken thighs (chopped into bite-sized bits)

2 medium sized potatoes (peeled and chopped into same bite sized cubes)

2 level tsp coriander seeds

1 level tsp of cumin seeds

1 cm cube fresh turmeric  (peeled) or 1 level tsp of ground turmeric

1 cm cube of fresh ginger (peeled)

1 large clove of garlic peeled

2 shallots or half an onion peeled

2 stalks of lemon grass (trimmed)

 2 dried tamarind slices

1 cinnamon stick

1 star anise

2 cardamom pods

2 cloves

2tbsp of cooking oil

1 can of coconut milk

salt and ground white pepper

 

Dry roast the coriander and cumin seeds in a frying pan over  a slow heat stirring occasionally until they pop but not burnt. Then using a coffee grinder, grind the spices into powder. Blend the shallots or onion, garlic, ginger and turmeric with a touch of water until smooth. Then add the ground spices and blend again. Heat the oil in a thick based pan, when hot add the cinnamon, cloves, cardamom and star anise. Then add the blended ingredients and stir.  Add the chicken and potatoes. Stir thoroughly. Using the rolling pin, smash the base of the lemon grass stalks. Add the lemon grass and dried tamarind slices to the pot. Now pour in the coconut milk. Season well with with salt and white pepper. Bring to boil and then cover and let it simmer gently until the chicken is tender and the potatoes are soft. Serve with rice.

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8 Comments

Filed under Chicken, Diabetic-friendly

8 responses to “Cumin and coriander chicken

  1. salam mak long..ada keturunan jawa rupernya…kat manalah tu…
    cantik-cantik ekk..pinggan yang mak long pakai.. i likeeee

    • Mak Long

      Salam Kak Ina, kalau nak tahu Mak Long masih lagi jawa totok, Mak Jawa, bapak pun Jawa dan keturunan tok nenek Maklong asalnya jugak dari tanah Jawa. Namun dek kerana jodoh Mak Long kini terdampar di bumi orang putih, macam LG jugak. Pinggan yang antik tu adalah warisan pusaka MIL Maklong yang dia hadiahkan pada kami masa Maklong berhijrah ke UK ni.

  2. as

    salam mak long, sedapnya..cicah ngan roti canai pun menjadi gak nih!! :P—
    Mak Long asal mana ya??
    as asal Johor & org jowo gak.. salam wat fmly di UK ya Mak Long..

    • Mak Long

      Salam As, Maklong asal Muar. As dari Johor kat mana?. Wah nampaknya kita ni boleh buta persatuan Jawa di perantauan sekali ngan Hana kat Jepun dan LG di Australia. Sape lagi yek?

    • Mak Long

      sorry maksud Maklong buat persatuan.. isshhh jari ni dah tua asyik tersilap je menaip

  3. as

    salam Mak Long..buleh2 ..seronok ngomong2 jowo ni..
    Mak Long Post la..lagi menu2..as follow ya 🙂

  4. as

    Kg As di Muar tu kat Pagoh..as dibesarkan di Kota Tinggi,
    Rumah kami di JB di Tmn Bukit Indah..
    Dah lama ke mak long kat UK??

    • Mak Long

      Eh As pun wong Muar jugak ke. entah-entah kita ni bersedara.. Maklong tinggalkan tanahair sejak tahun 2000 lagi. Rasa macam baru semalam jerk Maklong berhijrah kemari, pejam celik rupanye dah hampir sepuluh tahun kat sini.

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