Aromatic Chicken From Madura Island – a delicious recipe with chicken, ml/, coriander seed, cumin, cloves, ground nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1, Cut each chicken quarter in half to obtain eight pieces. Place in a flameproof casserole, springkle with sugar and salt and toss to gether. This help release the juices in the Chicken. Use the back bone and any remaining carcas to make Chicken stock for use late in recipe, if yuo like
2
2. Dry-fry the coriander, cumin and whole cloves until the spices give off a good aroma.Add the nutmeg and turmeric and a heat briefly. Grind a food procesor or a pestle and mortar
3
3.If using a procesor, process the onion and ginger until finely chopped.Otherwise, finely chop the onion and ginger and pound to a paste with a pestle and mortar. Add the spices and stock or water and mix well
4
4.Pour over the Chicken in the flameproof cassrole. Cover with a lid and cook over a gentle heat until the Chicken pieces are really tender abaut 40-45 minutes
5
5. Serve portion uf Chicken with the sauce. on boiled rice, scattered with crisp Deep-fried onion
6
Cook`s tip :
7
Add a large pieced of bruised ginger and a small onion to the chicken stock to ensure a good flavour
14099
kcal
Calories
359
g
Fat
288
g
Carbs
2389
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1.5 Kg/3-3 1/2lb chicken. cut in quarters or 4 chicken quarters, 5 ml/ 1 tsp sugar, 30 ml/2 tbsp coriander seed, 10 ml/2 tsp cumin seed, and more.
Yes, Aromatic Chicken From Madura Island falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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