Cumin Chicken 

Added by: Norah   Added on: July 26, 2019

Norah's Cooking Diary

Cumin Chicken

## Season 2, Episode 10 ##

Hello everyone. Welcome to Norah’s Cooking Diary.

This is the 10th video of Season 2. Season 2 will again feature a total of 12 episodes but this time we will have a mixture of both Western and Asian recipes. If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends. Don’t forget to subscribe if you haven’t already so that you will be the first to know when a new video is posted.

In this video I am going to share with you a Cumin Chicken Recipe.

Cumin coated chicken that is packed with flavors is succulent and delicious. The ground black pepper gives the extra spice on each bite. One bite and you will come back for more.

This is a Traditional Malay dish originated from Malaysia. It is a simple dish prepared in every home using a harmony and balance of spices that turns every mealtime into a marvel.

Happy cooking 😉

Several notes here to share with you:

  • I used chicken wings in this recipe. You could use any parts of the chicken that you prefer. Drumsticks and chicken thighs are just as suitable.
  • I use fresh galangal in this recipe. You could use frozen galangal or substitute this with fresh ginger if fresh galangal is not available.

  • I use palm sugar in this recipe. You could use brown sugar or other types of sugar to substitute this if palm sugar is not available.

Here is a quick rundown of the recipe:

Ingredients for Cumin Chicken

  • +/- 1 Kg Chicken Wings, discard wingtips
  • 2 Tbsp Cumin Seeds
  • 1 Tbsp Fennel Seed
  • 1 Tbsp Black Pepper
  • 1 Cup Coconut Milk
  • 1 Cup Plain Water
  • 15 Gm Galangal, sliced and pounded
  • 1 Bulb Garlic, peeled, pounded
  • 1/2 Tsp Salt
  • 20 Gm Palm Sugar
  • 1 Tsp Ground White Pepper

Method of Preparation

  1. Sprinkle ground white pepper and salt on the chicken wings. Rub and massage the chicken wings together to mix well and set aside.

  2. Dry fry cumin seeds, fennel seeds and the black pepper over MEDIUM heat until they are golden brown. Pound and crush the spice mixture into powder using a mortar and pestle and then set aside. Pound the garlic and galangal into paste using the same mortar and pestle.

  3. Simmer coconut milk in a pan over MEDIUM heat until the oil splits from the coconut milk. Add pounded garlic and galangal and stir fry for 1 minute. Next add the chicken wings and stir fry for 2 minutes. Add the ground spices and stir fry for a further 2 minutes to combine thoroughly. Add plain water and scrape the pan to dissolve any spices sticking on the pan. Bring to boil and cover pan with lid. Simmer for 10 minutes and remove the lid. Add palm sugar and stir to mix well for 1 minute. Continue simmer for another 15 minutes or until chicken is cooked through and the gravy thickened.

  4. Serve over warm bed of steamed rice. Garnish with thinly sliced red chili, chopped coriander leaves and fried shallots.

Happy cooking 😉🧡

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