CUMIN CHICKEN

Recipe Notes:

• 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.

INGREDIENTS FOR CUMIN CHICKEN

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(Serves 3-4 peoples)

✅️ +/- 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.

RECIPE PHOTO GALLERY