Wednesday, October 22, 2008

Magadip - Madurese Aromatic Chicken Stew

Have you tasted before a recipe that has no chillies, garlic or coconut milk in its ingredients yet it's just as potent ? The recipe I'm referring to originates from Madura, an Indonesian island located East of Java in the Greater Sunda Islands Archipelago. The dish was a surprise for me, as we knew that most Indonesian dishes are hot and spicy and every dishes cooked or Sayur Lalap must have some chillies of some sort like Sambal Oelek, Sambal Terasi, Sambal Badjak pastes added as condiments with their meals. My favourite is Rijsttafel that ends with Spekkoek and coffee... it's a wonderful ending!

This Madurese speciality dish I'm sharing is called Magadip or better known as Madura Aromatic Chicken which is easy to prepare and you can actually used the ingredients for lamb as well. You can prepare it 1 to 2 days ahead which will make the dish tastes even more delicious after you let the flavours permeate the meat or freeze it until it's needed. The ingredients I'm using are for 2-4 persons as part of a meal but you can easily double the portions to suit your needs.

Serves 2-4

500 g - 600 g Chicken or any part of chicken you like
1 Tbl Coriander seeds
1 tsp Cumin seeds
4 pcs Cloves
1 bulb Onion - small size, finely chopped
1/2 tsp Palm Sugar/ White Sugar
1 tsp Salt
1/4 tsp Tumeric powder
1/4 tsp Nutmeg powder (freshly grounded)
1 tsp Black Peppercorns (freshly grounded)
125 ml Chicken Stock/Water
1.50 cm Fresh Ginger - peeled and sliced
2.50 cm Cinnamon stick
Extra Salt and Pepper to taste

Garnish: Onion Crisps, Spring onions or Coriander leaves.

1. In a large pan, dry fry the coriander, black peppercorns, cinnamon, cumin and cloves over medium heat until fragrant (it's very important not to burn your spices or you'll end up with bitter and burnt gravy.) Add in the tumeric powder and nutmeg powder. Give a quick stir to mix the spices thoroughly. Remove from heat. Grind in a food processor until fine. Set aside.
2. Blend the onion and ginger until smooth paste. Set aside.
3. Wash the chicken and cut into frying pieces. Put the chicken pieces in a deep pan or casserole. Sprinkle with salt and sugar. Toss the chicken pieces thoroughly (supposed to help release the juices in the chicken.)
4. Add in the grounded spices, onion and ginger paste and chicken stock/water. Mix well into the chicken pieces. Cook over medium heat for 40-50 minutes or until the chicken meat is tender and half the gravy evaporates.
5. Adjust the taste with salt and black pepper as needed.
6. Serve portions of chicken meat with gravy, on rice or as side dish.

Magadip - Madurese Aromatic Chicken Stew

Have you tasted before a recipe that has no chillies ...

See Magadip - Madurese Aromatic Chicken Stew on Key Ingredient.

Note: This recipe can be substitute with lamb and ostrich meat. Cooking time should be adjusted accordingly to the type of meat cuts or until the meat is tender. If the gravy evaporates too quickly, you can add extra 125 ml/ ½ cup of water. In this recipe I added some potatoes wedges which also thickened the gravy.

You can make the dry spices few weeks ahead. Make certain portions for each kilogramme or ½ kg. of meat. Let the toasted spices cool down. Grind into fine powder and keep it air-tight container or vacuum pack. Don't forget to label how many grammes that quantity of spice will give you and how many spoons you need for the amount of meat you use.



  1. You do come up with a good idea. This is one stew that I have not tasted before...definitely worth trying out :)

  2. I love stews like these , especially if they are made with chicken.
    Looks delicious

  3. Wow, that looks delcicious! You got me as soon as you said there was no coconut milk but it tastes just as potent as if there were. I'll have to try this very soon!

  4. wow! this looks excellent. i love those crispy onions. i must remember this one.

  5. A new dish to me! Looks delicious!

  6. I don't believe it that I have all the ingredients. Chicken is my favourite meat and I would love to try this one.

  7. I love learning how to create different flavors with spices. Thanks for sharing your great recipe! I have just passed an award to you! Cheers, Janet

  8. Hi CK, do let me know how's the outcome :-D At times, this dish tasted like Ayam Ketumbar because of the coriander. Overall, it tasted as if there's coconut milk and chillies - creamy and pungent.

  9. Happy Cook - I love stews too especially closing to Winter. I definitely cook this dish in coming Winter. Try it with quails or spatchcock or wild games.

  10. Chocolate shavings - it's a healthy stew for health concious foodie.

    Amy - I love crispy onions and garlic too! I prefer the sweet shallots.

    Food4tots- I think it's a nice dish to introduce children to hot & spicy food :-D and it's healthy compared to Kurma Chicken. Nowdays, you can find Low-Fat coconut milk so, I feel it's great too to use coconut milk as a dish intended to be - Traditionally.

  11. Ivy, I know you would like to try it :-) I like to add potatoes and hard-boiled eggs in this dish. Potatoes made the gravy thicker and at the end of the meal, wipe clean the plate with bread!

  12. Hi Janet! Thank you so much for the award. I'm surprised indeed! Try the recipe and let me know ok?

  13. I have an Award for you to collect.

  14. THank you for stopping at my blog!
    Yes, I take the Thalys to go from Paris to Amsterdam, and I travel roughly once a month, so searching well, I get very good deals!
    Congratulations for your blog. I love the recipes and pictures you publish.

  15. Interesting recipe. I love chicken stews a lot, and never refuse another recipe for my recipe folder:) Thanks for sharing!

  16. This is on my must-try list. Bookmarked: thanks!

  17. It looks great and seems simple to make. I will keep this one in mind to make as I think I have most of the ingredients on hand. I had Indonesian food for the first time two years ago and I realized how tasty it is!

  18. This one is unheard of, would definitely have to try this. Looks and sounds delicious! Thanks

  19. Oooo, I want to try this one! Tumeric and nutmeg in this dish sounds excellent.

    Sambal rules. I had it in Bali a lot and in college I had a room mate that had lived in Bali for awhile and when he came back home would make it for us - HOT HOT HOT!



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