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.
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.
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.