Indonesian Indian Spiced Chicken and Leek Stew

Ingredients

In this Indonesian Indian adaptation of Cock-a-Leekie, we incorporate the vibrant spices and flavors of Indian cuisine to elevate the dish. The addition of turmeric, cumin, coriander, and ginger infuses the stew with a distinct Indian flair. The use of these spices adds a warm and aromatic element to the dish, creating a unique fusion of flavors. We alse have the original recipe for Cock-a-Leekie, so you can check it out.

• 1 kg (2.2 lbs) chicken, cut into pieces 1 kg (2.2 lbs) chicken, cut into pieces
• 4 leeks, white and light green parts only, sliced 4 leeks, white and light green parts only, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon ginger powder 1 teaspoon ginger powder
• 1 cinnamon stick 1 cinnamon stick
• 4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until they turn golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the turmeric, cumin, coriander, ginger, and cinnamon stick. Cook for a minute to toast the spices and release their flavors.
4. 4.
   Add the sliced leeks to the pot and sauté for a few minutes until they start to soften.
5. 5.
   Pour in the chicken broth and season with salt and pepper to taste. Bring the stew to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the chicken is cooked through and tender.
6. 6.
   Remove the cinnamon stick before serving. Garnish with fresh cilantro.
7. 7.
   Serve the Indonesian Indian Spiced Chicken and Leek Stew hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is thoroughly cooked by checking its internal temperature with a meat thermometer. It should reach 165°F (75°C) for safe consumption.
• Leeks — Clean the leeks thoroughly as they tend to accumulate dirt between their layers. Slice them thinly for even cooking and a pleasant texture.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili powder or a chopped chili pepper to the stew.
• Serve the stew with a side of pickles or chutney to complement the flavors.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.

Serving advice

Serve the Indonesian Indian Spiced Chicken and Leek Stew hot with steamed rice or crusty bread. The stew can also be enjoyed on its own as a comforting and satisfying meal.

Presentation advice

Garnish the stew with fresh cilantro leaves to add a pop of color and freshness. Serve it in a deep bowl to showcase the vibrant colors of the ingredients.