Brother A requested Chicken Chop for breaking fast on Friday. Your wish is my command. I’ve been feeling like a genie lately. Granting people wishes.
In a Hadeeth (narration) on the authority of Zayd ibn Khaalid Al-Juhani, may Allah be pleased with him, he said that the Prophet sallallaahu `alayhi wa sallam ( may Allah exalt his mention ) said: “Whoever gives food to a fasting person to break his fast will have a reward like his without decreasing his reward in the slightest way.” [At-Tirmithi: Hasan Saheeh]
I am more than happy to cook for my family, especially my family. Alhamdulillah.
I cooked at ibu’s place. He requested for brown gravy and I had to google it. As for the chicken like the previous recipe, I used Cajun spices to marinate. Note: Do not use frozen corn for corn with mustard seeds. It does not taste as nice as the one I did before.
Basic Brown Gravy (Recipe taken from wikihow)
- 3 tbsp butter
- 3 tbsp flour
- 2 cups beef stock
- Salt and black pepper to taste
- Melt 3 tablespoons butter in a small saucepan. Melt the butter on medium heat, stirring occasionally to prevent burning. Once it is completely liquefied, move on.
You’ll be mixing flour into the butter and you do not want any chunks, as this will lead to a lumpy gravy. Whisking flour and hot butter together is the basis of a “roux.”
- Sprinkle in 3 tablespoons of white flour, whisking constantly. Stir continuously until the mixture becomes smooth. It is often easiest to add the flour 1 tablespoon at a time, using your whisk to quickly break up chunks and smooth out the sauce. You should notice it thickening.
The longer you cook the flour, the darker and richer it will get. For a light gravy, move on as it turns tan. For a rich brown gravy, keep stirring and cook for an extra 3-5 minutes.
Butter and flour give the gravy its thick, rich base. You can add more of both for a richer, thicker gravy, keeping the 2 cups of liquid the same, but keep the ratio of flour and butter equal.
- Add your 2 cups of warmed liquid slowly and bring to a boil. Warm the liquid up in a separate pot or in the microwave before adding it. Only pour it in 1/4 cup at a time, whisking it in well before adding the next bit. You don’t want to cause any rapid temperature changes in your gravy.There are a lot of options for liquids here, and it all depends on the meal you are serving. Traditionally, brown gravy has a beef base (which gives it its color), made with either beef bouillon and water or beef broth. Some other options include:
2 cups beef stock.
1 can condensed beef broth.
You can also mix in some milk or water for a lighter gravy, but keep the ratios (2 cups total) the same.
- Lower the heat after boiling and let simmer until your desired thickness. As soon as the gravy starts to boil, lower the heat and let it simmer until it is as thick as you want it.
The gravy will also thicken a bit as it cools, so take it off the stove 1-2 minutes before your desired consistency.
- Season the gravy to taste. Add a pinch of salt and pepper as it simmers, as well as any other flavorings your desire.
- 1 can of kernel corn (I used frozen corns)
- vegetable oil for frying
- 1/2 tsp brown mustard seeds
- 1 or 2 chili padi (chopped/sliced)
- 1/4 tsp turmeric powder
- 1 tbsp minced coriander leaves
- Heat oil and thrown in the mustard seeds ( I don’t mean literally cos it will splatter)
- Add in chili padi, fry for a while and add in turmeric powder.
- Work fast as the turmeric powder burn easily. Add in the corn. Stir occasionally. Season with salt. Sprinkle the minced coriander leave. Still well and of the heat.
- Put the corn aside and we can start of with the chicken. I’m grilling the chicken first cos I wanted the excess fluid from the chicken to make my mushroom sauce.
- Olive oil
- 1 tsp smoked or regular paprika
- ¼ tsp cayenne pepper
- 1 garlic clove, finely chopped
- 2 chicken breast
- Marinate overnight
- Overbake it
ps: I baked it cos the stoves are occupied. The chicken were abit dry cos we left in the oven after it was cooked. I did not take it out straight away.
Spoon the sauce over the Grilled Cajun Chicken breasts and serve with Corn with Mustard Seeds and Fries