Asian•healthy
Turmeric Chicken
The weather has been humid and rainy recently, and it’s very comfortable to eat warm and nourishing turmeric chicken in cold weather.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- Not listed
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 g Chicken (with bone)
- 50 g Cooking Oil
- 2 stalks Curry Leaves
- 1.5 tbsp Salt
- 1.5 tbsp Palm Sugar / Sugar
- 700 ml Water (cover the chicken)
- 60 g Turmeric
- 40 g Old Ginger
- 3 stalks Lemongrass
- 6 Shallots
- 6 Cloves Garlic
- 2 Chili Padi
Instructions
- 1
Peel & cut all ingredients B into small pieces and pounding them with a stone pounder or food processor.
- 2
Add cooking oil, curry leaves, and pounded spices into a wok, and sauté over medium-low heat to be fragrant.
- 3
After sautéing the spices, add the chicken and stir-fry evenly. Add water, salt, and sugar to taste, then turn to high heat.
- 4
After boiling, close the lid and stew on medium heat for 15-20 minutes until the soup thickens.