Turmeric Chicken Recipe
Author: Arie's Kitchen
Serves: 6
- 2.3 kg of chicken, cut to your liking
- 3 bay leaves
- 3 stalks lemongrass, white part only, crushed
- 450 ml of water
- Vegetables oil
- Paste Ingredients:
- 7 macadamia nuts
- 1½ tsp coriander powder
- 12 cloves of garlic
- 3 cm turmeric, burn on stove until skin colour turn to slightly black (or use 1 tsp turmeric powder)
- 4 cm galangal, peel
- 4 cm ginger, peel
- salt to taste
- Marinate the chicken first in the lime juice, let stand for about 15 minutes.
- Wash the chicken, and then drain.
- Marinate the chicken pieces with spices / the paste, let stand for 2 hours.
- Boil the water with the bay leaves and lemon grass.
- Then add the chicken along with the marinade as well, cover the pan.
- Cook over medium heat, until the water is low. Turn off the heat.
- Fry the chicken in the hot oil until golden brown. (I recommend the chicken be left to cool before frying process, because the skin is more krispy).
- Enjoy this turmeric fried chicken with steamed rice and fresh salad as basil, cucumber, tomatoes and sambal.
Recipe by Arie's Kitchen at https://arieskitchen.net/turmeric-chicken-recipe/
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