Stir Frys : Spicy Turmeric Chicken (Ayam Goreng Kunyit Pedas)

A very delish turmeric chicken recipe from my sister. I've always liked spicy food, so eating plain white rice goes very nice with a spicy dish such as this. It's simple yet full of flavours - the turmeric, chilis, lemongrass, onions, lime leaves - all blends well with one another. I'm a freak for Asian food, especially spicy ones! Ooh, and sour ones like laksa and tom yum... drooollll...

It's an extended version of the normal fried chicken turmeric. It's also more Thai-ish, for the similarity in ingredients used. If you go for the local "Tom Yum" stalls around town in Malaysia, especially up in Northern states like Penang, Kedah, Perlis and Kelantan, chances are, you'll find so many yummy tomyum stalls that serves really delicious southern Thai food.




Key ingredients - one of the key ingredients is the use of fish sauce instead of soy sauce which adds the very distinguish flavour. Very simple to make this dish, perfect for a light lunch :-)

:: Spicy Turmeric Chicken (Ayam Goreng Kunyit Pedas) Recipe ::
Serves 2

1 chicken breast, cut to small pieces
1 teaspoon turmeric powder
1 teaspoon lime juice
1 small lemongrass, sliced
2-3 kaffir lime leaves, finely sliced
1/2 big onion, sliced
1 clove garlic, roughtly chopped
4 birds eye chili, pounded (any spicy green chili will do)
1/4 carrot, julienned (optional, can also substitute with green beans, cabbage)
1 tablespoon fish sauce
1 teaspoon oyster sauce
1 teaspoon chili paste

In a bowl, Marinate the chicken with turmeric powder, coat well. Add chili paste, oyster sauce and fish sauce. Place aside while you heat up a frying pan with about a tablespoon of cooking oil.

When the pan is heated well, fry the sliced onion, garlic, lemongrass and pounded chilis. When it soften, add in the marinated chicken and stir, until chicken is cooked. Add in carrots and finely sliced lime leaves. Sprinkle the teaspoon of lime juice, stir, and serve with warm rice.

Note: Just lightly pound the chilis, or reduce the number of chilis to tone down spiciness.