Turmeric Chicken with Ginger

This delish chicken recipe will make your taste buds hungry for more. It is not the usual fried turmeric (masak kunyit) that we Malaysians are used to. See the recipe and you'll know what I mean as it involves more ingredients.

This is one of the first dish I learned to cook a long long time ago, and kept the recipe because it's worth it. It is adapted from an Australian food magazine, "Super Food Ideas" quite some time ago. Are they still around? I wonder. Send me a couple of the new mags! :-P

What's nice about this dish is the lemony-gingery taste complimenting the tender, turmeric chicken pieces. And I love it with red hot chilis... MMmm... I've been using a lot of green chilis, so this time around, red is IN! Not that green chilis won't work for this recipe...

The recipe I stated below is a modified version of the original recipe from the magazine I mentioned. Nevertheless, it's a success, food tasting approved by husband who is an absolute chicken lover :-)

:: Turmeric Chicken with Ginger Recipe ::
Serves 4

2 tablespoon oil
1 yellow onion, sliced
1 clove garlic, crushed
8 small mixed chicken pieces
1 tablespoon ground turmeric
1/2 cup chicken stock (or 1/2 cup water plus 1 tablespoon chicken stock granules)
1 tablespoon lemon juice (or more)
2cm piece fresh ginger, grated
1 large red chili, sliced
1 tablespoon brown sugar
pinch of salt

Heat oil in a large frying pan. Saute the onions and garlic until onion is tender. Transfer to a plate.

Dust the chicken pieces in turmeric powder and cook in the same pan until golden both sides, adding a little more oil of required.

Pour stock over chicken with remaining ingredients and onions. Simmer, covered, for 25 minutes or until chicken is tender.

Garnish with coriander leaves or chives. Serve warm with rice and pappadums and cucumber salad.