This recipe evolved from Alexandra’s mom’s recipe for turmeric fried chicken. While she loved the dish, deep-frying was a process she didn’t enjoy. A Facebook friend suggested that she braise it instead, and then this version was born. This braise displays the golden colour and earthy flavour of turmeric paired with a coconut milk sauce. The dish can be prepared as is, or see the Tips section for ideas on how to take this recipe up another notch.
Braised turmeric chicken
by Alexandra WongThis recipe evolved from Alexandra’s mom’s recipe for turmeric fried chicken. While she loved the dish, deep-frying was a process she didn’t enjoy. A Facebook friend suggested that she braise it instead, and then this version was born. This braise displays the golden colour and earthy flavour of turmeric paired with a coconut milk sauce. The dish can be prepared as is, or see the Tips section for ideas on how to take this recipe up another notch.
Servings: 4
Prep time: Quick
Servings: 4
Prep time: Quick
Ingredients
1kg chicken parts, cut as large or as small as preferred
6″ fresh turmeric, peeled and roughly pounded
Salt to taste
3 tbsp cooking oil
3 stalks lemongrass, minced (white part only)
12 shallots, chopped
500ml water
200ml coconut milk
Directions
- Marinate the chicken pieces in the pounded turmeric and a large pinch of salt for at least 20 minutes.
- Use a saucepan with a wide enough bottom that the chicken can sit in one layer. When ready to cook, place the saucepan on the stove and turn the heat on to medium. Once the pan is hot, add the cooking oil. When the oil begins to shimmer, add the minced lemongrass and chopped shallots. Fry for about 5 minutes, lowering the heat if the onions begin to brown.
- Add the chicken pieces along with the turmeric it was marinating in. Pour in the water, making sure that the water level comes up to at least halfway up the chicken pieces. Use more or less water accordingly. Stir to make sure that everything is mixed well, then cover with a lid.
- Reduce the heat to low and braise for about 30 minutes. Check every 5-10 minutes, stirring to make sure that nothing is sticking to the bottom of the pot.
- After about 30 minutes, add the coconut milk and more salt to taste. Cook for another 3-5 minutes. Serve warm with hot white rice.
Tips
- Dark meat is recommended for this recipe as it requires a longer cook. Alexandra recommends bone-in chicken legs.
- Various ingredients can be added to take the flavour to different directions. Torn Thai basil leaves give it a fragrant herbal touch, 2 tbsp of fish sauce at the end boosts the umami, or smashed cili padi will add spiciness. Choose your own adventure!
- The longer the chicken is braised, the more tender the meat becomes. Braise it for up to an hour, but remember to check that the liquid is not drying up. If it is, add about 100ml each time.
- If you really like turmeric, you can add about ½ tsp turmeric powder when adding the chicken to the pan.
Ingredients
1kg chicken parts, cut as large or as small as preferred
6″ fresh turmeric, peeled and roughly pounded
Salt to taste
3 tbsp cooking oil
3 stalks lemongrass, minced (white part only)
12 shallots, chopped
500ml water
200ml coconut milk
Directions
- Marinate the chicken pieces in the pounded turmeric and a large pinch of salt for at least 20 minutes.
- Use a saucepan with a wide enough bottom that the chicken can sit in one layer. When ready to cook, place the saucepan on the stove and turn the heat on to medium. Once the pan is hot, add the cooking oil. When the oil begins to shimmer, add the minced lemongrass and chopped shallots. Fry for about 5 minutes, lowering the heat if the onions begin to brown.
- Add the chicken pieces along with the turmeric it was marinating in. Pour in the water, making sure that the water level comes up to at least halfway up the chicken pieces. Use more or less water accordingly. Stir to make sure that everything is mixed well, then cover with a lid.
- Reduce the heat to low and braise for about 30 minutes. Check every 5-10 minutes, stirring to make sure that nothing is sticking to the bottom of the pot.
- After about 30 minutes, add the coconut milk and more salt to taste. Cook for another 3-5 minutes. Serve warm with hot white rice.
Tips
- Dark meat is recommended for this recipe as it requires a longer cook. Alexandra recommends bone-in chicken legs.
- Various ingredients can be added to take the flavour to different directions. Torn Thai basil leaves give it a fragrant herbal touch, 2 tbsp of fish sauce at the end boosts the umami, or smashed cili padi will add spiciness. Choose your own adventure!
- The longer the chicken is braised, the more tender the meat becomes. Braise it for up to an hour, but remember to check that the liquid is not drying up. If it is, add about 100ml each time.
- If you really like turmeric, you can add about ½ tsp turmeric powder when adding the chicken to the pan.
