Chicken thighs are coated with fresh turmeric and sea salt in this easy recipe that will brighten up any dish of rice, pasta or salad. You can double the amount of turmeric if you have bigger pieces of chicken to coat, adding a little water to the paste if necessary. You could also bake the chicken instead of frying if you prefer.
I used one chicken breast instead of a thigh, as written in the notes and liked this recipe. The amounts of seasoning need some tweaking in my opinion. I used 1/4 tsp of salt and found it way too salty. I found that 1 inch of turmeric was enough only to cover one side of the breast so I doubled the turmeric and added a bit of oil to the paste to help it smooth out. I then baked the chicken instead of frying it. Adding fresh ground black pepper to turmeric gives a boost to your health. - 30 Nov 2015 (Review from Allrecipes US | Canada)
I had some reservations about trying this because I've never used turmeric. I also had to use turmeric powder since buying it by the root is impossible in my area. I did leave the skin on and it took a little longer to cook. But this was such a pleasant surprise! Such flavor! And the skin came out crispy. The meat was gender and moist. I will be making this quite often. We served it with a spinach salad. Thank you for a new favorite!! - 14 Jan 2018 (Review from Allrecipes US | Canada)
This is a great recipe! My husband absolutely hates chicken and he loved this. Our seven year old daughter loved it too. I used chicken thighs and followed the recipe to a T. However, when the first few chicken thighs were done I did a taste test and felt that they were missing something. I used coconut milk fat as a sort of finishing butter. Excellent addition! Next time I’ll cook the thighs in coconut oil and add the coconut milk fat again. Definitely making this again! Thanks for sharing. - 21 Aug 2018 (Review from Allrecipes US | Canada)