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)
VERY good starter recipe! I had no fresh turmeric root, so I looked up the equivalent in powder (which I've always got in my spice cabinet) and found 1 tsp ground turmeric = 1 inch of fresh root. I served my chicken thighs cut up on a bed of rice and the Hubs loved it. I added pepper to maximize the health benefits of turmeric and cooked the chicken in sauteed onion. Good stuff. - 16 Jun 2017 (Review from Allrecipes US | Canada)