Turmeric chicken thighs

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    Turmeric chicken thighs

    Turmeric chicken thighs


    1 person made this

    About this recipe: 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.

    Serves: 2 

    • 1 (2.5cm) piece turmeric root, peeled and diced
    • 1/2 teaspoon sea salt, or to taste
    • 2 boneless, skinless chicken thighs
    • 1 1/2 teaspoons vegetable oil

    Prep:10min  ›  Cook:16min  ›  Ready in:26min 

    1. Grind turmeric and sea salt into a fine paste using a mortar and pestle. Rub paste evenly over chicken thighs. Cover with cling film and set aside for flavours to develop, about 1 hour.
    2. Heat oil in a large pan over medium heat. Place chicken in hot oil and cook until golden brown underneath, about 8 minutes. Flip and cook second side until browned and chicken is cooked through, about 8 more minutes.
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    Reviews in English (3)


    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 used six chicken thighs, so I added 1 tsp of salt and it was too much. I would make this again for myself, as my husband doesn't like chicken much, let alone thighs. His loss.  -  13 Nov 2016  (Review from Allrecipes US | Canada)


    I will be making this again and very soon! It was so simple with a very high flavor impact. My very picking family loved it.  -  02 Oct 2016  (Review from Allrecipes US | Canada)

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