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Turmeric Chicken

The weather has been humid and rainy recently, and it’s very comfortable to eat warm food in cold weather. The turmeric in my backyard is just ready to be harvested. Today we will make a warm and nourishing turmeric chicken. This dish can be completed in just a few steps, and it can be regarded as a simple dish. I used to think that cooking traditional Nanyang cuisine or curry chicken was very troublesome. In fact, as long as you remember a few points, you can easily cook fragrant and delicious traditional Nanyang spice delicacies.

First, the spices need to be cut into small pieces and pounded. I have planted some spices in my backyard, curry leaves, turmeric, chili, and lemongrass. I like to harvest and eat what I plant, and the feeling of harvest makes me feel so good. People who don’t eat chili can omit it. It is only used to enhance the flavor of this dish. The main flavor is still the spicy ginger that can be expelling pathogenic wind and warm your body.

 the spices need to be pounded
the spices need to be pounded

Important Points

Pour the cooking oil, curry leaves, and pounded spices in a cold wok. Then turn on the medium-low heat and tumis (sauté) for about 7 or 8 minutes. Remember to stir all the time and using low heat. Otherwise, it will be bitter and heaty when it gets burnt. After tumis (sauté) until full of aroma, add chicken and stir-fry evenly. It is recommended to use chicken with bones so that the essence of the chicken bones can be stewed to make the sauce more tasty and delicious. Then add water till cover the chicken and turn up to high heat.

Add sea salt to enhance the flavor and palm sugar to balance the bitterness of ginger. You can also add other seasoning sauces you like to taste, such as soy sauce or oyster sauce. Mix the seasonings evenly and bring to a boil, then close the lid, then turn to medium heat and stew for about 20 minutes until the soup becomes thick. If you like more soup, turn off the heat in advance.

 sauté with medium-low heat
sauté with medium-low heat

This is how the warming and nourishing turmeric chicken is complete. It can be a dish on your table or it can be made into a nasi lemak set meal as I did. Finally, I would like to remind you that it is recommended not to take a cold shower immediately after eating ginger dishes. This is to avoid the body catch a cold.

If you like the turmeric chicken recipe we shared, welcome to share it with your relatives and friends~ Have a nice day!

 the warming and nourishing turmeric chicken
the warming and nourishing turmeric chicken
Turmeric Chicken 黄姜鸡

Turmeric Chicken

The weather has been humid and rainy recently, and it’s very comfortable to eat warm and nourishing turmeric chicken in cold weather.

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4.89 from 9 votes
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Course: Main Course
Cuisine: Asian
Keyword: Dishes, simple delicious
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 600 g Chicken
Calories: 319kcal



  • 600 g Chicken with bone
  • 50 g Cooking Oil
  • 2 stalks Curry Leaves
  • 1.5 tbsp Salt
  • 1.5 tbsp Palm Sugar / Sugar
  • 700 ml Water cover the chicken


  • 60 g Turmeric
  • 40 g Old Ginger
  • 3 stalks Lemongrass
  • 6 Shallots
  • 6 Cloves Garlic
  • 2 Chili Padi


  • Peel & cut all ingredients B into small pieces and pounding them with a stone pounder or food processor.
  • Add cooking oil, curry leaves, and pounded spices into a wok, and sauté over medium-low heat to be fragrant.
  • After sautéing the spices, add the chicken and stir-fry evenly. Add water, salt, and sugar to taste, then turn to high heat.
  • After boiling, close the lid and stew on medium heat for 15-20 minutes until the soup thickens.



Serving: 1portion | Calories: 319kcal | Carbohydrates: 20.7g | Protein: 31.2g | Fat: 12.4g | Saturated Fat: 2.4g | Cholesterol: 77mg | Sodium: 198mg | Potassium: 678mg | Fiber: 2.2g | Sugar: 3.8g | Calcium: 54mg | Iron: 4mg
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4.89 from 9 votes (9 ratings without comment)

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Turmeric Chicken 黄姜鸡