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.
Servings: 600 g Chicken
Calories: 319kcal
Ingredients
INGREDIENTS A
- 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
INGREDIENTS B (pounded)
- 60 g Turmeric
- 40 g Old Ginger
- 3 stalks Lemongrass
- 6 Shallots
- 6 Cloves Garlic
- 2 Chili Padi
Instructions
- 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.
Video
Nutrition
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