- 1 kg chicken, such as chicken legs or thighs
- 1 red onion
- 3 garlic cloves
- 1 lemon (juice + zest)
- 1 fresh turmeric (or use about 1 tablespoon ground turmeric)
- about 3 cm fresh ginger root
- 1 teaspoon sambal or chili pepper paste
- pepper and salt to taste
- optional: rice and coleslaw for serving
- optional: parsley for garnish
Kitchen equipment needed
- cutting board & chef’s knife
- mortar & pestle or a small blender
- citrus juicer & grater
- large bowl
- cling film
- Dutch oven & lid
- meat tongs
Preparation — 15 minutes + marinating time
Peel and coarsely chop the red onion and garlic cloves. You can create a paste using a mortar and pestle or a small blender. Add the red onion and garlic cloves and create a paste along with the zest and juice of a lemon. Peel and finely grate the fresh turmeric and ginger root. Add this to the paste along with sambal and season with pepper and salt.
Add the pieces of chicken to a large bowl and add the spice paste, make sure the chicken pieces are completely coated. Cover the bowl with cling film and refrigerate for a few hours.
Finishing the turmeric chicken — 30 minutes
The coleslaw is very easy, just combine finely chopped white cabbage with wine vinegar, a good quality olive oil, pepper and salt. Meanwhile cook the rice according to the package.
Heat olive oil in a Dutch skillet or other heavy bottomed pan and cook the marinated chicken on all sides. Add a small layer of water to prevent the chicken from burning and put the lid on. Let it simmer for about 20 minutes.
Check if the chicken is done and serve with rice and coleslaw and garnish with parsley if you like. Enjoy!