Turmeric Chicken, Grilled or Pan Fried
A delicious grilled chicken served with updated Nyonya style Lam Chut or Salsa. This can be cooked as a barbeque dish.
Servings: 4 people
Cost: £6.50
Equipment
- Pan
- or hot plate, grill pan
Ingredients
Marinate or Rub
- tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp lemon grass powder
- 1 tbsp turmeric powder
- 1 tsp salt
- 1/2 tsp sugar
- 1 tsp black pepper powder
- 1 tsp ginger powder
- 1/2 tbsp coriander powder
Main
- 500 g Skin on boneless chicken thighs or legs omit the skin if you wish
Lam Chut ( Toamato and Mango Salsa)
- 50 g shallots sliced
- 1 bird's eye chilli
- 1 tbsp sweet soy sauce or caramelise dark soy sauce
- 1 tbsp light soy sauce
- 1 lime
- 1/2 tomato, deseeded and diced
- 1/4 mango flesh, diced
Instructions
- Marinade the chicken pieces with all the marinade ingredients for 4 hours or overnight
- Spray a pan, a wok or a grill pan with oil.
- Place the chicken skin side down on the heated pan.
- Pan fry on medium heat for 3 minutes, or 4 minutes if the chicken is thicker.
- Use a spatula or a potato masher or similar apparatus to press the chicken lightly so that the chicken is evenly cooked on that surface (optional).
- Turnover the chicken and fry on the other side for another 3 minutes or so.
- Make sure it is slightly charred so that it has a lovely barbeque smell.
- To check that the chicken is cooked: cut the chicken. There should not be pink juice running out.
- If you are using the oven grill, grill on medium heat for 8 to 10 minutes until lightly browned.
- Turn it over and grill for another 8 or so minutes.
- Serve with the Lam Chut or salsa.
Lam Chut
- Mix all the ingredients together and check the taste.
- Add more of the soy sauce or lime, etc to get a tangy mix of sweet sour and salty with the pungent chllies and shallots.
- Serve as accompaniment to the chicken.