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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.
Prep Time10 mins
Cook Time20 mins
Marinate overnight or 4 hours4 hrs
Total Time4 hrs 30 mins
Course: Main Course
Cuisine: Malaysian, Nyonya
Keyword: Easy, Lam chut, Mango, Shallots, Tomato, Turmeric,
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.

Video