Chicken with Curcuma Recipe

Name: Chicken with Curcuma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 onion; 3 to 4 cloves garlic; Ginger; Almonds; Chicken legs; breast with no skin; bones; 2 to 3 cups curcuma (impossible to find in Romania, still have some stock from last time I was in Paris); 3 to 4 dried hot chili peppers (small); Salt; Pepper; Garam masala (my stock is out and could not find anywhere here); 1 Egg

Servings: persons

1/2 onion
3 to 4 cloves garlic
Ginger
Almonds
Chicken legs
breast with no skin
bones
2 to 3 cups curcuma (impossible to find in Romania, still have some stock from last time I was in Paris)
3 to 4 dried hot chili peppers (small)
Salt
Pepper
Garam masala (my stock is out and could not find anywhere here)
1 Egg

1
Start by crushing the almonds and the chili peppers together.
2
Cut the ginger and the onion in small pieces.
3
Brown the chicken pieces in oil until they are white.
4
Remove and store in a glass or ceramic covered bowl (I hate plastic).
5
Usually this leaves also a bit of sauce, keep it.
6
Brown together the onion, garlic and ginger.
7
Add the crushed almonds and chili peppers.
8
Stir for 1-2 minutes and add the meat.
9
Add the curcuma and stir for another 1-2 minutes.
10
Add water (1/2 glass) and stir again.
11
Cover partially and leave it for 30-40 minutes on a low flame.
12
In the mean time, prepare the couscous or the rice (sadly I use instant type as I could not find another).
13
Boil the egg.
14
Just before it's ready, cut the egg in small pieces and add it to the sauce and also add the garam masala if you have it.
15
Enjoy!

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 onion, 3 to 4 cloves garlic, Ginger, Almonds, and more.

Yes, Chicken with Curcuma falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken with Curcuma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions