Turmeric Chicken (Thai Style) – a delicious recipe with chicken, coriander, powdered turmeric, garlic, black peppercorns, fish sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Smash turmeric with the garlic, coriander roots and peppercorns to make a paste.
2
Rinse the chicken place in a ziploc bag. Add the soy sauce, fish sauce & sugar.
3
Add turmeric to the plastic bag and rub the paste into the chicken.
4
Poke the chicken with a fork a bit to make holes for the marinade to seep inches Coat well, cover and refrigerate for 4-5 hours or overnight.
5
After marinating, either grill or bake in the oven until cooked.
6
To test if your chicken is done, poke with a fork on the thickest part of the meat to the middle of the piece. Pull out the fork and watch the juice come out of the hole. If it's pink, it's not done. If it's clear, it's done. Don't cut big slices into the piece or the meat will dry out.
415
kcal
Calories
18
g
Fat
14
g
Carbs
50
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 chicken thighs, 4 tablespoons coriander, roots, 1 teaspoon powdered turmeric, 1/2 cup garlic clove, and more.
Yes, Turmeric Chicken (Thai Style) 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.
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