Pan Fried Turmeric Chicken

After harvesting some turmeric from the garden ( I love growing my own turmeric in black bags ) WB requested to have his meat pan fried with turmeric.  I have done this many times and seriously one can't get tired of this preparation.  I can cook this everyweek and he will not complain. He loves this preparation !  So be it and I pounded thehomegrown turmeric with shallots and black pepper. Marinate the meat ( it can be chicken, pork or beef ) with the pounded ingredients and add salt and sugar for at least 2 hours. For me, I prefer to marinate the meat overnight so that the meat are deeply flavored by the pounded ingredients .  Before frying , sprinkle some corn flour to the meat for added crispiness.  A very simple dish ,flavorful and finger licking good  :)  

love the crispiness on the outside

and juicy tenderness on the inside,

and every mouthful bursting with turmeric flavor

Pan Fried Turmeric Chicken

Ingredients:

2 chicken legs - each leg cut into 4 pieces

(A)

2 pieces of fresh turmeric - scrape off skin and cut into slices

4 shallots - peeled and cut into slices

1 tsp of black pepper

Pound (A) coarsely  in a mortar and pestle 

1 tsp sugar

1 tsp salt 

1 tbsp of corn flour

3 tbsp of grapeseed oil for pan frying

Preparation:

Marinate the chicken pieces with the pounded (A) mixture for at least 2 hours or overnight in fridge. Before frying, add 1 tbsp of corn flour to the marinated meat.  Heat 3 tbsp of oil in deep frying pan , once oil is hot,  put in the meat and pan fried till meat is cooked and crisps on the outside.  Use a chopstick to pierce through the meat, if juice oozes out is clear, the meat is cooked.  Dish up and serve with rice.

Enjoy!

Deep Fried Turmeric Chicken

I dislike using turmeric powder for this dish...I prefer to use  fresh turmeric as it has a stronger fragrant and the fresh orangey color make it more appetizing. Turmeric has a peppery, warm and bitter flavor and is best known as one of the ingredients used to make curry, it also gives ballpark mustard its bright yellow color.  Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric is used as a powerful anti inflammatory in both Chinese and Indian system of medicine. Turmeric was traditionally called " Indian Saffron"  because of its deep yellow-orange color and has been used throughout history as a condiment , healing remedy and textile dye.  For this reason , I used them often in my cooking and even planted some in my small garden :) The leaves are used in rendang recipe .  I managed to harvest some for cooking this dish. This dish reminds me of my confinement period.  My grandma cooked this dish for me during my confinement :) Love this and last week, I could not help making this with Wild Boar's help.  He was annoyed with the yellow stain on his trotters  hand ...LOL!  I bet you he won't do this for me anymore unless I get him the disposal gloves to wear while he pound the turmeric for me :)