Lemongrass and turmeric chicken
The recipe Lemongrass and turmeric chicken can be made in about 45 minutes. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 138 calories, 9g of protein, and 6g of fat per serving. This recipe serves 6 and costs $1.93 per serving. It works well as a side dish. 9 people have tried and liked this recipe. A mixture of chicken drumsticks and thighs, patis, lemongrass, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Casaveneracion. Overall, this recipe earns a not so great spoonacular score of 26%. Try Coconut Chicken Curry With Turmeric and Lemongrass, Grilled Turmeric and Lemongrass Chicken Wings, and Coconut Chicken Curry With Turmeric and Lemongrass for similar recipes.
Servings: 6
Ingredients:
1-1/2 k. of chicken thighs and drumsticks (or chicken leg quarters)
chili flakes
1 heaping tbsp. of crushed galangal
2 to 3 cloves of garlic
3 to 4 stalks of lemongrass (see how to prepare lemongrass)
1 onion or 2 shallots
finely sliced onion leaves
about 1/2 c. of patis (fish sauce), or to taste
1 c. of tamarind juice (see how to extract tamarind juice)
3 pcs. of turmeric (yellow ginger)
Equipment:
blender
grill
Cooking instruction summary:
InstructionsCrush the garlic, shake off the skin and chop.Peel the turmeric and onion and roughly chop. Remove the tough outer layers of the lemongrass and cut into small pieces.Strain the tamarind juice.Stir together the tamarind juice and fish sauce.Pour the tamarind juice and fish sauce into the blender. Add the lemongrass, onion, garlic, turmeric and galangal plus 6 pieces of bird’s eye chili (siling labuyo). Pulse the blender a couple of times then set the speed to high to finely process all the ingredients.Place the chicken in a container. Pour in the marinade. Keep the chicken pieces in a single layer so that each one gets submerged in the marinade. Work the marinade into the chicken meat, moving each piece to make sure that every inch of the surface is covered. Seal the container and marinate the chicken in the fridge overnight.You can grill, broil or fry the chicken.To serve, sprinkle with onion leaves and chili flakes. The chicken may also be accompanied by sweet chili sauce on the side for dipping.
Step by step:
1. Crush the garlic, shake off the skin and chop.Peel the turmeric and onion and roughly chop.
2. Remove the tough outer layers of the lemongrass and cut into small pieces.Strain the tamarind juice.Stir together the tamarind juice and fish sauce.
3. Pour the tamarind juice and fish sauce into the blender.
4. Add the lemongrass, onion, garlic, turmeric and galangal plus 6 pieces of bird’s eye chili (siling labuyo). Pulse the blender a couple of times then set the speed to high to finely process all the ingredients.
5. Place the chicken in a container.
6. Pour in the marinade. Keep the chicken pieces in a single layer so that each one gets submerged in the marinade. Work the marinade into the chicken meat, moving each piece to make sure that every inch of the surface is covered. Seal the container and marinate the chicken in the fridge overnight.You can grill, broil or fry the chicken.To serve, sprinkle with onion leaves and chili flakes. The chicken may also be accompanied by sweet chili sauce on the side for dipping.
Nutrition Information:
covered percent of daily need
