Comments on: Turmeric Chicken

By: marianne

marianne — Sat, 11 Jun 2011 18:55:08 +0000

I want to try yhis recipe, but can I omit the fish sauce? what would be a subsitute? could I use the japanese vegitable and fruit bulldog sauce in it’s place? thanks.

By: cee

cee — Fri, 27 Aug 2010 09:14:14 +0000

Hi Anna,

We used the legs & thighs of one chicken (so two legs, two thighs) for this recipe. Thanks for noticing that I forgot to put that in the ingredients list! I will add that now.

By: Anna

Anna — Wed, 11 Aug 2010 05:18:59 +0000

Hi – maybe I missed this, but how much chicken is this recipe for? I didn’t see chicken in the ingredients…

By: ted

ted — Fri, 27 Feb 2009 00:34:47 +0000

I grew up on this grilled chicken. This with sticky rice and som tum. We made som tum with green beans or carrots since papaya could not always be found. Though we never had it with tumeric, but I had it like this for the first time when I went to Thailand. Now I always add the tumeric.

By: elle

elle — Thu, 01 Jan 2009 03:31:24 +0000

I made this today after marinating for only 4 hours. It was superbly delicious and highly recommended! Extremely easy to prepare as well. Thank you!

By: Quinn

Quinn — Tue, 04 Mar 2008 09:35:51 +0000

Ingredients

(Serves 2)

* 2 whole Chicken thighs (cut some diagonal lines so heat can penetrate)
* Turmeric and Cheyenne pepper – Enough to marinade both thighs
* Salt to taste
* A few squeeze of lemon juice
* Some basting oil (Olive oil + light soy sauce + sugar + lemon juice)

Method

1. Marinade the thighs with enough turmeric (fresh or powder), lemon juice and salt for at least 1-2 hours prior to baking. Best if it’s over night.
2. Line baking tray with grease proof paper or silver foil. Place the thighs on the tray and bake at 200 degree Celsius, flipping occasionally.
3. Glaze with basting oil if you want the thighs to be more fragrant.
4. Grill for at least 40 minutes or till thoroughly cooked (when no more blood oozing out).

HI THERE, I GOT THIS RECIPE FROM ANOTHER SITE.
I WOULD LIKE TO KNOW WHETHER CAN I USE THE MARINADE YOU STATED ( SOYA SAUCE+FISH SAUCE+SUGAR) AS BASTING RATHER THAN THE ONE GIVEN IN THE ORIGINAL RECIPE?
ALSO, YOUR RECIPE USES HOW MANY CHICKEN THINGS/DRUMSTICKS?
KINDLY ADVISE, WOULD LOVE TO TRY YOUR VERSION TOO.
THANK YOU SO MUCH FOR YOUR TIME.

By: Riya

Riya — Sun, 25 Nov 2007 14:42:15 +0000

thats my favourite fried chicken.
…and i like the one in phuket too.