Lemongrass And Turmeric Chicken Food

LEMONGRASS AND TURMERIC CHICKEN CURRY WITH ROASTED SWEET POTATO

Steps:

• 1. Preheat the oven to 160C (180C conventional) and line a baking tray with baking paper. 2. In a medium-sized bowl, toss the sweet potato, coconut oil and galangal to coat. Spread out onto prepared tray and bake until the sweet potato is soft. Remove and set aside. 3. While the sweet potato is roasting, prepare the curry. Add the paste ingredients to a food processor and blitz to a fine paste. 4. In a heavy-based large saucepan add half a tablespoon of coconut oil and place over high heat. Add the curry paste and cook, stirring, for five minutes or until the oil has split from the paste and it is very fragrant. 5. Reduce the heat to medium, add the coconut cream and cook for an additional five or so minutes. Add the chicken, cover and cook for about 8-10 minutes - the sauce shouldn't be bubbling, it should simmer over a gentle heat to ensure the chicken is poached evenly. Just before serving add the fish sauce, sugar, salt and lime juice and zest then check for seasoning. Add the roasted sweet potato pieces and cook until warmed through (about five minutes). 6. Serve with steamed rice and top with fried shallots, chilli and makrut lime or coriander, with lime wedges on the side, if using. Find more of Katrina Meynink's recipes in the Good Food Favourite Recipes cookbook. Order Now

LEMONGRASS AND TURMERIC CHICKEN

Steps:

• Grind lemongrass, onion, and garlic in a blender adding a little water if necessary. Remove and add turmeric and pepper.
• Heat oil in a pot and stir fry spice paste until fragrant, about 2 to 3 minutes. Add chicken and stir till chicken turns opaque, about 2 minutes. Add water and season with salt. Reduce heat and let simmer for 10 minutes.
• Add cauliflower and peppers and continue to cook for another 5 minutes until cauliflower is tender. Turn off heat and stir in lime juice.
• Remove and serve warm.

KAREN MARTINI'S ROASTED LEMONGRASS AND TURMERIC CHICKEN

Steps:

• 1. Turn a chicken thigh skin-side down and run a knife along both edges of the bone, cutting along and around it until you can gently pull it away from the flesh. Repeat for each thigh. 2. Combine the marinade ingredients in a bowl. Pour half the mixture into the bottom of a shallow dish or storage container, spreading it evenly. Place the thighs in the dish, then spread the remaining marinade over the chicken. It's best refrigerated overnight, but not imperative: a few hours' marinating will still be worthwhile. 3. Preheat the oven to 220C (200C fan-forced). 4. Place thighs in a roasting tray and cook for 40 minutes, basting halfway through. 5. Remove from the oven, turn thighs in the cooking juices and serve straight away with rice and condiments. Serving suggestions: You could also wedge the hot chicken into crusty rolls with coriander, cucumber, chilli, pickles and some cooking juices for a take on banh mi. The chicken is just as good cold, sliced and used in a wrap, sandwich or salad. Slice finely and toss through coriander, Vietnamese mint and/or Thai basil, vegetables and pickles for an Asian-style salad; or shred and add to a rice noodle salad, or ramen-style soup. Tip: You can use bone-in thighs if you prefer, but you'll need to add another 20 to 25 minutes to the cooking time. It's desirable to leave the skin on, however, as this moistens the meat and adds to the juices.

GRILLED TURMERIC AND LEMONGRASS CHICKEN WINGS

Steps:

• Combine coconut milk, shallots, garlic, lemongrass, jalapeños, ginger, lime juice, tamarind juice, fish sauce, kosher salt, turmeric, and 1 cup water in a blender. Purée mixture until a smooth marinade forms.
• Place chicken wings in a large baking dish. Pour marinade over; turn wings to coat evenly. Cover chicken and chill overnight.
• Remove chicken from marinade, shaking any excess marinade back into dish. Transfer chicken to a large platter. Let stand at room temperature for 15 minutes.
• Transfer marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until marinade thickens, 10-15 minutes. Pour half of marinade into a small bowl; set aside for basting chicken while it grills. Keep remaining marinade in saucepan; cover and keep warm until ready to serve the chicken.
• Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Oil grill grates to prevent sticking. Grill chicken wings, turning every 5 minutes and basting occasionally with marinade in small bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. (The key here is to turn the wings often so the skin doesn't burn.)
• Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer.
• Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings. Transfer marinade in saucepan to a small bowl. Serve warm marinade alongside chicken as a dipping sauce.

MALAYSIAN TURMERIC AND LEMONGRASS CHICKEN WINGS

Steps:

• Combine coconut milk, shallots, garlic, lemongrass, jalapeños, ginger, lime juice, tamarind juice, fish sauce, kosher salt, turmeric, and 1 cup water in a blender. Purée mixture until a smooth marinade forms.
• Place chicken wings in a large baking dish. Pour marinade over; turn wings to coat evenly. Cover chicken and chill overnight.
• Remove chicken from marinade, shaking any excess marinade back into dish. Transfer chicken to a large platter. Let stand at room temperature for 15 minutes.
• Transfer marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until marinade thickens, 10-15 minutes. Pour half of marinade into a small bowl; set aside for basting chicken while it grills. Keep remaining marinade in saucepan; cover and keep warm until ready to serve the chicken.
• Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Oil grill grates to prevent sticking. Grill chicken wings, turning every 5 minutes and basting occasionally with marinade in small bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. (The key here is to turn the wings often so the skin doesn't burn.).
• Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer.
• Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings. Transfer marinade in saucepan to a small bowl. Serve warm marinade alongside chicken as a dipping sauce.