Turmeric Spicy Chicken
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Malaysian
Serves: 4
  • Ingredients:
  • 800/1000 gr chicken drumsticks, tights and wings, bones in, skin on or off as you prefer (I leave most on but trim away excess fat). Get the best chicken you can afford, it makes all the difference!
  • 2 thumb-sized fresh turmeric pieces, peeled and chopped
  • 5-7 small shallots (I used the small round Vietnamese type)
  • 5 cloves garlic
  • Sarawak peppercorns (10/12)
  • 1 tbs salt
  • 4 tbs coconut milk
  • 2 teaspoon coconut butter
  1. NOTE: turmeric has a VERY bright orange/yellow colour and will stain most surface including porous plastic, earthenware and china - so make sure you wear an apron, your oldest clothes and that you don't use any container which can be stained. A glass bowl is perfect.
  2. Mix all the ingredients except the chicken in a blender (or pound by hand if you have patience). We don't have a food processor but just an immersion hand mixer and it worked well, adding the coconut bit by bit to make the paste more "blendable".
  3. Put the chicken pieces in a large bowl, cover with the paste and rub the marinade into the pieces and under the skin if you are leaving it in (really rub it in properly- you may want to wear disposable gloves for doing this!)
  4. Cover with clingfilm and refrigerate overnight or for as long as you can- even a couple hours will do the job, but the longer the better.
  5. Cooking:
  6. Deep-fry the chicken in batches in plenty of vegetable oil. Fry similar size pieces together and make sure there's no pink flesh left. Rest over kitchen paper to absorb the excess oil.
  7. OR
  8. We used a Phillips air-frier, setting it to 14 minutes at 220' for the bigger pieces and to 12 minutes for drumsticks and wings. It saves us (and the neighbors) from the fried oil smell, doesn't start the fire alarm and is supposedly healtier ;)
Recipe by Orientespresso at http://orientespresso.net/turmeric-chicken-recipe/