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Slow-cooked turmeric chicken
Slow-cooked turmeric chicken
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
"Antioxidant-rich slow-cooked chicken and eggplant curry bursting with flavor, perfect for family dinners."
Ingredients:
  • 36.80 gm vegetable oil
  • 8 chicken thigh cutlets with skin
  • 1 brown onion, cut into thick wedges
  • 4 cardamom pods, bruised
  • 4cm piece fresh ginger, finely grated
  • 2 garlic cloves, crushed
  • 20.00 ml ground turmeric
  • 400ml can light coconut milk
  • 191.25 gm chicken stock
  • 42.00 gm lemon juice, plus wedges to serve
  • 1 lemon, sliced
  • 1 small eggplant, sliced
  • Canola oil spray
  • 300.00 gm jasmine rice
  • 1 long green chilli, thinly sliced
  • 8.80 gm moist coconut flakes
  • 82.50 ml chopped fresh coriander leaves
Instructions:
  • In a large deep frying pan, heat oil over medium-high heat. Brown chicken in batches, cooking for 5 minutes on each side. Transfer to a plate.
  • Sauté brown onion and cardamom in a pan for 5 minutes until onion begins to brown. Stir in ginger, garlic, and turmeric, cooking for 30 seconds until aromatic. Pour in coconut milk and stock, bring to a simmer. Add chicken back to the pan, cover, and simmer on medium-low heat for 45 minutes until chicken is tender. Finish by stirring in half of the lemon juice.
  • Prepare rice following the directions on the packet.
  • Oil lemon slices and eggplant slices. Heat a medium frying pan over medium-high heat. Sear lemon slices in batches for 2 minutes each side until golden brown. Set aside. Sear eggplant slices for 3 minutes each side until golden brown. Set aside.
  • In a bowl, mix together chili, coconut, remaining lemon juice, and coriander. Layer eggplant and lemon slices on top of the chicken, then spoon over the coconut mixture. Serve with rice.

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