Turmeric Chicken with Mango Salsa
This Turmeric Chicken is one of my favorite dishes to make, bursting with spices and flavors! I picked up some fresh autumn turmeric (a deeper orange) from the farmers market in Okinawa and have stored them in our fridge for as long as I could. This meal follows the Mediterranean Diet but its flavors remind me so much of Malaysian dishes I grew up eating.
Servings
4
Prep Time:
3~ hrs.
Cook for:
20 min.
Good For:
Dinner
Introduction
Turmeric Chicken with Mango Salsa
The key to this delicious meal is marinating the chicken and the refreshing mango salsa to balance the spicy meal!
Ingredients
TURMERIC CHICKEN
- Chicken thigh, 3-4 pieces/servings
- Turmeric, 3-4 in., grated
- Ginger, 3-4 in., grated
- Garlic, 5-6 cloves, finely diced
- Chili, diced
- Cumin, 1 tsp.
- Salt, 1 tsp.
- Pepper, 1 tsp. ground
- Olive oil, 1 tbsp.
MANGO SALSA
- Mango
- Cucumber
- Cilantro
- Onion
- Lemon juice, 1/2 lemon’s worth
- Salt, to taste
Marinate the chicken with the Turmeric Chicken ingredients (turmeric, ginger, garlic, chili, cumin, salt, pepper and olive oil) for at least three hours.
In the meantime, dice the mango salsa ingredients, add the lemon juice and salt, and chill.
Fry over high heat for 5 min. on each side till brown, then over low heat for 15 min.
When the Turmeric Chicken is done, serve with Mango Salsa. Perfect for summer lunches!
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