I love the simplicity of this chicken dish. Aunty Jane used to bake us turmeric chicken marylands and I remember how I’d tuck in with relish; it will always be just one maryland per person so there’s no room for greed! As a plus, I think this dish is pretty healthy too and with just a few ingredients and 20 minutes cooking time, you’ll be licking your fingers clean in no time. For my quick grilled version, I’ve chopped up chicken thigh fillets into chunks then rubbed in turmeric powder, crushed garlic, soy sauce, a good splash of extra virgin olive oil and tossed in fresh curry leaves that impart a slightly peppery, citrusy, definitely curry-ish aroma to the dish. Wonderful!
Oven-Grilled Turmeric Chicken
600 g chicken thigh fillets, roughly cut into chunks
2 heap teaspoons turmeric powder
2 cloves garlic, crushed
1 tablespoon soy sauce
1 teaspoon raw sugar
dash of white pepper
good splash of extra virgin olive oil (about 1 tablespoon)
2 stems of curry leaves (roughly 20 leaves removed from stem)
- Pre-heat oven to 220oC. Set to grill.
- Combine all ingredients. (If time permits, leave chicken to marinate for 1 hour)
- Line a baking tray with aluminium foil and lightly brush with a little oil; place chicken chunks and curry leaves in one layer then grill for 20 minutes or until cooked through.
- Serve with rice or bread/roti to soak up the cooked juices or serve simply with a side of steamed vegetables.
See, easy peasy – short and sweet!