Turmeric Chicken

Tumeric or kunyit is a rhizome that is much favored for its healing properties. It is a native plant found in tropical areas in South Asia and only the root and leaf are used as a spice in curries and other Middle Eastern cuisine. The root has a deep-orange yellow color and is often sold fresh or in powdered form. Sometimes, you can use as an alternative to saffron spice, which is an expensive spice.
When I was pregnant with my son, an older Indian neighbor gave me this recipe. It is believed that a mother after giving birth is significantly weak during the labor process where a great deal of blood is lost. Thus, besides having to eat nourishing foods, rest is crucial to a speedy and healthy recovery for the mother. Hence, this is one of the recipes that she recommends and to this day, I sometimes cook it as a regular dish.
Ingredients: (serve 2)
4-5 pieces of skinless chicken thigh meat (or 1 small organic chicken)
10 shallots, peeled
4-5 stalks lemon grass, cut into 2-inch
8 fresh turmeric or 2 Tbsp. tumeric powder
10 peppercorns, crushed
1 tsp. sugar
Salt to taste
Oil for cooking
Method:
1. Cut chicken into serving portions and wipe dry with paper towels. Season with some salt and pepper and set aside.
2. Pound or blend lemon grass, shallots, and peppercorns into a fine paste. Add sugar and season chicken pieces. Wrap in plastic paper and leave it in the refrigerator for about 4-6 hours or overnight.
3. Heat oil in a frying pan over medium heat and fry on both sides until crispy and cooked inside. You can also grill or bake in the oven if you prefer.
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