Chicken turmeric sauce
Chicken turmeric sauce is rich, warm, and earthy with a great aroma, an exquisite and healthy sauce. It is simple and easy to make.
Ingredients
- 800 g chicken Legs
- ½ teaspoon dry chili pepper or black pepper
- 2 tablespoons vegetable oil
- 1 small onion (1/3 cup chopped)
- 2-3 cloves garlic (crushed)
- ½ inch root ginger (minced (1/2 teaspoon))
- 2 seasoning cubes
- salt
- 1 tablespoon tomato paste
- 1 teaspoon turmeric (kurkum)
- ½ teaspoon dry thyme
- 1 teaspoon cornflour
Instructions
- Rinse chicken pieces, pat dry with kitchen napkins. Sprinkle some salt and pepper.
- In a saucepan, add vegetable oil when hot, put chicken legs.
- Brown on both sides over medium-high heat. Remove and set aside.
- Reduce heat to low, add chopped onions, stir until soft.
- Add garlic, fresh ginger, thyme and turmeric, stir until you can smell them, about 1 minute.
- Add tomato paste, seasoning cubes, salt, pepper and 2 cups of water, stir well.
- Put chicken legs back into the pot and bring to a boil.
- Reduce heat to a simmer, cover and cook for 20 minutes until chicken is tender. Taste for seasoning.
- Mix cornflour with 3 teaspoons of water and add some to the sauce while stirring.
- You might not need to add all the cornflour because it will thicken further as it cools.
- Leave open and simmer for 30 seconds to 1 minute, take off the heat.
- Serve with white rice, vegetable couscous, yellow rice, twice cooked potato etc.
Notes
- Turmeric can be bitter. If you accidentally add too much and the sauce gets bitter, drizzle in a little honey.
- You can use curry powder in place of turmeric.
