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How to cook turmeric chicken (ayam kunyit)

This is a simple Malaysian dish packed with flavor using a handful of ingredients. Try this with chicken wings & you've got a yummy finger food.

201
STEPS
INGREDIENTS
This dish is tasty with chicken wings or thighs skin on but here I am opting for a healthier version-hence the boneless skinless chicken thighs. Diced into medium size cubes

This dish is tasty with chicken wings or thighs skin on but here I am opting for a healthier version-hence the boneless skinless chicken thighs. Diced into medium size cubes

Season with salt

Season with salt

Add good quality turmeric powder or ground turmeric

Add good quality turmeric powder or ground turmeric

Add chilli powder

Add chilli powder

Add coriander powder

Add coriander powder

Add curry leaves

Add curry leaves

Stir through and make sure the spices are well coated on the meat. Marinate for an hour or so.

Stir through and make sure the spices are well coated on the meat. Marinate for an hour or so.

Heat a wok. Add vegetable oil. Add the chicken mixture when the oil is hot. Stir well and ensure the chicken is cooked.

Heat a wok. Add vegetable oil. Add the chicken mixture when the oil is hot. Stir well and ensure the chicken is cooked.

This dish is best served hot. Eat it with rice, chapathi, paratha. Or serve it as it is as an entree using chicken wings. Enjoy!

This dish is best served hot. Eat it with rice, chapathi, paratha. Or serve it as it is as an entree using chicken wings. Enjoy!

  • 1/2kg Skinless boneless chicken thigh
  • 2.0Tbsp Turmeric Powder
  • 2.0tsp Coriander Powder
  • 1/2tsp Chilli Powder
  • 1.0 Handful Curry Leaves
  • Salt to taste
  • 2.0Tbsp Vegetable oil