Turmeric chicken with cucumber salad

For maximum flavour cook the chicken on the barbecue - coal or wood will give the best result.

You'll need

6 garlic cloves 2 cm piece turmeric, finely chopped, or 1 tsp dried ground turmeric 2 tsp whole black peppercorns 1 lemongrass stalk (white part only), finely chopped 1 cup (loosely packed) coriander, coarsely chopped, plus extra to serve 1½ tbsp fish sauce 1 tbsp brown sugar or palm sugar 1 tbsp oyster sauce 6 chicken thighs, bone in, skin on (about 180gm each) 2 tbsp vegetable oil Lime wedges, to serve   Cucumber and herb salad 2 tbsp lime juice 5 gm (1cm piece) ginger, finely chopped 1 garlic clove, finely chopped 2 tsp caster sugar 2 tsp olive oil 2 Lebanese cucumbers, halved lengthways, seeds removed, thickly sliced 1 golden shallot, thinly sliced 1 long red chilli, thinly sliced ½ cup (loosely packed) mint ½ cup (loosely packed) coriander


  • 01
  • Process garlic, turmeric, peppercorns and lemongrass in a food processor with ½ tsp sea salt flakes to a coarse paste. Add coriander, fish sauce, sugar and oyster sauce, and process to combine. Place in a bowl with chicken thighs and turn to coat well.
  • 02
  • Heat a barbecue or char-grill pan to mediumhigh heat. Drizzle chicken with oil and grill until browned and cooked through (8-10 minutes).
  • 03
  • Meanwhile, for cucumber and herb salad, combine lime juice, ginger, garlic, sugar and olive oil in a bowl and season to taste. Add cucumber, shallot and chilli, and toss to combine. Just before serving, add herbs, toss to combine and serve with chicken.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Mar 2017

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