Haldi Seared Chicken

Author: Natural Food and Nutrition  

Haldi Seared Chicken with Turmeric Paste

(serves 4)

Ingredients

1 tbsp Turmeric Paste
2 tbsps macadamia oil
1/4 tsp salt (rock/sea)
1 red chilli, diced (optional)
1 small bunch coriander, roughly chopped
4 large cloves garlic, crushed
2 tsps fresh ginger, finely grated
1 tsp fish sauce
1/4 tsp pure maple syrup
500g chicken thighs
1 tbsp virgin coconut oil
Freshly ground black pepper (to taste)

To Make

Place the first 9 ingredients in a glass dish and stir to combine. Add chicken and massage well with your hands to obtain a thorough coating. Cover and place in the refrigerator for 2 hours or overnight. Heat a heavy based fry pan over medium heat and add the coconut oil (reduce heat if required to prevent oil smoking). Cook chicken over a medium heat until golden in colour and cooked through (approximately 5 to 7 mins each side). Transfer chicken to a serving plate, sprinkle with pepper and place in the oven on the lowest setting to keep warm until ready to serve.

Serve with a salad of fresh greens and and array of brightly coloured vegetables.

Cooking with Turmeric Paste.