Pan Fried Turmeric Chicken

After harvesting some turmeric from the garden ( I love growing my own turmeric in black bags ) WB requested to have his meat pan fried with turmeric.  I have done this many times and seriously one can't get tired of this preparation.  I can cook this everyweek and he will not complain. He loves this preparation !  So be it and I pounded thehomegrown turmeric with shallots and black pepper. Marinate the meat ( it can be chicken, pork or beef ) with the pounded ingredients and add salt and sugar for at least 2 hours. For me, I prefer to marinate the meat overnight so that the meat are deeply flavored by the pounded ingredients .  Before frying , sprinkle some corn flour to the meat for added crispiness.  A very simple dish ,flavorful and finger licking good  :)  

love the crispiness on the outside

and juicy tenderness on the inside,

and every mouthful bursting with turmeric flavor

Pan Fried Turmeric Chicken

Ingredients:

2 chicken legs - each leg cut into 4 pieces

(A)

2 pieces of fresh turmeric - scrape off skin and cut into slices

4 shallots - peeled and cut into slices

1 tsp of black pepper

Pound (A) coarsely  in a mortar and pestle 

1 tsp sugar

1 tsp salt 

1 tbsp of corn flour

3 tbsp of grapeseed oil for pan frying

Preparation:

Marinate the chicken pieces with the pounded (A) mixture for at least 2 hours or overnight in fridge. Before frying, add 1 tbsp of corn flour to the marinated meat.  Heat 3 tbsp of oil in deep frying pan , once oil is hot,  put in the meat and pan fried till meat is cooked and crisps on the outside.  Use a chopstick to pierce through the meat, if juice oozes out is clear, the meat is cooked.  Dish up and serve with rice.

Enjoy!