TURMERIC CHICKEN

It is time to share a recipe that I concocted from random ingredients that I have here in the house.  We have some turmeric and tamarind tea that is wasting away on the cupboard.  Although it is really good for your health this tea really stains a lot.  So for me, the best to use it was of cook it (of course.)  I figured this would go well as a base for some chicken curry, so here is the recipe for it.

Ingredients:

500 grams of chicken breast fillet, cubed

For the Marinade:

2 Tablespoons of Powdered Turmeric and Tamarind Tea (Turmeric tea will work on its own)

2 cups water

1 chicken broth cube or 1 Tablespoon of Chicken Powder

1 teaspoon of Sriracha Hot Sauce

1/2 cup of lemon juice (approximately from one medium sized lemon)

For Sauteing:

1 Tablespoon of Olive Oil

1 Teaspoon garlic, chopped

1 Teaspoon ginger, chopped

1 Teaspoon lemongrass crushed

1/2 cup Fish Sauce

1 medium sized onion, sliced (you can use shallots or red onion as well)

1 Tablespoon, cilantro (coriander) leaves, chopped

Place the water, tea and broth cube in a sauce pan and put in a low heat until the tea and broth cube dissolves.  Take away from the heat and add the lemon juice and hot sauce.  Place the chicken in the marinade and leave it for about 30 mins.  The heat from the marinade will hasten the process.

Heat the garlic, ginger and lemongrass in olive oil in another saucepan until it becomes fragrant.  Add the marinated chicken and keep the remaining marinade for the sauce.  Add the fish sauce and saute the chicken for about 15 minutes stirring constantly.   Add the onion, cilantro and the marinade.  Reduce the heat and simmer uncovered until the marinade is reduced to half.  Serve with rice. Lots of rice.