Here's a great way to use turmeric, in this zesty chicken skewers. 

Serves
4

Preparation

15min

Cooking

10min

Skill level

Easy
By
Average: 3.4 (4 votes)
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Ingredients

  • 6 chicken thigh fillets
  • 2 tbsp grated fresh turmeric
  • 1 tbsp fresh grated ginger
  • 1 tbsp fish sauce
  • 2 tsp of palm sugar
  • ¼ cup of coconut milk
  • 3 limes
  • rice cooked with turmeric, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Soaking time: 20 minutes

  1. Soak 8 bamboo skewers in water for 20 minutes.
  2. Cut the chicken into cubes (about 9 per thigh). Combine all ingredients except limes in a bowl. Add chicken, massage well to coat (see Note). Thread chicken on skewers.
  3. Preheat a BBQ or grill plate to medium high. Cook the skewers for 5 minutes each side.
  4. Cut limes in half and cook cut side down for 3 minutes or until caramelised.
  5. Serve over rice that has been cooked with the addition of tumeric, and the lime halves on the side.

 

Note

• The chicken can be marinated in the refrigerator for a few hours, if you have time.