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Malaysian Recipe : Turmeric Chicken


A, mixed in a bowl:

  • 1 tbsp coriander powder
  • 2 ½ tbsp cumin powder
  • 1 tsp pepper powder
  • ½ tsp cinnamon powder
  • 1 tbsp turmeric powder
  • 1 tbsp curry powder

B, ground to a fine paste:

  • 6 oz onions
  • 2 cloves garlic
  • ½ thumb-sized piece ginger
  • 3 ½ lbs chicken, cut into big pieces
  • 6 tbsp natural yoghurt
  • 6 fl oz. evaporated milk
  • 2 stalks coriander, with roots intact


  • 2 tbsp lemon juice
  • 1 ½ tbsp sugar
  • 1 ½ tsp salt
  • 1 tsp MSG
  • 7 oz ghee or 5 oz butter and 2 fl oz. oil


  1. Marinate chicken pieces for 45 minutes with yogurt, 1 ½ tsp salt, 1 tsp each of sugar, MSG and pepper.
  2. Mix evaporated milk, 1 cup water, A and seasoning in large bowl. Add in chicken and mix well. Set aside.
  3. Heat a heavy bottomed saucepan or aluminum wok. Heat ghee and fry B over medium heat till oil comes through and is fragrant. Add in chicken mixture, stir and cook over moderate heat for 15 minutes. Stir occasionally to prevent burning. Reduce heat to low, add coriander leaves and stalk. Cover pan to simmer for another 15 to 20 minutes or till chicken is tender and gravy is tender and gravy is rather thick.
  4. Add another 1 cup water. Stir and continue cooking for 2 minutes. Remove from heat.

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Last Modified: 11/27/11.