Turmeric and yogurt chicken is a classic Chinese dish with origins that can be traced back to the home kitchens and small restaurants of Singapore. Using classic Chinese spices such as turmeric, coriander and anise seed, this boiled chicken recipe is very flavorful with just a little bit of spice added by the jalapeno peppers. Turmeric and yogurt chicken makes a perfect meal for a cool fall evening, particularly when served with a bowl of fresh steamed rice, a crisp green salad and a glass of dry white wine.
Instructions
1. Marinate the chicken using the salt, sugar and MSG in a medium baking dish. Cover with plastic wrap and refrigerate for one hour.
2. Mix the yogurt, evaporated milk and spices in a small mixing bowl with a whisk. Brush the mixture onto the chicken, cover and return to the refrigerator for 30-45 minutes.
3. Put the onion, garlic and ginger in a food processor or blender and blend until smooth. Cover and set aside.
4. Heat a large saucepan over medium heat and add the butter. Add the shallot mixture to the saucepan when the butter has melted and begins to bubble. Add one cup of boiling water and return to boil, approximately 3-5 minutes.
5. Add the chicken and cook over medium-high heat for 22-25 minutes or until the chicken is cooked throughout and the sauce thickens, stirring occasionally.
6. Put the jalapeno, tomatoes and the remaining cup of boiling water into the saucepan. Cover and simmer over low heat for an additional 18-22 minutes or until the chicken is soft and tender. Serve immediately.
Tags: boiling water, classic Chinese, minutes until, minutes until chicken, Turmeric yogurt