Chicken turmeric sauce is rich, warm, and earthy with a great aroma, an exquisite and healthy sauce. It is simple and easy to make. When you want something different from your curry sauce, Nigerian vegetable sauce, tomato gravy etc, make chicken turmeric sauce and your family will be happy you did.
This turmeric sauce is a versatile sauce, perfect with couscous also good with rice, potatoes, drizzled over steamed or roasted vegetables, seafood. I made this for my vegetable couscous.
I didn’t need a lot of sauce for my couscous, you can double the ingredients using the same quantity of chicken. You can use either fresh or powdered turmeric.
To make Chicken turmeric sauce
800g chicken Legs 1/2 teaspoon dry chili pepper or black pepper 2 tablespoons vegetable oil 1 small onion (1/3 cup chopped) 2-3 cloves garlic, crushed 1/2-inch root ginger, minced (1/2 teaspoon) 2 seasoning cubes salt 1 tablespoon tomato paste 1 teaspoon turmeric (kurkum) 1/2 teaspoon dry thyme 1 teaspoon cornflour
Rinse chicken pieces, pat dry with kitchen napkins. Sprinkle some salt and pepper.
In a saucepan, add vegetable oil when hot, put chicken legs.
Brown on both sides over medium-high heat. Remove and set aside.
Reduce heat to low, add chopped onions, stir until soft.
Add garlic, fresh ginger, thyme and turmeric, stir until you can smell them, about 1 minute.
Add tomato paste, seasoning cubes, salt, pepper and 2 cups of water, stir well.
Put chicken legs back into the pot and bring to a boil.
Reduce heat to a simmer, cover and cook for 20 minutes until chicken is tender. Taste for seasoning.
Mix cornflour with 3 teaspoons of water and add some to the sauce while stirring.
You might not need to add all the cornflour because it will thicken further as it cools.
Leave open and simmer for 30 seconds to 1 minute, take off the heat.
Serve with white rice, vegetable couscous, yellow rice, twice-cooked potato etc.
Note
- Turmeric can be bitter. If you add too much and the sauce gets bitter, drizzle in a little honey.
- You can use curry powder in place of turmeric.
If you enjoyed my Chicken turmeric sauce, you will also enjoy my Coconut curry sauce, Nigerian seafood chowder, Jamaican goat curry and Easy Nigerian vegetable sauce.
Chicken turmeric sauce
Ingredients
- 800 g chicken Legs
- ½ teaspoon dry chili pepper or black pepper
- 2 tablespoons vegetable oil
- 1 small onion (1/3 cup chopped)
- 2-3 cloves garlic (crushed)
- ½ inch root ginger (minced (1/2 teaspoon))
- 2 seasoning cubes
- salt
- 1 tablespoon tomato paste
- 1 teaspoon turmeric (kurkum)
- ½ teaspoon dry thyme
- 1 teaspoon cornflour
Instructions
- Rinse chicken pieces, pat dry with kitchen napkins. Sprinkle some salt and pepper.
- In a saucepan, add vegetable oil when hot, put chicken legs.
- Brown on both sides over medium-high heat. Remove and set aside.
- Reduce heat to low, add chopped onions, stir until soft.
- Add garlic, fresh ginger, thyme and turmeric, stir until you can smell them, about 1 minute.
- Add tomato paste, seasoning cubes, salt, pepper and 2 cups of water, stir well.
- Put chicken legs back into the pot and bring to a boil.
- Reduce heat to a simmer, cover and cook for 20 minutes until chicken is tender. Taste for seasoning.
- Mix cornflour with 3 teaspoons of water and add some to the sauce while stirring.
- You might not need to add all the cornflour because it will thicken further as it cools.
- Leave open and simmer for 30 seconds to 1 minute, take off the heat.
- Serve with white rice, vegetable couscous, yellow rice, twice cooked potato etc.
Notes
- Turmeric can be bitter. If you accidentally add too much and the sauce gets bitter, drizzle in a little honey.
- You can use curry powder in place of turmeric.
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