Serves 4
45 min
Turmeric Chicken Curry
Recipe GLPR7c71461aa137cd
A vibrant Indian curry featuring tender chicken drumsticks infused with fresh turmeric, ginger, and aromatic five-spice. This golden, aromatic dish comes together quickly with a fragrant paste of fresh aromatics tempered in oil, delivering authentic flavor with minimal ingredients.
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Ingredients
2½ oz One 3-inch piece fresh ginger, peeled and coarsely chopped
2 medium garlic cloves, peeled
¾ oz One 3½-inch piece fresh turmeric, peeled and coarsely chopped
3–4 Thai green chiles, stemmed
2 Tbsp. canola oil
2 tsp. Indian five-spice blend (panch phoron)
8 large chicken drumsticks, skin removed
1 Tbsp. fresh lime juice
Kosher salt to taste
Directions
Combine the ginger, garlic, fresh turmeric, and Thai green chiles in a food processor or blender. Pulse until a coarse paste forms, adding a splash of water if needed to aid blending.
Heat canola oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Once shimmering, add the five-spice blend and toast for about 30 seconds until fragrant.
Add the turmeric-ginger paste to the hot oil and stir constantly for 2–3 minutes, cooking until the raw edge is tamed and the mixture becomes deeply aromatic.
Place the skinless chicken drumsticks into the skillet, turning to coat each piece with the paste. Season generously with kosher salt.
Reduce heat to medium, cover the skillet partially, and simmer for 25–30 minutes, stirring occasionally and turning the chicken halfway through. The chicken is done when the internal temperature reaches 165°F at the thickest part of the thigh.
Remove from heat and stir in the fresh lime juice. Taste and adjust seasoning with additional salt as needed.
Serve the curry with steamed basmati rice or warm roti, spooning the golden sauce over the chicken.
