Turmeric Chicken

Recipe from Abraham Conlon, Adrienne Lo and Hugh Amano

Adapted by Florence Fabricant

Turmeric Chicken
Andrew Scrivani for The New York Times
Total Time
30 minutes, plus marinating
Rating
4(246)
Comments
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This chicken marinated in a deeply golden curry sauce with ginger and scallions is one of the essential components of arroz gordo, a dish from Macau. The marinade suits thighs with skin and bones, and does wonders for wings. Let them sizzle in the oven so the skin starts to crisp and brown, and you have an excellent accompaniment for drinks. They do not need any condiment, though a yogurt-based raita made with fresh mint would dress them nicely. —Florence Fabricant

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Ingredients

Yield:8 to 10 servings
  • 11-inch piece fresh ginger, sliced thin
  • 3scallions, cut in 1-inch pieces and smashed
  • ¾cup rice wine
  • 1teaspoon mild curry powder
  • 2teaspoons ground turmeric
  • 2teaspoons sherry vinegar
  • Salt
  • 2pounds chicken wings, separated at joints with tips discarded; or bone-in chicken thighs
  • 1½tablespoons cornstarch
  • Crushed red chile flakes, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

233 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 15 grams protein; 270 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place ginger, scallions, ½ cup rice wine, curry powder, turmeric, vinegar and salt to taste in a bowl. Mix. Place chicken wings in a heavy resealable plastic bag. Add sauce mixture, seal bag and refrigerate 8 hours.

  2. Step 2

    Heat oven to 400 degrees. Remove chicken from the bag, reserving as much sauce as possible. Spread chicken on a baking sheet and bake, turning once and basting with marinade, until chicken is cooked and lightly browned, about 30 minutes. Remove from oven and wrap loosely in foil to keep warm.

  3. Step 3

    Strain leftover marinade into a small saucepan, add remaining rice wine and simmer about 10 minutes. Mix cornstarch with 2 tablespoons cold water and whisk in. Season to taste with salt and chile flakes. Baste the chicken with thickened sauce and serve, or set sauce aside for basting when the chicken is reheated for the fat rice.

Ratings

4 out of 5
246 user ratings
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Comments

THE RITT

I always use Madras brand...best I've found

Cooking Zilla

This was quite delicious. Didn't have rice wine so I added 3/4 of sherry wine instead. Turned the drippings into a gravy/dipping sauce by adding cornstarch, butter, and salt to tasteTurned out perfect!

CGinSB

"The history of Madras curry powder is almost as long as the history of British colonial rule in India. While it is not as hot as some Indian spice blends, Madras curry is considerably hotter than other western-style curry powder blends. Madras curry powder is not an Indian spice blend while it does use Indian ingredients. It is a formulation of those ingredients that is designed to suit English tastes."

Jessica J

I loved these wings! Subtle spice but delicious both fresh out of the oven and a few days later as a snack. Only change would be to add a bit more salt while marinating. I wonder if the ginger and scallion flavor and resulting sauce would be better if blended and then used to marinate the wings?

Denis Boston

Good stuff. Cook the marinate first then strain to get more flavor.

Roy

There needs to be some oil in the marinade. The flavors don't blend and it really doesn't crisp up properly in the oven.

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Credits

Adapted from “The Adventures of Fat Rice” by Abraham Conlon, Adrienne Lo and Hugh Amano

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