Turmeric Chicken Curry
Fresh ginger and garlic make up the base for this bright and satisfying Indian braised chicken curry recipe from chef Romy Gill.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Blender
- Food processor
- Spatula
- Skillet
- Measuring spoon
- Measuring cup
- Kitchen scale
- Cutting board
- Chef's knife
- Stove
- Wooden spoon
- Serving platter
- Kosher salt
Ingredients
- One 3-inch piece fresh ginger (2½ oz.), peeled and coarsely chopped
- 2 medium garlic cloves, peeled
- One 3½-inch piece fresh turmeric (¾ oz.), peeled and coarsely chopped
- 3–4 Thai green chiles, stemmed
- 2 Tbsp. canola oil
- 2 tsp. Indian five-spice blend (panch phoron)
- 1 Tbsp. fresh lime juice
- Kosher salt
- 8 large chicken drumsticks, skin removed (2¼ lb.)
- Steamed basmati rice or roti, for serving
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