Thai Turmeric Chicken Recipe

Chicken thighs: Boneless, skinless pieces of chicken that are tender and flavorful.

Turmeric powder: A bright yellow spice that adds earthy flavor and color to the dish.

Garlic: Minced cloves that provide a pungent, aromatic base.

Fish sauce: A salty, umami-rich condiment made from fermented fish.

Soy sauce: A savory sauce made from fermented soybeans, adding depth of flavor.

Lime juice: Freshly squeezed juice that adds a tangy brightness.

Sugar: Adds a touch of sweetness to balance the flavors.

Vegetable oil: Used for cooking the chicken, providing a neutral flavor.

When marinating the chicken thighs, make sure to massage the marinade into the meat thoroughly. This helps the turmeric powder, minced garlic, fish sauce, soy sauce, lime juice, and sugar penetrate deeper, ensuring that the flavors are well absorbed. Additionally, allowing the chicken to marinate for longer than 15 minutes, if time permits, will enhance the overall taste and tenderness.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will work well in this recipe, though they may be slightly less juicy.

• turmeric powder - Substitute with curry powder: Curry powder contains turmeric along with other spices, providing a similar flavor profile.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of minced garlic, though it will lack the fresh, pungent aroma.

• fish sauce - Substitute with soy sauce: Soy sauce can mimic the umami flavor of fish sauce, though it will not have the same depth of flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar taste.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice can provide a similar acidity and freshness to the dish.

• sugar - Substitute with honey: Honey can add sweetness and a slight floral note to the recipe.

• vegetable oil - Substitute with olive oil: Olive oil can be used as a healthier alternative, though it may impart a slightly different flavor.

• Allow the chicken thighs to cool completely at room temperature before storing. This prevents condensation, which can make the chicken soggy.
• Place the cooled chicken in an airtight container or wrap it tightly with plastic wrap or aluminum foil. This helps retain moisture and flavor.
• Store the container in the refrigerator if you plan to consume the Thai Turmeric Chicken within 3-4 days. Ensure the refrigerator is set to 40°F (4°C) or below to keep the chicken fresh.
• For longer storage, place the wrapped chicken in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• Freeze the chicken for up to 3 months. Ensure your freezer is set to 0°F (-18°C) or lower for optimal preservation.
• When ready to eat, thaw the chicken in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the chicken in a skillet over medium heat until it is warmed through. Alternatively, you can use a microwave, but be sure to cover the chicken to retain moisture.
• Serve the reheated Thai Turmeric Chicken with freshly steamed rice or your choice of side to enjoy a meal that tastes just as delicious as the day it was made.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Thai turmeric chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 15-20 minutes or until the chicken is warmed through.
  5. For a crispier texture, remove the foil during the last 5 minutes of reheating.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of vegetable oil.
  2. Place the leftover chicken in the skillet.
  3. Cover the skillet with a lid to keep the moisture in.
  4. Reheat for about 5-7 minutes on each side, or until the chicken is thoroughly heated.

• Microwave Method:

  1. Place the leftover chicken on a microwave-safe plate.
  2. Cover the chicken with a microwave-safe lid or plastic wrap to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. If needed, continue to heat in 30-second intervals until the chicken is hot.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover Thai turmeric chicken in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to make sure the chicken is heated through and has a crispy exterior.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover chicken in the steamer basket.
  3. Cover and steam for about 5-10 minutes, or until the chicken is heated through.
  4. This method helps retain the moisture and tenderness of the chicken.

• Mixing bowl: A large bowl used to combine and marinate the chicken with the turmeric, garlic, fish sauce, soy sauce, lime juice, and sugar.

• Skillet: A flat-bottomed pan used to cook the marinated chicken thighs over medium heat.

• Measuring spoons: Used to measure out the turmeric powder, fish sauce, soy sauce, lime juice, and sugar accurately.

• Tongs: Handy for turning the chicken thighs while they cook in the skillet to ensure even cooking.

• Knife: Used to mince the garlic cloves finely.

• Cutting board: A surface to safely mince the garlic cloves.

• Spatula: Useful for stirring the marinade ingredients together in the mixing bowl.

• Plate: To serve the cooked chicken thighs once they are done.

• Paper towels: To pat the chicken thighs dry before marinating, ensuring better absorption of the marinade.

Marinate in advance: Prepare the marinade the night before and let the chicken sit in the fridge. This will save time and enhance the flavors.

Use a food processor: Mince the garlic quickly by using a food processor instead of chopping by hand.

Preheat the skillet: Heat the vegetable oil in the skillet while the chicken is marinating to save time.

Batch cook: Double the recipe and cook extra chicken thighs to use in other meals throughout the week.

Serve with quick sides: Pair the dish with instant rice or pre-washed salad greens to save time on preparation.