Lemon and Turmeric Chicken recipe
ingredients
4 chicken breasts, skinned
rind and juice of 1 1/2 lemons
1 onion, skinned and chopped
1/2 level tsp (2.5 ml) dried thyme
1 chicken stock cube, dissolved in 750 ml (1/4 pint) boiling water
1 1/4 cup (1/2 pint) 300 ml milk
3/8 cup (40 g) plain flour, sieved
1 level tsp (5 ml) turmeric, or to taste
lemon slices and fresh parsley to garnish
rind and juice of 1 1/2 lemons
1 onion, skinned and chopped
1/2 level tsp (2.5 ml) dried thyme
1 chicken stock cube, dissolved in 750 ml (1/4 pint) boiling water
1 1/4 cup (1/2 pint) 300 ml milk
3/8 cup (40 g) plain flour, sieved
1 level tsp (5 ml) turmeric, or to taste
lemon slices and fresh parsley to garnish
method
1. Place the chicken breasts in a roasting tin. Sprinkle with a few curls of lemon peel, onion and thyme. Add lemon juice to stock and pour round chicken. Cover with foil and bake in the oven at 190°C (375f) mark 5, for about 45 minutes until tender.
2. Keep chicken warm. Strain stock into measuring jug and add milk. Blend the flour and turmeric with a little of the milk and stock mixture; gradually add all the liquid.
3. Whisk continuously over a low heat until sauce thickens. Season to taste.
4. Place the chicken on a warmed serving dish, pour over sauce. Garnish with lemon slices and parsley. Serve with rice.
2. Keep chicken warm. Strain stock into measuring jug and add milk. Blend the flour and turmeric with a little of the milk and stock mixture; gradually add all the liquid.
3. Whisk continuously over a low heat until sauce thickens. Season to taste.
4. Place the chicken on a warmed serving dish, pour over sauce. Garnish with lemon slices and parsley. Serve with rice.
serving amount
serves 4
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more information
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