Fried Chicken with Turmeric and Carrots
A tasty, hearty dish that looks a little different on the table. What makes this chicken special is that the natural pigments in turmeric, curry, and carrots give it a lovely orange-gold color along with a pleasant warmth and touch of sweetness.
Cooking method
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Step 1:
Start with a small chicken.
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Step 2:
Cut the chicken into pieces. I'm not a fan of chicken skin (it has to be cleaned of feather quills and it's very fatty), so I pull off as much of it as I can.
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Step 3:
Prep the vegetables and seasonings. Cut the carrots into thick matchsticks, dice the onion, and slice the garlic.
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Step 4:
Pour a little vegetable oil into a hot skillet, add the chicken, and brown each piece on both sides. Sprinkle with crushed red pepper, then add the chopped carrots.
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Step 5:
After a couple of minutes, add the onion and sliced garlic.
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Step 6:
Add the rest of the seasonings — a little black pepper, turmeric, and curry powder with lemongrass — and salt to taste. Fry for another minute or two.
- Chicken is tasty and nutritious, which is why it shows up so often in everyday meals for kids and adults alike, and even in lighter, diet-friendly cooking. It all comes down to which chicken you use and how you cook it. Chilled chicken is best. Don't go for the biggest bird — a medium-sized one is the way to go, since oversized carcasses can be the result of antibiotics. For this recipe I use a small chicken, cut it into pieces, and fry them in a hot skillet; the cooking time depends on how big the pieces are. For the best flavor and aroma I use seasonings, including turmeric, carrots, and garlic. A lot of people love crispy chicken skin. I don't, so I try to remove it — it's fatty, and not great for kids or anyone watching their diet. But you can leave it on if you like; you don't always have to eat only what's good for you, and sometimes it's nice to bend the rules. Adjust the spices to your taste, but I'd definitely use the turmeric — it's good for you and gives the dish an appealing color. For a side, use any grain, pasta, or, like I do, boiled potatoes and vegetables.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Turmeric - 325 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Pepper - 26 kcal/100g
