Easy yellow chicken recipe

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Spiced turmeric chicken recipe


Serves 3-4


For the chicken:

  • 3 chicken breast, sliced open through the middle like a book and then chopped into 2cm pieces
  • 2 shallots, peeled and finely diced
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1/2 medium chilli, deseeded and finely chopped
  • 3 cloves garlic, peeled and diced
  • 3cm fresh ginger, peeled and finely chopped
  • 1 small handful of coriander, finely chopped
  • 1 teaspoon turmeric
  • 5 cardamom pods
  • 1 tablespoon rapeseed oil for the marinade
  • 1 tablespoon rapeseed oil for frying
  • Juice of 1/2 a lemon


For the sauce:

  • 1 onion, peeled and roughly chopped
  • 1 green pepper, deseeded, core removed and roughly chopped
  • 2cm garlic, peeled and roughly chopped
  • 1 tablespoon smooth peanut butter
  • 1 lemongrass stalk, ends and outer leaves removed, roughly chopped
  • Juice of 1 lemon
  • 1/2 teaspoon of fish sauce
  • 200ml (1/2 can) light coconut milk


You will need a pestle and mortar, non-metallic bowl for marinating and a frying pan. For the sauce you will need a Nutribullet or good blender.


Prep time: 10 minutes plus 30 minutes minimum marinating
Cooking time: 10 minutes
Total time: 20 minutes plus marinating time

Easy yellow chicken recipe

This seems to be one of my favourite go-to recipes this summer. It’s super easy and super tasty, with lots of layers of beautiful freshness. You may think that the list of ingredients sounds long, however most are store cupboard basics which is what makes it so easy. The ‘yellow’ simply lends itself to the colour. Turmeric has a mellow taste but a vibrant splash of colour so the children now call it yellow chicken!


Place the cumin, coriander and fennel seeds in a pestle and mortar and grind to a powder.

Move the ground spices to a non-metallic bowl which is large enough for the chicken to marinade in.

Add the sliced shallots, medium chilli, garlic, ginger, chopped coriander, turmeric, cardamom, rapeseed oil and lemon and stir.

Add the chopped chicken and stir again.

Cover and place in the fridge. Leave to marinade for 30 minutes – 4 hours or overnight.

30 minutes before cooking, remove the chicken from the fridge.

Heat the oil in a large pan over a high heat. Add the marinaded chicken and turn down to a medium to low heat.

Cook the chicken for 10 minutes, stirring from time to time. Check it is cooked by cutting a thick piece in half ensuring that the meat is hot and white inside (not flesh coloured.)

To make the sauce, place the ingredients together in a nutribullet or blender and blitz until smooth.

Place in a small sauce pan and heat over a medium heat until gently simmering. Cook for 10 minutes, stirring from time to time to stop the bottom from catching.

Serve with basmati rice or brown rice noodles and greens. This is heavenly served with the sauce, and I like to keep leftover sauce for another night where I simply sautΓ© off more vegetables and add more sauce!



You can serve these on skewers as a canape or kids food as I have done in the photo. Simply cook as above and once cooked, feed the chicken on to the skewers or toothpicks, or simply serve heaped on top of rice or noodles.”

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