Malaysian Style Braised Chicken With Turmeric


After one week in Bangkok, I am now preparing to go back to Penang for a couple of weeks. I need a speedy and effortless recipe to feed myself while dragging myself to complete the uninteresting chores at home. Frankly, I am not ready to cook yet but I’ve been noshing out every day in Bangkok, no way I am going out to get food even though I have only 2 days in Vietnam. Confession: eating out in Bangkok is cheaper than Saigon, so gotta break the habit of eating out right now!

So this recipe, Malaysian style braised chicken with turmeric. My aunt’s delicious and humble recipe that I’ve learnt when staying with her. Ahh turmeric … superfood you say? When I was growing up at home, we were eating gojiberries, turmeric, ginger, red dates, green tea, bok choy, lemongrass and so on, it wasn’t even trendy back then. Up till now, we eat them moderately, not obsessing over it nor classifying them as superfoods as people do now.

So, I am utterly bowled over by that superfood term; all of sudden my mom’s kitchen has become a health food store that hippies and fitness freaks wanna be at. So fashionably foodward are we?


Anyways, this super delicious recipe is super easy to make that you would wanna have a bowl all to yourself.

Level: Easy

Chicken thighs, skinless with bones / chicken breast, cut into small pieces

1 teaspoon of turmeric powder

2 stalks of lemongrass, bottom half

Pandan / screwpine leaves

1 tablespoon of sesame oil

1 tablespoon of oyster sauce

½ teaspoon of brown sugar (optional)

A pinch of salt

A pinch of black pepper

Half cup of water

2 star anise

½ cinnamon stick

2 cloves

2 cloves of garlic, sliced

Vegetable oil

Marinade the chicken with turmeric powder, sesame oil and oyster sauce. In a pan with oil over a medium heat, stir in the garlic, cinnamon stick, cloves and star anise. Cook until fragrant, stir in the chicken with the sauce. Season with salt and pepper. Cook for 5 minutes. Add the lemongrass and pandan leaves. Add sugar. Add water. Simmer for another 25 minutes or until gravy is thickened. Texture should be semi gravy like.

Serve with rice.