Wednesday, May 07, 2014

Turmeric Spiced Chicken


This dish was me trying on something new.  I was inspired by Phong Hong's Chicken Garam Kunyit and wanted to give it a try.  But knowing me, I didn't go and shop for the ingredients but just made use or substitute what I had at home, this dish came out looking nothing like the post that I was inspired with.  I think using the chicken breast in my part was a mistake as the meat didn't turn out juicy and tender.  For this dish, the skinless and boneless chicken thigh would be much preferred.  Oh well... Certainly learnt from my mistake.  I still want to thanks Phong Hong for the recipe though!  :-)



5 comments:

tigerfish said...

Oh the part of the chicken that I seldom cook or even buy! :O

Phong Hong said...

Oh, you tried it! I'm sorry it did not turn out as you expected. I recommend that you use chicken pieces with bone-in or if you want boneless, thighs and drumstick meat is better. And thanks for the mention!

Juliana said...

Yes, chicken breast can be very dry...I too do not care much for chicken breast, but it is my husband favorite part...this works for me :D
I like the turmeric color...hope you are enjoying your week Ching.

noobcook said...

I prefer chicken thigh too! my favourite cut.

WokandSpoon said...

I think your dish still looks nice!
I don't eat chicken but when I buy for my family, it tends to be thighs. They always complain if I buy breast as they say it's dry! :-)