2 tbspns MCT Oil
3 onions sliced
1 garlic clove, crushed
2 double chicken breasts – cut into large chunks (after removing all fat)
2 tbspns Ground turmeric
2 tbspns plain flour
2 cups chicken stock
juice of 2 lemons
2.5cm piece ginger, grated
4 chillies (sliced)
2 tbspns brown sugar
Heat MCT Oil in a large frying pan on high. Saute onion and garlic for 2-3 minutes, until tender.
Remove and set aside. Dust chicken in combined turmeric and flour. Cook in same pan for 4-
5 minutes until both sides are golden, adding a little more oil as required. Return onion mixture
to pan and pour over stock and lemon juice. Stir in ginger, chili and brown sugar. Season to
taste. Simmer, covered for 25-30 minutes, until chicken is tender. Serve with steamed beans
and rice.
3 onions sliced
1 garlic clove, crushed
2 double chicken breasts – cut into large chunks (after removing all fat)
2 tbspns Ground turmeric
2 tbspns plain flour
2 cups chicken stock
juice of 2 lemons
2.5cm piece ginger, grated
4 chillies (sliced)
2 tbspns brown sugar
Heat MCT Oil in a large frying pan on high. Saute onion and garlic for 2-3 minutes, until tender.
Remove and set aside. Dust chicken in combined turmeric and flour. Cook in same pan for 4-
5 minutes until both sides are golden, adding a little more oil as required. Return onion mixture
to pan and pour over stock and lemon juice. Stir in ginger, chili and brown sugar. Season to
taste. Simmer, covered for 25-30 minutes, until chicken is tender. Serve with steamed beans
and rice.
Little Leakers
Turmeric Chicken
