Main meals
Poultry
Asian
Halal Friendly
Balanced
Low carbohydrate
Gluten-free friendly
Kosher Friendly
High protein
Kunyit (Turmeric) Chicken with Crispy Chickpeas

2

10 mins + 30 mins marinating

Malaysian-style ayam goreng kunyit, made the lighter way. Chicken pieces are marinated in turmeric, garlic, ginger and yoghurt, then roasted until golden and crispy alongside chickpeas and green beans. Lean chicken and chickpeas make it high in protein, and the chickpeas and beans add plenty of fibre.

Ingredients

Marinade

  • 30g 0% fat Greek yoghurt (or soya yoghurt for vegan or 1tbsp lemon juice for kosher)
  • 5 garlic cloves (around 25g)
  • 5g fresh ginger
  • 1 small tomato (around 40g)
  • 1 tsp rice vinegar
  • 1 tsp ground turmeric
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp salt
  • 1 tsp rapeseed oil

Tray

  • 2 chicken legs (around 600g total), skin removed and cut into thigh and drumstick pieces, or 4 skinless boneless chicken thighs (around 350g) (use halal chicken for halal)
  • 1 x 400g tin chickpeas, drained, rinsed and patted dry
  • 200g green beans, trimmed (fresh or frozen)
  • 1 tsp rapeseed oil
  • Pinch of ground turmeric

Salad

  • ½ cucumber (around 100g), sliced
  • 1 tomato (around 100g), sliced
  • Squeeze of lime

‍

Needed kitchenware

A blender or mini chopper (or a pestle and mortar), and a large baking tray.

Instructions

1.

Blend all the marinade ingredients into a smooth paste.

2.

Cut 2–3 slashes into each chicken piece, coat well in the paste and leave to marinate for at least 30 minutes. You can also cover it and marinate in the fridge overnight.

3.

Heat the oven to 220c (200c fan).

4.

Arrange the chicken on the lined baking tray and roast for 20 minutes.

5.

Toss the chickpeas and green beans with the oil and turmeric, then add them to the tray around the chicken.

6.

Roast until the chicken is golden and cooked through with no pink meat, the juices run clear and the chickpeas are crisp (15–20 minutes).

7.

Toss the cucumber and tomato with the lime juice and serve alongside.

8.

Air fryer: Cook the chicken at 200c (18–22 minutes), turning halfway. Add the chickpeas and beans for the last 10 minutes.

9.

10.

11.

12.

Storage information

Leave to cool, then cover and refrigerate for up to 2 days. Reheat until piping hot all the way through. Freeze the chicken for up to 3 months; defrost overnight in the fridge and reheat until piping hot.

Tip

Extra crispy: Sprinkle 1 tbsp cornflour over the chicken after marinating. Bigger appetites: Serve with a portion of brown rice.

Cost-saving tips

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One-pan
Freezer-friendly
Family-friendly
Beginner
Budget-friendly

Abbi

Head Chef

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