The turmeric and lemongrass are both culinary spice and medicinal herb. The turmeric comes from the Curcuma longa plant which grows in India and other Southeast Asian countries. The dried root of the Curcuma longa plant is ground into the yellow turmeric powder. The active ingredient in turmeric called curcumin is often used to color foods as well as provide health benefits. The lemongrass is generally cultivated for its scent. However, It does provide some health benefits too.
The combination of the use of turmeric and lemongrass in cooking greatly enhance the aroma of our food besides providing health benefits. Due to this, I usually marinate my meats with one or both these spices/herbs before roasting or baking them. I also use them to cook the various types of curry.
Ingredients:
- Half a chicken
- 2 tbsp turmeric powder
- 8 stalks of lemongrass (white part only)
- cut 5 stalks finely, blend with some cooking oil
- cut the remaining 3 stalks diagonally about 1 inch in length
- 1 tsp black pepper powder
- 1 tsp salt
- 2 tbsp cooking oil
Method:
- Wash and pat dry the chicken with kitchen towel. Put the chicken into a mixing bowl.
- Mix the turmeric powder, blended lemongrass, black pepper powder, salt and cooking oil to form a paste.
- Rub the paste on the chicken completely.
- Cover the bowl with a cling wrap.
- Keep the bowl in the fridge overnight.
- Take the chicken out from the fridge half an hour before roasting or baking.
- Spread some of the cut lemongrass on the chicken before roasting or baking.
- Roast the chicken at 200 degree Centigrade for 30 minutes (turn it half way unless you use the rotisserie function of your oven or the roll function of your air fryer) or bake at 180 degree Centigrade for 20 minutes.
- Remove the chicken from the oven when done.
- Chop it into smaller pieces and decorate with the remaining cut lemongrass before serving.