Turmeric & Soy Sauce Chicken (My Take on Ayam Masak Kicap)

Turmeric & Soy Sauce Chicken (My Take on Ayam Masak Kicap)

What you’ll need for 2 servings, to be accompanied with rice:-

• 300g (11 ounces) sliced chicken breasts
• 2 cloves of garlic, peeled & grated
• 1/2 inched sliced ginger, peeled & grated
• 1/2 tsp salt
• 1 tsp turmeric powder
• Cooking Oil
• 1 small brown onion, peeled & sliced
• 1 green capsicum (pepper), deseeded & sliced
• 2 tbsps kecap manis (see here to make your own)
• A small handful of fresh chopped coriander for garnish
• Sliced green chilli for garnish *optional*

Method:-

Combine chicken, garlic, ginger, turmeric powder and salt in a glass or ceramic bowl. Toss to combine. Refrigerate, covered, for 1 hour, if time permits.  Heat a non-stick frying pan over medium-high heat with some cooking oil. Brown the chicken, in batches, until cooked through and become golden brown (I did mine over two batches).  Set the chicken aside on a plate. Clean the pan if there are some burnt bits on the pan. Add a little cooking oil onto the same pan, saute the onion and capsicum until soften. I added 1 tablespoon of water to help with the cooking. Once the vegetables are soften, transfer the chicken slices back into the pan and mix to combine. Add kecap manis and mix to combine the chicken pieces and vegetables to be well-coated with the sauce. Taste the chicken. At this point, it will be a little sweet, so add more salt to taste. Finally, scatter some chopped coriander and green chilli just before plating.

To serve,  spoon rice into bowls. Top with chicken and, pan juices. Serve immediately.