Sauté of Chicken with Lemon and Turmeric Sauce


Preparation info

  • Difficulty


  • Serves


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About


  • 1 corn-fed chicken, jointed into 4 portions
  • groundnut oil
  • 2 onions, finely diced
  • 4 cloves of garlic, crushed
  • 4 heaped tbsp ground turmeric
  • tsp ground cumin
  • tsp ground coriander
  • 600 ml/1 pint fresh lemon juice
  • 6 tomatoes, finely chopped
  • 2 cups cooked chickpeas
  • a handful of finely chopped fresh coriander
  • sea salt and black pepper
  • yoghurt mixed with chopped fresh mint, to serve


Fry the chicken pieces in groundnut oil until they are crisp and golden, then stir in the onions and garlic and continue cooking until they begin to colour. Season with salt and pepper. Now stir in the turmeric, cumin and coriander and make sure the chicken pieces are well coated with the spices. If this concoction is very dry, add a little more oil, as you must gently cook the spices for another 5 minutes, stirring all the time, without burning. Now add the lemon juice and stir it in well. It should just cover the chicken; if it doesn’t, add a little water to compensate. Stir in the chopped tomatoes and simmer gently for about an hour, until you have a smooth sauce coating the chicken pieces. Add the cooked chickpeas and chopped coriander and warm through. The flavours of the lemon and turmeric will be softened delightfully by the addition of a dollop of mint-flavoured yoghurt just before serving.