Recipe: Turmeric Chicken Cutlets

Turmeric is one of my most favourite spices and I consume it every day.  Be careful when marinating these as turmeric will stain your hands and possibly your kitchen bench.  Its worth it though as these are delicious.


  • 1kg free range chicken cutlets
  • 3 tbsp ground turmeric
  • 2 tbsp ground coriander
  • 2 tbsp ground cumin
  • 1 tsp chilli powder, or to taste
  • 1 tsp sea salt
  • 4 tbsp Tamari or soy sauce
  • 3 garlic cloves, finely chopped
  • 3cm piece of ginger, peeled and finely grated
  • Mixed  vegetables for roasting like beetroot, cauliflower and pumpkin


  • Mix all marinade ingredients together in a bowl and then add chicken cutlets.  Massage marinade all over cutlets and leave for 2-3 hours or overnight.
  • Place half a cup of water in the bottom of a casserole dish.  Place cutlets into dish, add chat potatoes in between, place lid on casserole dish and bake for 30 minutes at 180c.
  • Cook other vegetables on top shelf of oven whilst cutlets are cooking.
  • Remove lid and cook for a further 15 minutes to get nice crispy skin.
  • Serve cutlets with roasted vegetables and steamed greens.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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