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Turmeric Chicken Cutlets

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.

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