Reviewed: Jul. 30, 2009

I embraced the yellow-stained fingers when I made this! It finally wore off. Fresh turmeric is bizarre, a creepy looking brown tuber that is bright orange when you peel it. The chicken with this rub on it was flavorful, almost citrusy, a pretty subtle flavor to me, but I really liked it.

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Reviewer:

cheesemite

Cooking Level: Intermediate

Home Town: Coldwater, Michigan, USA

Reviewed: Jul. 30, 2009

This is a winner. The flavor is deep, and well-spiced, but not overpowering. The chicken was juicy and the texture of the rub was really great. I have never had anything made with fresh turmeric before. I will surely make this recipe in the future.

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Reviewer:

SeattleFarmersMarketGirl

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Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Seattle, Washington, USA

Reviewed: Mar. 3, 2009

Ok...I Really wanted this recipe to work because it had some great reviews and I had just found fresh lemongrass and turmeric tubers at the market. Sorry to say it just Didn't work for me. The turmeric was way too overpowering and I ended up with too much "paste" although I used a 5 lb chicken and the recipe calls for a 2-3 lb one? After cooking I ended up wiping off what I could of the turmeric and the chicken was still edible but only so-so in flavor. I looked online at other versions to see what I might have done wrong and I think the measures on this recipe are just off. Other similiar recipes call for two, 2 inch pieces of turmeric, it took far more than that for me to get 5T chopped. I don't think I'll be trying this again even with the modification to the turmeric amount. Sorry!!

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Reviewer:

VirginiaJ

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Mar. 14, 2007

Holy cow! This was good! I pounded the garlic, salt and pepper in the mortar and pestle, then mixed it with dry turmeric (5 tsp) and about 3 tbsp of lemongrass paste in a separate bowl (no staining). I used two 1 1/2 lb. cornish hens, butterflied, marinated overnight in a ziploc bag, and grilled them for 15 minutes skin-side down, then 10 minutes on the other side. Hubby says it's a keeper!

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Reviewer:

librarylady

Cooking Level: Expert

Home Town: Alexandria, Virginia, USA

Reviewed: Feb. 26, 2007

I've used this recipe several times now with some slight variations with what I had on hand. I used ground lemon grass in a tube, and I used 2 TBSP of dried ground tumeric. I put all the marinade ingredients in a ziploc bag and used a mallet to crush it all together. I then scooped the paste out and rubbed it all over the chicken, put the chicken back in the bag and marinated for several hours. It is a DELICIOUS way to prepare chicken, and has become one of our favorites.

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Reviewer:

Mollycurls77

Cooking Level: Expert

Home Town: Bridgewater, Nova Scotia, Canada

Living In: Moncton, New Brunswick, Canada

Reviewed: Feb. 14, 2007

My lemon grass was way too tough to grind to a paste, so I prepared the rest of the marinade, rubbed it onto the chicken, then mixed in the lengths of lemon grass, stirring them in through the course of the day. As a result, the lemon flavor was barely noticeable which was a shame as I think it would have worked really well with the other flavors. I'll try this again when I get tender grindable lemon grass. Thanks.

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Sep. 4, 2006

WOW! Yummy. I did have to change a few things because of what I had in the house. I used lemon grass in a tube, and I used ground turmeric from the spice rack. I will say that using this much turmeric turns you hands yellow and will stain your clothes. I wil luse gloves next time. Thanks Add Lim

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