The root is used fresh and dried, ground or whole. Turmeric, yellow ginger or saffron root, as it is called, is a key ingredient in many curries. Even used alone, it is very popular in the Indian and East African cuisines. Turmeric is often used with fish and seafood, chutneys, poultry and vegetable curries. The most characteristic feature for Turmeric is the way it stains food yellow.
Turmeric comes from South Asia and is now cultivated mostly in India.
Turmeric chicken with peaches and basmati rice
2 chicken breast fillets
1 cup sweet cream
1 can of peaches
1 tablespoon turmeric
1 glass of white wine, dry
1/2 cup of broth
1 1/2 glasses of basmati rice
1 tsp butter
2 3/4 glasses of water for the rice
Briefly sauté the basmati rice and butter in a saucepan. After the butter has melted, cook the rice to a vigorous boil, stir, cover and turn off the burner (leave the pot standing though).
Cut the chicken fillets in about 1/2 cm thick slices and fry vigorously with butter or olive oil in a nonstick pan until they are light golden brown (they do not have to be all the way well done, as they are still allowed to simmer in the sauce). Add the turmeric to the chicken and quickly roast (so that it gets even, direct heat).The peaches should be drained and cut slightly smaller. Add the peaches to the chicken and pour on the white wine. Then add the broth and pour in the sweet cream and season with salt and pepper. Let simmer approximately 10 minutes, stirring constantly. Season to taste and serve with the basmati rice.