RecipePrep15 minsCook30 minsServes4DifficultyEasy
Ingredients
- 2 tsp Sun & Spice Golden Turmeric
- 1 tsp Sun & Spice Bold Black Pepper
- 600g chicken thighs, cut into chunks
- 400ml coconut milk
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp coconut oil
- 1 tsp salt
- Fresh coriander, to garnish
Products Used
Method
- Heat the coconut oil in a large pan over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent.
- Stir in the garlic and ginger, cooking for another minute until fragrant. Add the Golden Turmeric and Bold Black Pepper, stirring to coat the onions evenly.
- Add the chicken pieces to the pan and sear on all sides for 3-4 minutes until lightly browned.
- Pour in the coconut milk and bring to a gentle simmer. Season with salt and stir well.
- Cover the pan and cook on low heat for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
- Taste and adjust seasoning. Garnish with fresh coriander before serving.
Tips
- Turmeric is best absorbed by the body when paired with black pepper, which contains piperine. This recipe combines both for maximum benefit.
- For a deeper colour, toast the turmeric in the dry pan for 30 seconds before adding the oil.
- This curry tastes even better the next day as the flavours develop overnight in the fridge.
Serving Suggestions
Serve over steamed basmati rice or with warm naan bread. A side of cooling cucumber raita balances the warmth of the spices. For a low-carb option, pair with cauliflower rice.
