Golden Turmeric Chicken Curry , Easy Sri Lankan-Style Recipe

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.