Chicken braised in turmeric and coconut milk

This is a gloriously simple one-pan dish that can easily be scaled up to serve more people – just add a couple more chicken thighs to serve 3, or double the recipe to serve 4.

turmeric chicken
Maja Smend


1 tbsp sunflower oil
4 skin-on, bone-in chicken thighs
1 onion, peeled and thickly sliced into rings
25g fresh root ginger, peeled and cut into matchsticks
1 tsp ground turmeric
400g can coconut milk
2 tbsp fish sauce
200g tenderstem broccoli, ends trimmed
1 red chilli, sliced
steamed rice, to serve

  1. Heat the oil in a large frying or sauté pan over a medium-high heat. Season the chicken thighs with salt and black pepper then fry, skin side down, for 6-8 minutes or until the skin is crisp and golden. Turn flesh-side down and fry for another 2 minutes. Remove from the pan and on to a plate.
  2. Add the onion and ginger to the pan, lower the heat to medium and fry gently for 8-10 minutes until softened and starting to turn golden. Add the turmeric and fry for another 2 minutes, then add the coconut milk and stir to combine. Return the chicken to the pan, skin-side up, and simmer for 25 minutes.
  3. Add the fish sauce and simmer for another 20 minutes.
  4. Halve any thicker stems of broccoli lengthways, then cut into 4cm pieces. Nestle them in the sauce and simmer for a final 3-4 minutes until the broccoli is just tender.
  5. Taste the sauce and add a splash more fish sauce (or even a squeeze of lime juice or a pinch of sugar) to taste, then leave to stand off the heat for a couple of minutes. Scatter with the sliced chilli and serve with steamed rice.

TIP Take your time to brown the chicken skin – you want it crisp and evenly golden. You may need to adjust the heat and move the thighs around to get it right.

Recipes: Eleanor Maidment. Food styling: Sunil Vijayakar. Styling: Lydia Mcpherson