Turmeric Chicken
Recipe type: chicken, one-pan meal
Cuisine: Indian, Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
This chicken is warming, healing, simple, and delicious... and it's made in one-pan!
  • 8 bone-in organic chicken thighs
  • sea salt and black pepper
  • 2 Tbs extra-virgin olive oil
  • 1 13.5 oz can full-fat coconut milk
  • ¼ cup liquid aminos
  • 1 Tbs turmeric
  • ⅓ cup white vinegar
  • 6 garlic cloves, smashed
  • 1 lge hot red pepper, sliced (or to taste)
  • 1 bay leaf
  • 15 grinds of black pepper
  1. Season the chicken with salt and pepper.
  2. Heat the oil in a large pan over medium-high heat. Add the chicken and brown on both sides. (Mine took about 10 minutes on each side.)
  3. In a small bowl, whisk the coconut milk, liquid aminos, turmeric, and vinegar.
  4. When the chicken is browned, pour the coconut milk mixture into the spaces between the chicken. (I prefer not to pour it directly on top of the chicken so that it stays crispier.)
  5. Add the garlic, pepper slices, and bay leaf to the sauce in between the chicken.
  6. Reduce the heat to low, cover the pan, and let simmer for about 35 minutes, or until the chicken is cooked through. Then, remove the cover and let the sauce boil a bit to thicken, about 5 minutes.
  7. Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/turmeric-chicken/