Why You’ll Love This Recipe
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Ready in just 30 minutes with simple steps
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Bold, aromatic spices make it flavorful and unique
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One-pan cooking means easy cleanup
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Option to use coconut milk for a dairy-free version
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Chicken thighs stay tender and juicy every time
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Pairs perfectly with rice, quinoa, or flatbread for a full meal
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken thighs
Olive oil
Ground turmeric
Ground ginger
Cardamom
Salt
Black pepper
Onion or shallot, diced
Garlic, minced
Fresh ginger, grated
Chicken stock
Heavy cream (or coconut milk for dairy-free)
Fresh kale (optional)
Directions
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Mix turmeric, ginger, cardamom, salt, and pepper in a small bowl. Rub onto chicken thighs.
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Heat olive oil in a skillet over medium heat. Cook chicken for 4–5 minutes per side until golden. Remove and set aside.
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In the same skillet, sauté onion for 4–5 minutes. Add garlic, turmeric, and fresh ginger, stirring 1–2 minutes.
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Stir in chicken stock, then add cream or coconut milk. Mix in kale and cook until wilted.
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Return chicken to skillet, spooning sauce over it. Simmer 4–5 minutes until chicken reaches 165°F and sauce thickens.
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Serve hot with rice, couscous, or naan.
Servings and timing
This recipe serves 4.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
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Swap chicken thighs for chicken breasts or drumsticks.
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Use coconut milk for a dairy-free, slightly sweeter flavor.
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Add spinach instead of kale for a softer green.
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Stir in peas or roasted bell peppers for extra vegetables.
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Make it spicy with cayenne pepper or chili flakes.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave. If reheating, add a splash of broth or water to loosen the sauce. This dish can also be frozen for up to 2 months—thaw overnight before reheating.
FAQs
Can I make this dish dairy-free?
Yes, simply substitute coconut milk for the heavy cream.
What cut of chicken works best?
Boneless, skinless thighs are ideal, but chicken breasts or drumsticks can be used.
Can I prepare this ahead of time?
Yes, you can season and sear the chicken in advance. Finish cooking in the sauce just before serving.
Do I need fresh ginger?
Fresh ginger gives the best flavor, but ½ teaspoon ground ginger can be used if needed.
What can I serve with turmeric chicken thighs?
Rice, couscous, quinoa, or naan bread are perfect pairings.
Can I make this spicy?
Yes, add chili flakes, cayenne pepper, or fresh chili to taste.
How do I know the chicken is fully cooked?
Check with a meat thermometer—it should reach 165°F internally.
Can I add more vegetables?
Absolutely! Kale, spinach, peas, carrots, or bell peppers all work well.
How can I thicken the sauce more?
Simmer uncovered for a few extra minutes until reduced to your desired consistency.
Is turmeric healthy?
Yes, turmeric contains curcumin, which is linked to anti-inflammatory and digestive benefits.
Conclusion
Turmeric Chicken Thighs is a quick skillet recipe that’s bold, creamy, and comforting. With earthy turmeric, warm ginger, and fragrant cardamom, it brings global flavors to your dinner table with minimal effort. Whether you serve it with rice, couscous, or warm naan, this dish is sure to become a staple for both weeknights and special occasions.
Turmeric Chicken Thighs (Skillet Recipe)
- Total Time: 30 minutes
- Yield: undefined
Description
A one-pan, flavorful chicken dish featuring tender thighs cooked in a creamy turmeric, ginger, and cardamom sauce, optionally with kale. Ready in 30 minutes, perfect for weeknight dinners or casual entertaining.
Ingredients
Boneless, skinless chicken thighs
Olive oil
Ground turmeric
Ground ginger
Cardamom
Salt
Black pepper
Onion or shallot, diced
Garlic, minced
Fresh ginger, grated
Chicken stock
Heavy cream (or coconut milk for dairy-free)
Fresh kale (optional)
Instructions
- Mix turmeric, ground ginger, cardamom, salt, and black pepper in a small bowl. Rub onto chicken thighs.
- Heat olive oil in a skillet over medium heat. Cook chicken 4–5 minutes per side until golden. Remove and set aside.
- In the same skillet, sauté onion for 4–5 minutes. Add garlic, turmeric, and fresh ginger, cooking 1–2 minutes until fragrant.
- Stir in chicken stock, then add cream or coconut milk. Mix in kale (if using) and cook until wilted.
- Return chicken to skillet, spooning sauce over it. Simmer 4–5 minutes until chicken reaches 165°F and sauce thickens.
- Serve hot with rice, couscous, quinoa, or naan.
Notes
Substitute chicken breasts or drumsticks if desired.
Use coconut milk for a dairy-free version with a slightly sweeter flavor.
Swap kale for spinach for a softer green.
Add peas or roasted bell peppers for extra vegetables.
Increase spice with cayenne pepper or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet Cooking
- Cuisine: Global, Indian-Inspired
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 105mg
