These turmeric chicken thighs are cooked in a fragrant creamy sauce with tasty spices and kale. Perfect for a flavorful family dinner!

4 chicken thighs (boneless, skinless)

1 tablespoon olive oil

½ teaspoon turmeric

½ teaspoon ground ginger

¼ teaspoon cardamom

Pinch of salt

Pinch of black pepper

½ onion or shallot, diced

2 garlic cloves, minced or finely diced

2 tablespoon fresh ginger, grated

½ cup chicken stock

½ cup heavy cream

1 cup kale (optional, stems removed, diced)

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Combine turmeric, ground ginger, cardamom, salt, and black pepper in a bowl. Add the chicken thighs and rub the spices all over to coat.
Drizzle olive oil in your skillet and heat on low-medium. Use tongs to place the chicken thighs and cook for 4-5 minutes on each side, or until they are mostly cooked through. Set aside on a plate.
If the skillet looks dry, add more oil. Add the shallot or onion and cook for 4-5 minutes until softened. Add the garlic, turmeric, and fresh ginger for the sauce and cook for another 1-2 minutes, stirring well.
Pour in the chicken stock and bring to a simmer. Reduce the heat slightly and add the heavy cream and the shredded kale. Stir, then use tongs to return the chicken thighs to the skillet.
Spoon the sauce over the chicken and cook for 4-5 minutes until the sauce has reduced and thickened, and the chicken registers at 165F / 75C at their deepest part.
Season with salt and black pepper to taste, then serve.

If using bone-in chicken thighs, adjust the cooking time accordingly.

Trim any excess fat from the chicken thighs if needed.

Adjust the amount of spices according to your taste preference.

Bring the sauce to a light bubble rather than a hard boil to allow it to reduce and thicken properly.

For a dairy-free version, replace heavy cream with coconut milk.

Always check the internal temperature of the chicken to ensure it reaches 165F at the deepest part.