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
