Coconut Turmeric Chicken

Coconut Turmeric Chicken

My love for Coconut Turmeric Chicken is definitely real! I am constantly experimenting with Fiji Joe Turmeric to cook up the best recipes and concoctions and I’m glad I have mastered this one. The rich color of the turmeric emphasizes the dish, not only adding to the aesthetic value of the meal but adding health benefits as well, a huge bonus. Turmeric is an incredibly unique ingredient to acquire for your kitchen cabinet and I recommend having this wonder ingredient stocked at home.

As you know, turmeric is an awesome anti-inflammatory with loads of health benefits! The addition of coconut milk compliments the lemon juice, turmeric paste, spices, and chicken. I reckon the coconut milk really ties the whole meal together! This meal is a great mouthwatering, easy meal to cook to impress your family or friends!

Yields: 4 servings
Preparation: 65 minutes
Cook time: 25 minutes
Total time: 1 hour, 30 minutes
Category: Meal
Cuisine: Asian
Diet: Keto, Paleo, Dairy-free

INGREDIENTS:
4 x chicken quarter (I’m using the thigh and drumstick), skin off
8 x cubes Fiji Joe Turmeric Frozen Golden Paste
1/3 cup olive oil total
4 tbsp lemon juice
1 tsp chilli flakes
salt and pepper to taste
2 cup coconut milk
2 tsp chopped cilantro

INSTRUCTIONS: 

🍗 Pat the chicken dry with a paper towel then with a sharp knife, make slits in the flesh of the chicken. Add in Fiji Joe Turmeric Golden paste, lemon juice, a bit of the olive oil, chili flakes, salt, and pepper & massage the chicken well. Allow for the ingredients to marinate together, keep covered, and refrigerate for at least an hour. The longer, the better… I’ve marinated this for 12 hours, and OMG, the flavors are out of this world! If you’ve got time, I highly recommend marinating the chicken overnight, letting the flavors absorb into the chicken properly.

🥘 On a medium-low pan, heat the rest of the olive oil and place the chicken in the center of the pan. Once the flavors have been sealed in, gently brown the chicken on either side on low heat. Low and slow is the idea here so be patient with it. I cover the pan with a lid to lock in that heat, and because we’re on a low heat setting, I don’t lift the lid so often. Trust your gut here and you’ll be fine! Slowly cook the chicken, occasionally flipping it over. 

🥥 When the chicken is semi-firm to the touch, or three-quarters of the way through the cooking period, now is your time to add the coconut milk to the pan. Make sure the heat is low. Turn the chicken over to make sure it’s coated with the coconut milk and begin basting until it’s cooked. Serve hot. Oh, by the way, if you’re a chili-lover and enjoy your spicy food, feel free to add some cayenne pepper and/or red chili flakes to your marinade.

🤤 This Asian-inspired chicken goes SO well with cauliflower rice, I swear by it! TRUST ME. If you’re not a fan of low carb life, brown spiced rice works well with this too. Enjoy!