Get ready to transform your ordinary dinner into an extraordinary culinary adventure with this tantalizing Turmeric Black Pepper Chicken recipe! Imagine tender, golden-brown chicken infused with vibrant spices that dance on your palate, creating a symphony of flavors that will transport you straight to the bustling streets of India. This isn't just another chicken dish – it's a magical blend of aromatic turmeric, bold black pepper, and creamy coconut milk that promises to elevate your home cooking from mundane to magnificent.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1.5 lbs chicken thighs, boneless
- 2 tbsp turmeric powder
- 1 tsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup coconut milk
- 1/4 cup cilantro, chopped
Instructions
- Prepare the chicken by patting the thighs dry with paper towels and trimming any excess fat.
- In a large mixing bowl, combine turmeric powder, black pepper, and salt. Coat the chicken thighs evenly with the spice mixture, ensuring each piece is thoroughly seasoned.
- Heat olive oil in a large skillet or cast-iron pan over medium-high heat until it shimmers and becomes hot.
- Carefully place the seasoned chicken thighs into the hot pan, skin-side down if applicable. Cook for 6-7 minutes until a golden-brown crust forms.
- Flip the chicken and cook the other side for another 6-7 minutes until fully sealed and developing a rich color.
- Remove chicken from the pan and set aside on a plate. In the same pan, add chopped onions and sauté until translucent and slightly golden.
- Add minced garlic and grated ginger to the onions. Sauté for an additional 1-2 minutes until fragrant.
- Pour coconut milk into the pan, stirring to incorporate the aromatics and scrape up any browned bits from the bottom of the pan.
- Return the chicken to the pan, nestling the pieces into the coconut milk sauce. Reduce heat to low, cover, and simmer for 15-20 minutes.
- Check that chicken is cooked through by ensuring internal temperature reaches 165°F (74°C).
- Garnish with freshly chopped cilantro before serving. Serve hot with rice or naan bread.
Tips
- Pat the chicken completely dry before seasoning to ensure a crispy, golden-brown exterior.
- Use fresh, high-quality turmeric powder for the most intense flavor and color.
- Allow the chicken to come to room temperature before cooking for more even heat distribution.
- Don't rush the sautéing process – letting the chicken develop a golden crust adds incredible depth of flavor.
- Use a meat thermometer to guarantee the chicken is perfectly cooked at 165°F (74°C).
- For extra richness, use full-fat coconut milk.
- Let the chicken rest in the sauce for a few minutes after cooking to absorb maximum flavor.
- Garnish with fresh cilantro just before serving to add a bright, fresh note to the dish.
Nutrition Facts
Calories: 400kcal
Carbohydrates: 10g
Protein: 30g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 150mg
