Chicken, 7 amazing ways: Chicken braised in turmeric and coconut milk
This is a gloriously simple one-pan dish that can easily be scaled up to serve more people – just add a couple more chicken thighs to serve 3, or double the recipe to serve 4.
PREPARE 20 minutes
COOK 1 hour 15 minutes
1 tbsp sunflower oil
4 skin-on, bone-in
1 onion, peeled and thickly sliced into rings
25g fresh root ginger, peeled and cut into matchsticks
1 tsp ground turmeric
400g can coconut milk
2 tbsp fish sauce
200g tenderstem broccoli, ends trimmed
1 red chilli, sliced steamed rice, to serve
- Heat the oil in a large frying or sauté pan over a medium-high heat. Season the chicken thighs with salt and black pepper then fry, skin side down, for 6-8 minutes or until the skin is crisp and golden. Turn flesh-side down and fry for another 2 minutes. Remove from the pan and on to a plate.
- Add the onion and ginger to the pan, lower the heat to medium and fry gently for 8-10 minutes until softened and starting to turn golden. Add the turmeric and fry for another 2 minutes, then add the coconut milk and stir to combine. Return the chicken to the pan, skin-side up, and simmer for 25 minutes.
- Add the fish sauce and simmer for another 20 minutes.
- Halve any thicker stems of broccoli lengthways, then cut into 4cm pieces. Nestle them in the sauce and simmer for a final 3-4 minutes until the broccoli is just tender.
- Taste the sauce and add a splash more fish sauce (or even a squeeze of lime juice or a pinch of sugar) to taste, then leave to stand off the heat for a couple of minutes. Scatter with the sliced chilli and serve with steamed rice.
TIP Take your time to brown the chicken skin – you want it crisp and evenly golden. You may need to adjust the heat and move the thighs around to get it right.