Creamy Turmeric Chicken

This creamy turmeric chicken isn’t just a hug in a bowl – it’s bursting with anti-inflammatory benefits too. We’re talking golden sauce, juicy chicken, and that dreamy mustard-honey combo.

Turmeric contains an active compound called curcumin, which has powerful anti-inflammatory and antioxidant benefits. It reduces inflammation, boosts brain health, aids digestion and may even fight cancer. But don’t just think you have to drink golden lattes all day long to benefit – this creamy turmeric chicken makes getting your daily dose easy and delicious.

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Golden, comforting, and packed with anti-inflammatory goodness, this creamy turmeric chicken is the perfect way to nourish your body without sacrificing flavor.

Servings 4 portions

Cook Time 45 minutes mins

Total Time 45 minutes mins

Equipment

• Frying Pan 24cm
• Silicone Spatula
• Skillet
• Measuring cups and spoons
• Mixing Glass Bowl
• Meat Thermometer

Ingredients

• 3 teaspoons ground turmeric
• 4 large chicken breasts boneless and skinless (about 2 lbs / 900g)
• 2 tablespoons all-purpose flour 15g
• 4 tablespoons olive oil 60ml
• 2 teaspoons salt
• 1 onion finely diced
• 2 cups heavy cream 480ml
• 6 tablespoons Dijon mustard 90g
• 2 tablespoons honey 30ml
• 4 sprigs of fresh thyme
• 2 teaspoons cracked black pepper

Instructions

• Preheat the oven to 375ºF / 190ºC.
• Mix together the flour, one and a half teaspoons of the turmeric, and one teaspoon of salt in a bowl, then sprinkle over both sides of the chicken.
  
• Heat two tablespoons of olive oil in a skillet and cook the chicken over a medium heat until golden brown on both sides. The chicken will not be fully cooked at this stage and will finish cooking in the oven.
  
• Remove the chicken from the skillet and set aside.
  
• Add another two tablespoons of olive oil to the skillet and cook the onion until softened.
  
• Add in the cream, mustard, honey, pepper, thyme, and remaining salt and turmeric. Bring to a simmer, then add the chicken back into the skillet with the sauce.
  
• Place in the oven for around 20–25 minutes until the sauce has thickened and the chicken is cooked through. (160ºF / 71ºC internal temperature with a thermometer).
  
• Once cooked, remove the thyme sprigs.
• Serve with white rice.
  

Course: Main Course

Cuisine: American

Keyword: Comfort Food, Dinner

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