Turmeric Coconut Chicken Curry

Tender chicken, creamy coconut milk and warming spices come together in this easy golden curry. Just Fresh Turmeric Juice adds earthy flavour and colour, while a splash of lime brightens the sauce. Serve with basmati rice for a comforting midweek dinner.

Ingredients

  • 500g boneless, skinless chicken thighs, cut into bite-sized pieces

  • 1 tbsp olive oil

  • 1 brown onion, finely diced

  • 3 garlic cloves, crushed

  • 1 tbsp fresh ginger, grated

  • 3 tbsp Just Fresh Turmeric Juice

  • 1 tsp ground coriander

  • ½ tsp chilli flakes, optional

  • 400ml coconut milk

  • 150ml chicken stock

  • 1 tbsp Just Fresh Lime Juice

  • Salt and black pepper, to taste

  • Fresh coriander, to serve

  • Steamed basmati rice, to serve

Method

  1. Heat the olive oil in a large frying pan over medium-high heat. Add the chicken, season with salt and pepper and cook for 4–5 minutes until lightly golden. Remove and set aside.

  2. Reduce the heat to medium. Add the onion and cook for 4–5 minutes until softened.

  3. Add the garlic, ginger, ground coriander and optional chilli flakes. Cook for another minute until fragrant.

  4. Stir through the Just Fresh Turmeric Juice, then pour in the coconut milk and chicken stock.

  5. Return the chicken to the pan. Bring to a gentle simmer and cook for 12–15 minutes, until the chicken is cooked through and the sauce has thickened slightly.

  6. Stir through the Just Fresh Lime Juice and adjust the seasoning.

  7. Serve over steamed basmati rice and finish with fresh coriander.

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