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+ servings
turmeric chicken thighs in a light grey skillet.
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5 from 11 votes

Creamy Turmeric Chicken Thighs

These turmeric chicken thighs are cooked in the best fragrant creamy sauce, made with tasty spices and kale. Perfect for a family dinner!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner, Main Dish
Cuisine: American, British
Diet: Gluten Free
Servings: 2 servings
Calories: 820kcal
Author: Claire

Equipment

Ingredients

For the chicken thighs

For the turmeric sauce

  • ½ onion or shallot, diced
  • 2 garlic cloves minced or finely diced
  • ½ teaspoon turmeric
  • 2 tablespoon fresh ginger grated, adjust amount to taste
  • ½ cup chicken stock
  • ½ cup heavy cream
  • 1 cup kale optional, stems removed, diced

Instructions

  • Combine turmeric, ground ginger, salt and black pepper in a bowl (the spices for the chicken thighs in the ingredients list). Add the chicken thighs and rub the spices all over to coat.
  • Drizzle olive oil in your skillet and heat on low-medium. Use tongs to place the chicken thighs and cook for 4-5 minutes each side, or until they are mostly cooked through (cook time will vary slightly according to their size). Set aside on a plate.
  • If the skillet looks dry add a touch more oil. Tip in the shallot or onion and cook for 4-5 minutes, until softened. Add the garlic, turmeric and fresh ginger for the sauce and cook for a further 1-2 minutes, stirring to combine.
  • Pour in the chicken stock and bring to a simmer. Reduce the heat slightly and pour in the heavy cream and add the shredded kale. Stir, then use tongs to place the chicken thighs back in the skillet. Spoon the sauce onto the chicken.
  • Cook for 4-5 minutes until the sauce has reduced and thickened, and the chicken thighs register at 165F / 75C at their deepest part. If the thighs are larger in size they may need a few more minutes. Season with salt and black pepper to taste.

Notes

  • If you are using bone-in chicken thighs they will need a longer cook time, so adjust accordingly.
  • Trim any excess fat from the chicken thighs if required.
  • Adjust the amount of spice to taste preference.
  • Bring the sauce to a light bubble rather than a hard boil. Then allow it to reduce and thicken with the chicken thighs in the skillet.
  • Heavy cream is similar to double cream for my UK readers.
  • For a dairy-free recipe, swap out the cream for coconut milk.
  • Always check the internal temperature of the chicken for a reading of 165F at the deepest point of the thighs.
 
Swiss Interest Group Histamine Intolerance
All ingredients score 0 on the SIGHI list, with the exception of:
  • kale isn't rated.
  • ginger and garlic, which score 1.
  • black pepper, which scores 2.
  • chicken stock will depend upon ingredients used.

Nutrition

Calories: 820kcal | Carbohydrates: 12g | Protein: 42g | Fat: 67g | Saturated Fat: 25g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 291mg | Sodium: 297mg | Potassium: 815mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4400IU | Vitamin C: 35mg | Calcium: 161mg | Iron: 3mg