Chicken braised in turmeric and coconut milk - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Chicken braised in turmeric and coconut milk By You Magazine - March 7, 2021 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. Maja Smend SERVES 2 PREPARE 20 MINUTES COOK 1 HOUR 15 MINUTES 1 tbsp sunflower oil 4 skin-on, bone-in chicken thighs 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. Recipes: Eleanor Maidment. Food styling: Sunil Vijayakar. Styling: Lydia Mcpherson RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved