Chicken Thighs in a Turmeric, Chili & Ginger Sauce


Turmeric is an ancient root used for its healing properties for centuries.  Traditionally turmeric was used in Chinese and Indian folk medicine to treat a wide range of illnesses. The powerful anti-inflammatory and antiseptic qualities of turmeric have made it a precious commodity for ages! It resembles an orange ginger, having a peppery taste. It barely costs any amount of money and provides so many benefits for our bodies. It’s like a miracle root!

Turmeric has many incredible health benefits, especially offering to lower levels of inflammation. But besides that, it boosts detoxification and optimizes liver function, boosts cognitive function, supports muscle & joint health and  it also promotes healthy, youthful, radiant  skin. Yes, please, I will incorporate more turmeric into my diet.

In this recipe, I used fresh turmeric because I prefer fresh ingredients over powdered and also because it was readily available and so inexpensive in the store, literally under $1. I used skinless chicken thighs because they hold up to the flavors and provide a nice tender and juicy meal. This is a very healthy and low caloric meal that is packed with so many good for you ingredients and great taste. All in around 40 minutes. You may serve this with just a side of green vegetables and/or some Basmati rice. And as always, Enjoy!


Chicken Thighs with Turmeric, Chili & Ginger

Ingredients: Serves 2-3

  • 2 tablespoons oil, divided
  • 1 onion, thinly sliced
  • garlic cloves, finely minced
  • 1/8 cup water
  • 6  skinless chicken thighs, excess fat removed
  • 2 tablespoons fresh turmeric, grated
  • 4 tablespoons plain flour
  • 2 cups chicken stock
  • 1 lemon, juiced
  • 2 inch piece fresh ginger, grated
  • chilies, sliced
  • 4  tablespoons brown sugar
  • 1 scallion, cut diagonally into 1/4 inch pieces for garnish


Heat 1 tablespoon oil in a large frying pan on high. Saute‚ onion and garlic for 5-7 minutes, until tender over a low heat.  If the onion starts to stick add 1 tablespoon of water into the pan and move the onion mixture. Continue until the onions are soft and caramelized. Remove and set aside.

Dredge the  chicken in combined turmeric and flour. Add the remaining 1 tablespoon oil in the same pan and once hot, add in the chicken.Cook  for 4-5 minutes per side until both sides are golden.Return onion mixture to pan and pour over stock and lemon juice. Stir in ginger, chili and brown sugar. Season to taste.Simmer, covered for  30 minutes, until chicken is tender. Garnish with scallions.


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