Tumeric Chicken with Coconut Sauce 

Turmeric root is also called curcumin, Curcuma, Curcuma aromatica, and many other names is basically a wonder spice. Oftentimes used in many cultures for it's medicinal properties it is known to help with ailments such inflammation, depression, high cholesterol and types of liver diseases making it (turmeric) well and truly a wondrous spice. When it comes to many Asian style dishes you will find turmeric being used over and over again and where I am from in Trinidad and Tobago we use it in teas to fight infections and do cleanses and most often in our curry dishes to add flavor and a richer color. Very rarely you find turmeric as the star in a dish such as this, so using a simple recipe for Turmeric Chicken I took the liberty of tweaking a little here and there to create this spice laden, aromatic type dish that can only be described as healthy comfort food. INGREDIENTS


2 teaspoons lime juice or vinegar

4 cups of water (to wash chicken)

1 large boneless, skinless chicken breast, halved

4 tablespoons of fresh green seasoning

2 teaspoons turmeric

3/4 teaspoon yellow curry powder

3/4 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes

1/2 teaspoon paprika (optional)

4 tablespoons water

Coconut Turmeric Sauce

1 cup coconut milk.

1 1/2 teaspoon cornstarch


Method ●Halve chicken breasts (De-boning is a choice I don't for this recipe) the place in a bowl, add lime juice or vinegar and 4 cups water to wash chicken.
(Washing the meat is a method commonly used in the Caribbean to clean the meat and cut the smell)

● Take chicken out of the water place in another bowl and add green seasoning with all the other spices and toss generously coating your meat.
Set aside for a few mins.

● Add oil to a hot skillet or pan with a flat wide base and when the oil is moderately hot add the chicken. Cook on medium heat using 4 tbsps water to prevent sticking. Lower the heat and cover until the water is almost completely dried up.

● Cook chicken for 5 mins on either side until golden brown then remove the chicken from the pot

● Add the coconut milk stirring with wooden spoon frequently drag spoon along the base of the pan to lift the chicken drippings and such stuck there and stir in cornstarch until sauce has thickened to the desired quality.
(I find whisking the cornstarch in immediately after adding the cool liquid helps with incorporating it better)

● Served on a hot bed of Fragrant Jasmine Rice and with desired Greens *I'm using Garlic Sauteed String Beans*
Slice Chicken and pour Coconut Sauce on top.

I hope you enjoyed this session of Food Therapy guys and see you soon♥️

Tumeric Chicken with Coconut Sauce