This turmeric chicken stir fry is such a lovely and simple one-pan dish that can be ready in no time. It’s perfect for a quick mid-week meal, or as a healthy swap to your weekend takeaway!
Rather than relying on a store-bought stir fry paste, which is often packed with sugar, salt and artificial thickeners and/or emulsifiers, just make up this little paste yourself. It’s economical and totally crap-free. In a pinch you could always use a little garlic powder if you don’t have fresh garlic laying around too; this way you just need long-life dried spices for this meal.
I love to serve this turmeric chicken stir fry with some brown rice and steamed broccoli for a bright, balanced and satisfying plate of goodness. You could also fold through some cooked rice noodles and steamed Asian greens (like bok choy) for a gorgeous golden noodle bowl! Add some toasted cashews on top for extra crunch.
Golden Turmeric Chicken Stir Fry
This easy turmeric chicken stir fry is super quick to cook up for a healthy dinner. It's gluten free and dairy free, but full of flavour!
- 500 grams chicken breast or thigh, skinless
- 1 capsicum
- 1-2 cloves garlic - adjust depending on size of cloves
- 2-3 tsp curry powder *
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp honey
- 1 tbsp poppy seeds - OPTIONAL
- 1 tbsp chilli flakes - OPTIONAL
- 1 handful coriander - fresh, OPTIONAL
- coconut oil for frying
- In a cup or small bowl, combine the curry powder, turmeric, cumin, salt, pepper, garlic and honey. Add 2-3 tablespoons of water and stir until you have a smooth thin paste.
Dice the chicken into chunks, roughly about 2 cm cubes. Slice the capsicum into thin strips.
Heat a fry pan to a high heat and add a tablespoon of coconut oil.
- Add the chicken to the pan and cook for a few minutes until sealed (i.e. no pink visible), then reduce to a medium heat and add the capsicum and pour over your spice paste.
- Continue to cook for a further 5-8 minutes until the chicken is cooked through. If the sauce dries up too much, just add a touch of water.
- Remove from heat, scatter over the coriander (tear up and remove any thick tough stems first), poppy seeds and chilli (if using) and serve immediately with a side of veggies, quinoa and/or rice.
*I use Daylesford Organic curry powder, which is quite mild, so I add about 2.5 tsp.
*Change up the protein - mix this recipe up and make this with some white fish, prawns, pork, tofu or tempeh. All will work well!