Turmeric, Coconut & Spinach Skillet Chicken

Serves 4

This simple one-pan meal is absolutely perfect for chilly weeknights.


500g Bird & Barrow Chicken Thigh Fillets

3 garlic cloves, finely diced

2 tsp finely grated ginger root

1 tsp ground turmeric

1 tsp ground cumin

½ tsp garam masala

½ tsp smoked paprika

1 cup chicken stock

1 cup coconut cream

1 rounded tsp sugar

Salt & pepper to taste

250g frozen spinach, mostly thawed, squeezed of most liquid

Squeeze of lime or lemon juice

Olive oil as needed


  1. Heat a glug of oil in a sauté pan over a medium-high heat. Season the chicken thighs and brown for a couple of minutes on each side. Remove from the pan and set aside.
  2. Wipe out the pan, set the temperature to medium and add another glug of oil. Cook the onions until translucent and tender. Add the ginger and garlic and cook for a further few minutes.
  3. Add the spices and sauté for a minute until fragrant.
  4. Stir through the stock, coconut cream and sugar. Bring to a boil, before reducing to a simmer for 8 minutes.
  5. Put the chicken thigh back in the pan and simmer for 15 minutes until cooked through. It can be helpful to use a lid here. Season generously with salt and pepper.
  6. Add the frozen spinach and allow to heat through for 2–3 minutes.
  7. Remove from heat and squeeze some lemon or lime juice over the top.
  8. Serve with steamed jasmine rice.