Scale

600 g boneless skinless chicken thighs or breasts

1 tbsp olive oil

1 small onion, finely diced

3 cloves garlic, minced

1 tsp paprika

1/2 tsp ground cumin

1/2 tsp ground turmeric (optional)

400 ml coconut milk

Salt and black pepper, to taste

Fresh cilantro or parsley, chopped (optional)

1. Season chicken with salt, pepper, paprika, and cumin.

2. Heat olive oil in a skillet over medium heat.

3. Add chicken and sear on both sides until lightly golden. Remove and set aside.

4. In the same pan, sauté onion until soft, then add garlic and turmeric.

5. Pour in coconut milk and stir to combine.

6. Return chicken to the pan and simmer for 15–20 minutes until cooked through.

7. Taste and adjust seasoning.

8. Garnish with fresh herbs and serve warm.

• Add chili flakes for a spicy kick.

• Serve with rice, quinoa, or flatbread.

• Leftovers reheat well and thicken slightly.

Keywords: coconut milk chicken, creamy chicken dinner, easy chicken recipe