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Turmeric Black Pepper Chicken Recipe

This culinary masterpiece, the Turmeric Black Pepper Chicken, is more than just a dish—it's a journey through time and tradition. Turmeric, the golden-hued spice revered for centuries, holds a rich historical significance, is revered for its medicinal properties, and is used in various cultures across the globe. Its vibrant color and earthy flavor add depth and character to dishes, making it a cornerstone in many cuisines.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1 Servings
Course: Main Course
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 1.5 pounds 680 grams boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 teaspoons ground turmeric
  • 1 teaspoon coarsely ground black pepper
  • ¾ teaspoon sea salt
For the Sauce:
  • 1-½ tablespoons avocado oil or substitute coconut oil or olive oil
  • 2-½ tablespoons tamari or coconut aminos soy sauce alternative
  • 1 tablespoon golden granulated monk fruit sweetener or substitute honey
  • 1 shallot minced
  • 3 cloves garlic minced (about 1-½ to 2 teaspoons)
  • Optional: Red pepper flakes to taste

Method
 

Prep the Chicken:
  1. Cut the chicken thighs into 1-inch cubes.
  2. In a medium bowl, toss the chicken with the turmeric, black pepper, and sea salt until evenly coated.
Cook the Chicken:
  1. Heat the chosen oil in a large skillet over medium-high heat.
  2. Add the chicken and cook, stirring occasionally, until golden brown on all sides and cooked through, about 5-7 minutes.
Make the Sauce:
  1. While the chicken cooks, prepare the sauce in a small bowl.
  2. Combine the avocado oil, tamari/coconut aminos, sweetener, shallot, and garlic.
Finish the Dish:
  1. Add the sauce to the pan with the cooked chicken and stir to coat.
  2. Bring to a simmer and cook for 1-2 minutes, allowing the flavors to meld.
  3. Taste and adjust seasonings with additional salt, pepper, or sweetener as needed.
Serve and Enjoy

    Notes

    • For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water in a small bowl. Stir into the simmering sauce until thickened to your desired consistency.
    • Serve with a squeeze of fresh lime juice for an extra burst of brightness.
    • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.