Sautéed Chicken with Coconut Milk and Turmeric

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Chicken thighs simmered in creamy coconut milk enriched with earthy turmeric and aromatic garlic, delivering a vibrant Filipino-inspired dish. This filipino-inspired chicken ready in about 50 minutes pairs bone-in chicken thighs, coconut milk, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 Filipino cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 5 minced garlic cloves, 1 inch sliced ginger, and 1 chopped onion. Sauté for 3-4 minutes until fragrant and onions are translucent.
  2. Step 2: Add 6 bone-in chicken thighs to the skillet and brown on all sides for 6-8 minutes.
  3. Step 3: Sprinkle 1 tsp turmeric powder evenly over the chicken, stirring gently to coat.
  4. Step 4: Pour in 1 1/2 cups coconut milk and 1/4 cup water, then add 1 sliced green chili if using. Season with 1 tsp salt and 1/2 tsp black pepper.
  5. Step 5: Bring to a gentle simmer, cover, and cook for 30 minutes or until chicken is tender and cooked through.
  6. Step 6: Remove lid and simmer uncovered for 5 minutes to thicken the sauce slightly. Serve warm with jasmine rice.

Frequently asked questions

How long does Sautéed Chicken with Coconut Milk and Turmeric take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken with Coconut Milk and Turmeric?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Sautéed Chicken with Coconut Milk and Turmeric?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chicken with Coconut Milk and Turmeric for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Chicken with Coconut Milk and Turmeric?

Filipino chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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