How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Turmeric Chicken and Cracked Baby Potatoes?

You need 13 ingredients. The key ingredients include: 1- 1/2 pound Whole Baby Potatoes, About 1-inch Or Less In Diameter, 2- 1/4 teaspoons Salt, Divided, 2 pounds Boneless Skinless Chicken Thighs (2 Pounds Is About 6 Pieces), 1-⅛ teaspoon Black Pepper, Divided, and more.

Is Turmeric Chicken and Cracked Baby Potatoes suitable as meat & poultry?

Yes, Turmeric Chicken and Cracked Baby Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Turmeric Chicken and Cracked Baby Potatoes?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turmeric Chicken and Cracked Baby Potatoes Recipe

Name: Turmeric Chicken and Cracked Baby Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 pound Whole Baby Potatoes, About 1-inch Or Less In Diameter; 2- 1/4 teaspoons Salt, Divided; 2 pounds Boneless Skinless Chicken Thighs (2 Pounds Is About 6 Pieces); 1-⅛ teaspoon Black Pepper, Divided; 6 Tablespoons Olive Oil; 1 cup Chopped Onion; 1- 1/2 teaspoon Minced Garlic; 1 cup Canned Coconut Milk; 1 cup Low Sodium Chicken Broth, Divided; 1/2 teaspoons Turmeric; 1/4 teaspoons Paprika; 1/2 Tablespoons Cornstarch; 1/4 cups Or More Chopped Cilantro For Garnish

Turmeric Chicken and Cracked Baby Potatoes

Eats Now Editorial Team · 838 kcal · Meat & Poultry

1
Place potatoes in a pot.
2
Add enough water to cover potatoes.
3
Add 1 teaspoon of the salt.
4
Bring to a boil on high.
5
Reduce heat to medium and cover pot loosely.
6
Cook for 5 minutes (potatoes should still be firm but soft enough to insert a toothpick).
7
Drain.
8
Set aside.
9
Unfold chicken thighs so they are flat.
10
Season them with 3/4 teaspoon of the salt and pepper.
11
Preheat a large heavy bottom skillet on medium to medium high heat.
12
Add 2 teaspoons of oil.
13
Working in batches, sear chicken on both sides until golden brown, about 3 minutes per side (thickest part of chicken may not be thoroughly cooked.
14
It will finish cooking later.).
15
Remove from pan and set aside.
16
Add 2 teaspoons of oil to the skillet and heat on medium heat.
17
Add potatoes and season with 1/4 teaspoon each of salt and pepper.
18
Cook for 4 minutes, turning to brown skin on all sides.
19
Remove skillet from heat.
20
Using a sturdy mug or a potato masher, smash potatoes just enough to split skin and slightly flatten, but keeping potato intact.
21
Remove from skillet and set them aside.
22
Wipe any black bits from the skillet with paper towels.
23
Return skillet to the stove top, add 2 teaspoons of oil and heat over medium heat.
24
Add onion and garlic.
25
Cook for 2 to 3 minutes stirring frequently.
26
Add coconut milk, 3/4 of the chicken broth, turmeric, paprika, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
27
Stir to blend.
28
Return chicken to skillet.
29
Bring to a boil.
30
Cover and reduce heat to medium low.
31
Cook for 5 minutes.
32
In a small bowl or cup combine cornstarch with remaining 1/4 of the chicken broth.
33
Increase heat to medium-high.
34
Stir cornstarch mixture into the sauce working it throughout.
35
Allow it to come to a boil to thicken sauce.
36
Tuck potatoes into sauce.
37
Bring it back to a boil.
38
Reduce heat to medium-low.
39
Cover and simmer for 5 minutes.
40
Check chicken for done-ness by cutting through the thickest part.
41
It should no longer be pink and juices should run clear.
42
Remove from heat when done.
43
Garnish with cilantro, adjusting quantity to your desire (I love cilantro and add add a generous amount).

Turmeric Chicken and Cracked Baby Potatoes

How did you like this recipe?

Frequently Asked Questions