Inspired by the classic flavour of Turmeric grilled chicken and reworked into a quick and easy to make recipe for the microwave. Another great flavour profile that works brilliantly with Turmeric Active, so you get all the benefits and a delicious meal all in one.

Serves: 2
Time: 30 mins

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Ingredients:

• 2-3 chicken thighs
• ½ cup chicken stock
• 1 cup light coconut milk
• 2cm piece fresh ginger, finely grated
• 1 garlic clove, finely grated
• 4 cardamom pods, bruised
• 1 brown onion, cut into thick wedges
• ½ green capsicum, thinly sliced
• ½ lemon, cut into wedges to serve
• 1 tablespoon lemon juice
• ½ scoop Turmeric Active
• Chopped fresh coriander leaves

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Instructions:

• Add ginger, garlic and Turmeric Active to oil in cooking pot. Microwave on high for 30 seconds or until fragrant. Let cool for 2 mins.
• Carefully coat chicken in oil mixture and arrange in cooking pot; thickest parts to the outside edges.
• Cover and cook on Medium heat (50%) for 14-16 minutes or until juice of chicken and the thickest pieces are no longer pink. Remove chicken thighs, set aside and let cool.
• Add brown onion, capsicum and cardamom to cooking pot and cook in microwave for 2-3 minutes or until onion softens.
• Remove cooking pot and add coconut milk, stock and chicken thighs. Cover and return to microwave. Cook on low for 5 minutes or until chicken is soft and tender. Remove lid and gently stir. Stir in half the lemon juice.  Remove pods and return to microwave and cook on low for another 5 minutes.
• Combine chilli, remaining lemon juice and coriander in a bowl for serving.
• Serve and enjoy.