My Holiday Creole Turmeric Chicken
- Jan 23
- 2 min read
Holidays are about expanding your mind, and your palate, I learnt this dish whilst in Mauritus this week. This Creole-style turmeric chicken is all about sunshine flavours, gentle heat and fresh ingredients. It’s the kind of dish that fills the kitchen with spice and comfort, yet still feels light and vibrant — perfect for bringing a little island warmth into winter cooking.
Ingredients (serves 4)
6–8 chicken thighs or drumsticks (bone-in, skin on for best flavour)
2 tbsp vegetable or sunflower oil
1 large onion, finely sliced
2 fresh peppers (red and yellow work beautifully), sliced
3 cloves garlic, crushed
1 thumb-sized piece fresh ginger, grated
1 tsp ground turmeric
1 tsp ground cumin
1 tsp paprika (smoked if you like depth)
1 fresh chilli, finely chopped (optional)
3 ripe tomatoes, chopped (or 1 tin good-quality chopped tomatoes)
A few fresh thyme sprigs
Salt and freshly ground black pepper
Fresh coriander or parsley, to finish
A squeeze of lime or lemon (optional)
Method
Heat the oil in a wide pan over medium heat. Season the chicken well, then brown it on all sides until golden. Remove and set aside.
In the same pan, gently soften the onion and peppers for 7–8 minutes until sweet and tender. Add the garlic and ginger and cook for another minute until fragrant.
Stir in the turmeric, cumin and paprika (and chilli if using), letting the spices bloom briefly in the oil.
Add the tomatoes and thyme, stirring well to create a rich, spiced sauce.
Return the chicken to the pan, coating it in the sauce. Lower the heat, cover, and simmer for 30–40 minutes until the chicken is tender and cooked through.
Taste and adjust seasoning, then finish with fresh herbs and a squeeze of citrus if you like a little lift.
To serve
Serve simply with rice, lentils or flatbreads, letting the freshness of the peppers and the warmth of the turmeric shine through. Like most Creole dishes, it’s even better the next day once the flavours have had time to develop.
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