Golden Turmeric Chicken Stirfry

Serves 4-5 people

·  2-3 tsp curry powder
·  1 tsp ground turmeric
·  1 tsp ground cumin
·  1/2 tsp salt
·  1/2 tsp pepper  (cracked black pepper)
·  1-2 cloves garlic  , crushed (adjust depending on size)
·  1 tbsp honey
·  500 grams chicken breast  ,skinless**
·  1  red capsicum
·  1 tbsp coconut oil
·  1 tbsp poppy seeds  (optional, for garnishing)
·  1 handful fresh coriander  (optional, for garnishing)
·  1 tbsp chilli flakes  (optional, for adding extra heat)


  1. In a cup or small bowl, combine the curry powder, turmeric, cumin, salt, pepper, garlic and honey. Add 2-3 tablespoons of water and stir until you have a smooth thin paste.
  2. Dice the chicken into chunks, roughly about 2cm cubes. Slice the capsicum into thin strips.
  3. Heat a frypan to a high heat and add the tablespoon of coconut oil.
  4. Add the chicken to the pan and cook for a few minutes until sealed (i.e. no pink visible), then reduce to a medium heat and add the capsicum and pour over your spice paste.
  5. Continue to cook for a further 5-8 minutes until the chicken is cooked through. If the sauce dries up too much, just add a touch of water.
  6. Remove from heat, scatter over the coriander (tear up and remove any thick tough stems first), poppy seeds and chilli (if using) and serve immediately with a side of veggies, quinoa or rice.