Chicken in turmeric and yoghurt

Winner, winner, chicken dinner.

  • 45 mins cooking
  • Serves 4
  • Print
This fragrant chicken dish is brilliant served with cauliflower and couscous is an absolute must for your next warming family meal.
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  • 2 tablespoons extra virgin olive oil
  • 4 chicken thigh cutlets (800g)
  • 4 chicken drumsticks (600g)
  • 2 medium onions (300g), sliced thinly
  • 4 cloves garlic, crushed
  • 1 teaspoon ground turmeric
  • 2 teaspoons cumin seeds
  • ½ cup (140g) greek-style yoghurt, plus extra to serve
  • ½ cup (125ml) chicken stock
  • 2 long fresh red chillies
  • 2 long fresh green chilies
  • 500 grams cauliflower, cut into florets
  • ½ cup (100g) couscous
  • ½ small red onion (50g), sliced thinly
  • 1 tablespoon white balsamic vinegar
  • ¼ cup loosely packed fresh coriander leaves


  • 1
    Heat oil in a large deep frying pan over medium heat; cook chicken, in batches, for 10 minutes or until browned all over. Remove from pan.
  • 2
    Add onion, garlic and spices to same pan; cook, stirring, for 5 minutes or until soft. Stir in yoghurt and stock.
  • 3
    Return chicken to pan, bring to a simmer. Reduce heat; simmer, covered, for 10 minutes.
  • 4
    Meanwhile, chop one red and one green chilli and leave remaining whole. Add whole chillies and cauliflower to pan; cook, covered, for 5 minutes or until cauliflower is tender. Remove pan from heat. Remove chicken, cauliflower and ½ cup liquid from pan; keep warm. Add couscous to centre of pan; cover with a lid. Stand for 5 minutes or until liquid is absorbed. Fluff couscous with a fork; season to taste. Return chicken and cauliflower to pan and drizzle with reserved sauce.
  • 5
    Combine onion and balsamic in a small bowl; stand for 10 minutes.
  • 6
    Top chicken mixture with onion, chopped chilli and coriander. Serve with extra yoghurt.


For a gluten-free version, leave out the couscous and serve with steamed rice, drizzled with the pan juices. Recipe is not suitable to freeze.

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