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turmeric chicken

Turmeric Ginger Chicken

Spices, sichuan pepper and fresh garden vegetables with chicken mince make a tasty, filling meal for the whole family
Course Main
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Author Kyrstie Barcak - A Fresh Legacy


  • 1 teaspoons and 1/2 coconut oil
  • 1/2 leek - finely sliced
  • 2 cm of fresh ginger grated
  • 1 cm fresh turmeric grated
  • 1 teaspoon of sichuan pepper and salt *See notes for explanation on preparation
  • 400 grams mince chicken breast
  • 1 lemon juiced
  • 1 cup water 250 ml
  • 1/2 capsicum sliced thinly
  • 2 cups of kale chopped finely stem removed
  • pinch dried chilli flakes
  • 1 teaspoon coconut oil
  • 1/2 large eggplant diced
  • leaves fresh coriander and lettuce to serve


  1. Add the coconut oil, leek, ginger, turmeric, pepper and salt to a pan and heat over low heat until the leek begins to soften.
  2. Add the chicken mince and stir to coat with the spices and leek in the pan.
  3. Turn up the heat to medium
  4. Continue stirring the chicken until it browns
  5. Add the lemon juice, water and then the capsicum and kale and a pinch of salt
  6. Continue to stir and simmer on medium
  7. To another smaller pan add the teaspoon of coconut oil and the eggplant. Cook on high heat until softened and browned then remove and add to the other pan.
  8. Stir to combine well and serve on a bed of lettuce, topped with coriander leaves

Recipe Notes

To make the sichuan pepper and salt, combine 1/2 teaspoon of the pepper and 1/2 teaspoon of the salt, use a mortar and pestle to combine and then add to the dish.
The eggplant can be cooked with the other ingredients in the one pan if you wish.