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Leek & Turmeric Chicken Bake

Leek & Turmeric Chicken Bake

Ellenor says: “I had this dish when I was 18 years old and on holiday in Chang Mai in Thailand; where they made this amazing delicious curry. Since my travels I have tried to recreate the dishes I tried at home, which is where I came up with this one. It’s such a simple dish as everything gets thrown into one roasting tray with minimal fuss – perfect for a Friday treat.”

  • 31 - 60 Minutes
  • Medium
  • Serves 2




  • 180g Tilda Fragrant Jasmine Rice
  • 6 chicken thighs with skin on
  • 1 & 1/2 tablespoons fish sauce
  • 3 leeks
  • 1 tin of coconut milk
  • 2 teaspoon ground turmeric
  • 1 chilli pepper

How to make Leek & Turmeric Chicken Bake

  1. Preheat the oven to 200C.

  2. Cut the leeks into three sections and then half them. Place the halfs into a roasting tray.

  3. Mix the coconut milk, fish sauce and turmeric in a jug until combined and them pour into the tray.

  4. Add the chicken thighs (skin side up) and spinkle a little more turmeric onto the skin. Season with salt and pepper.

  5. Bake the chicken uncovered for 40-45 minutes until the chicken is cooked through.

  6. Meanwhile, cook your rice according to the instructions on the packet.

  7. Once cooked, serve immediately.