Crispy Coconut Chicken with a Creamy Coconut Turmeric Sauce

I know this recipe may seem a little outside the pantry staple comfort zone, but I promise, it actually incorporates all common ingredients with the exception of turmeric (which isn’t necessary) and coconut flakes (also, not necessary — just a fun touch.) And to be completely transparent: the best part of this dish is the coconut turmeric sauce, so if you do not have chicken on hand, just make this sauce and pour it over rice, onto plain chicken, fish, shrimp, truly anything, and you will be a happy quarantine camper.

Before we dive in, let me break down this sauce for you because there is A LOT happening with only a few ingredients. It’s a little sweet, nutty, earthy, grassy, zesty and aromatic. I used full fat coconut milk (sorry, it won’t be half as good with “lite” coconut milk which is bogus anyway) and thickened it with some chickpea flour. Any flour is really acceptable here to use as a thickener and so are starches. However, if you are using a starch, you will only want to use a little bit for sake of the sauce’s texture. Ok back to the sauce: the flavor comes together with some grated ginger, grated garlic, lime juice, turmeric and a humble pinch of salt. If you’re not keen on lime, use it sparingly, or skip all together.