We're conjuring swaying palms and balmy breezes with this Sri Lankan-inspired stew that's pure gold. Not just in colour, but in attitude. Curry leaves, fish sauce, and lime for tang infuse tender chicken in a creamy coconut milk broth. Yes, Chef!
Peel and finely chop ginger. Thinly slice spring onions. Roughly chop tomato.
Heat oil in a frypan over medium heat. Season chicken with salt, add to pan and cook, turning once, for 5–6 minutes or until deep golden on each side. Add ginger, spring onion, turmeric, tomato and curry leaves to pan and reduce heat to medium-low.
Add coconut milk and 250ml (1 cup) water to pan and bring to a gentle simmer. Cook for 12–15 minutes or until fragrant and slightly reduced.
Rinse and drain chickpeas. Add to pan and cook for 2–3 minutes or until warmed through. Meanwhile, roughly chop broccoli into florets. Add to pan and cook for 3–4 minutes or until just tender.
Add fish sauce and stir to combine. Juice lime, add juice to pan and remove from heat. Stir through sugar.
Divide turmeric and chicken stew between bowls and serve immediately.