This is the dinner I make when I want something that feels like a treat but is quietly doing me a favour. Ginger, turmeric and coconut cream simmered with chicken mince until it’s creamy and golden — around 32g of protein a serve, and it tastes like you fussed far more than you did. Twenty minutes, one pan, and the whole kitchen smells incredible.
Who it’s for: anyone who wants a proper protein-packed dinner without a sink full of pans, and anyone whose idea of “cooking” on a Tuesday is minimal effort, maximum payoff.
- 700–800 g chicken mince
- 1 can coconut cream
- 1 cup bone broth or stock
- 2 zucchini
- Thumb of ginger, grated
- 1 tsp turmeric
- Salt + pepper, coriander to garnish
- Sauté the grated ginger gently in oil for 1–2 min.
- Add the chicken mince and cook until lightly golden.
- Stir in turmeric, coconut cream and broth.
- Simmer gently 10–15 min until creamy.
- Add zucchini for the last 5 min.
- Finish with lime and fresh coriander.
Why this works
Chicken mince is the unsung hero of a busy week — cheaper than breast, faster to cook, and it drinks up all that ginger and turmeric. Coconut cream makes it feel indulgent while the broth keeps it light, and at 32g of protein a serve it’s the kind of dinner that actually helps you recover from training instead of just filling a gap. Leftovers are, dare I say, even better the next day.
Make it yours
Serve over rice or cauliflower rice depending on your day · swap the chicken for turkey mince · throw in whatever veg is wilting in the drawer · more chilli if you like your dinner with a bit of attitude.
Is it dairy-free?
Good news — it already is. Coconut cream does all the creamy work, so there’s not a drop of dairy in sight. It’s gluten-free too, as long as your broth is. One of those rare dinners that quietly suits almost everyone at the table without you having to think about it.