Make a small incision lengthwise on the thick side of the chicken fillet. Place a sprig of thyme in each pocket. Season with salt and rub the turmeric powder all over the fillets.
Heat the oil in a skillet over medium heat, add the chicken breast, skin down first and fry golden brown in 3 to 4 minutes. Flip them over, transfer to the oven and finish baking for 10 to 12 minutes. When the fillets feel firm and bouncy when you press on them they are cooked through. Remove the thyme and allow resting while finishing the broth.
Bring the broth to a boil, lower the heat add the carrots and simmer for 5 to 7 minutes or until the carrots are soft, but still a bit crunchy.
Add the leeks about 1 minute before serving.
Place the broth and vegetables in serving bowls or plates, slice the chicken fillets and add to the broth.
Garnish with coriander leaves
Nutritional values are manually calculated and based on the ingredients specified.
Nutritional value per serving: Calories: 407.7 Fat: 21.5g Saturated Fat: 5.6g Sodium: 88.1mg. Carbohydrate 19.6g Protein: 34.0g Dietary fibre: 3.8g