Description
This turmeric chicken and rice dish is a flavorful and comforting meal that’s perfect for any night of the week.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup long-grain white rice
- 1 (14-ounce) can full-fat coconut milk
- 1 cup chicken broth (or vegetable broth)
- 1 cup frozen peas
- Fresh cilantro or parsley, chopped, for garnish
- Lime wedges, for serving
Instructions
- Sauté the aromatics: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 3–4 minutes. Stir in the minced garlic, turmeric, cumin, salt, and black pepper. Let the spices bloom for about a minute — your kitchen should already be smelling amazing.
- Add the chicken: Toss in the chicken pieces and stir to coat them in the spices. Cook until the chicken is just beginning to brown on the outside, about 5 minutes. It doesn’t need to be cooked through yet — it will finish cooking with the rice.
- Combine rice and liquids: Pour in the rice, coconut milk, and chicken broth. Give everything a good stir, scraping up any bits from the bottom of the pot. Bring the mixture to a gentle boil.
- Simmer: Once boiling, reduce the heat to low and cover with a tight-fitting lid. Let it simmer for about 18–20 minutes, or until the rice is tender and the liquid is mostly absorbed. Try not to peek too often — the steam helps cook everything evenly.
- Add the peas: When the rice is done, stir in the frozen peas. Cover again and let it sit for another 5 minutes off the heat. The peas will warm through and the rice will finish steaming to perfection.
- Garnish and serve: Fluff the rice gently with a fork. Garnish with chopped cilantro or parsley and serve with fresh lime wedges for a pop of brightness. Serve warm.
Notes
- For extra flavor, consider marinating the chicken in some of the spices for a few hours before cooking.
- This dish can easily be adapted for a vegetarian version by using chickpeas instead of chicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg