Turmeric Chicken
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6
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Calories
64295 kcal
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Course
Main Course
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Cuisine
Indian, International, gluten-free
Turmeric Chicken
Description
This Turmeric Chicken recipe combines bite-sized chicken pieces with a blend of warm spices that include turmeric, cumin, and cinnamon, balanced with a slight heat from crushed red pepper. Aromatics like red onion, fresh ginger, and minced garlic start the flavor base, sautéed in olive oil. The chicken is cooked until tender in this spiced mixture, then simmered with diced tomatoes and a bay leaf to deepen the sauce's complexity.
After simmering, coconut milk is stirred in to add creaminess and mellow the spices. The dish is served over jasmine rice cooked separately to a fluffy texture. Optionally, fresh cilantro can be added on top to provide a fresh herbal note that complements the warm spices.
This recipe balances earthy spices, creamy coconut milk, and tender chicken for a hearty main course. It suits those wanting a flavorful stew with an aromatic curry-inspired profile without being overly spicy.
Ingredients
- 2 Tbsp olive oil $0.22
- 1/2 red onion $0.65
- 2 inches ginger $0.30, fresh
- 1 Tbsp garlic $0.24, minced
- 1/2 Tbsp Turmeric $0.07
- 1/2 tsp cumin $0.03, ground
- 1/2 tsp cinnamon $0.03
- 1/4 tsp crushed red pepper $0.02
- 1 bay leaf $0.15, whole
- 2 lb. chicken breast $3.98, or thigh
- 1 oz. can diced tomatoes $1.17
- 1 .5oz. can coconut milk $2.15
- salt $0.05, to taste
- black pepper $0.05, to taste
- 1/4 bunch cilantro $0.20, fresh, optional
- 2 cups jasmine rice $0.88, uncooked
Instructions
- Combine the jasmine rice with 3 cups of cold water in a medium pot. Place a lid on top and bring up to a boil over high heat. As soon as it reaches a rolling boil, reduce the heat to low and let simmer for 30 minutes. After 30 minutes, turn the heat off and let it sit undisturbed until you are ready to serve it.
- Dice the onion, mince the garlic, and grate the ginger using a small cheese grater. Saute all three in a large pot over medium heat with 2 Tbsp. of olive oil.
- When the onions have softened, add the turmeric, cumin, cinnamon, and red pepper. Saute for 2 minutes. Dice the chicken and add to the pot. Saute until cooked through (7-10 minutes).
- Add the can of tomatoes and the bay leaf. Place a lid on top and let simmer for 30 minutes. Turn the heat off and stir in the coconut milk. Season with salt and pepper to taste. Fluff the rice with a fork. Serve the stewed chicken mixture over a heaping portion of rice. Sprinkle fresh cilantro on top if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 64295 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 642.95kcal | 32% |
| Carbohydrates | 56.67g | 19% |
| Protein | 39.1g | 78% |
| Fat | 28.93g | 45% |
| Sodium | 739.67mg | 31% |
| Fiber | 2.23g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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