Turmeric Chicken and Rice

This turmeric chicken and rice dish reminds me of chicken biryani, a dish which my sister in law introduced me and my family to.  We love the rice biryani so much, it has since become a regular take-out dish at my house. Luckily, I found this turmeric chicken rice recipe on the “Food and Wine” annual cookbook that my co-worker gave me recently.  I found some interesting recipes in the cookbook that I am already planning to make including this chicken rice dish.  In this recipe, the chicken pieces were first browned in melted butter and then cooked on low heat with the aromatics, spices and rice. The result was this incredibly delicious rice dish that is packed full of flavor. It was a complete meal in itself. I am so impressed on how this dish turned out. My family, especially my husband, could not get enough of it. He has been having it at work for couple of days now.  He enjoyed it as is but I had mine with tzatziki. Enjoy!

Cooking Tips

To ensure your turmeric chicken and rice turns out perfectly, consider marinating the chicken for at least an hour before cooking. This enhances the flavor and tenderness. Use a heavy-bottomed pot or Dutch oven for even heat distribution, which helps prevent the rice from burning. Stir the rice gently after adding it to the pot, but avoid over-stirring to keep the grains intact. Finally, let the dish rest for about 10 minutes after cooking. This allows the flavors to meld and makes serving easier.

Serving Suggestions

This dish pairs wonderfully with a simple side salad or steamed vegetables for a complete meal. For an extra burst of flavor, serve it with a squeeze of fresh lime juice on top. If you’re feeling adventurous, garnish with toasted almonds or fresh herbs like cilantro or parsley. A dollop of yogurt or tzatziki adds creaminess and balances the spices. Consider serving it with naan or pita bread to soak up any leftover sauce for a delightful experience.

Frequently Asked Questions

What can I use instead of turmeric?

If you don’t have turmeric on hand, you can try using curry powder as a substitute. It won’t give you the exact same flavor, but it’ll still add a nice warmth and color to the dish.

How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. If you want to keep it longer, consider freezing it in portions for up to a month.

Can I make this dish ahead of time?

Absolutely, you can prepare the chicken and rice a day in advance. Just reheat it on the stove with a splash of water or broth to keep it moist when you’re ready to serve.

What should I serve with turmeric chicken and rice?

This dish pairs really well with a side of tzatziki or a simple cucumber salad to balance the spices. You could also serve it with some roasted veggies for a complete meal.

What are common mistakes to avoid when making this dish?

One common mistake is not letting the dish rest after cooking, which can make the rice mushy. Also, avoid stirring the rice too much after adding it to the pot, as that can break the grains and affect the texture.

Turmeric Chicken and Rice

Liza Agbanlog

This turmeric chicken and rice dish is a complete meal and is packed full of flavor.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Indian

Servings 4 servings

Calories 419 kcal

Ingredients

  

1x2x3x

• 8 skin-on bone- chicken thighs or any chicken pieces of your choice
• Kosher salt and freshly ground black pepper
• 2 tbsp unsalted butter
• 1 ½ tsp turmeric
• 1 small onion chopped
• 1 tbsp grated peeled fresh ginger
• 4 cloves garlic grated or minced
• 2 plum tomatoes chopped
• 2 tsp curry powder
• ½ tsp ground cinnamon
• ½ tsp cumin
• 2 cups jasmine rice
• 3 bay leaves
• 1 ½ tbsp fish sauce
• 3 cups chicken stock

Instructions

 

• Season chicken pieces with salt and pepper.
• In a Dutch oven, melt the butter over medium high heat and then sprinkle with turmeric.
• Add the chicken (4 pieces at a time) skin side down and cook, turning once, until browned on both sides, about 4 minutes on each side.
• Transfer the browned chicken to a plate. Repeat with the remaining 4 pieces of chicken.
• Remove all but about 2 tablespoons fat in the pan. Add the onion, ginger and garlic and cook for 2 minutes, stirring occasionally.
• Add the tomatoes, curry powder, cinnamon, cumin and rice and stir constantly for about 1 minute.
• Return the chicken to the pot, skin side up. Add the bay leaves, fish sauce and chicken stock and bring to a boil over high heat.
• Cover and simmer over low heat for 10 minutes. Adjust the lid to cover partially and simmer until the rice is cooked, 10 to 15 minutes longer. Remove from the heat, uncover and let stand for 5 minutes.
• Serve with yogurt, cucumbers and lime wedges.

Notes

Recipe source: foodandwine.com 

Nutrition

Calories: 419kcalCarbohydrates: 29gProtein: 36gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 155mgSodium: 952mgPotassium: 785mgFiber: 3gSugar: 4gVitamin A: 900IUVitamin C: 13.2mgCalcium: 30mgIron: 2.9mg

Keyword chicken, comfort food, one pot, rice, turmeric

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