This Creamy Turmeric Chicken is simmered in a fragrant coconut milk curry sauce until fall-apart tender and served over fluffy black pepper rice. Healthy and nourishing, this recipe is perfect for a cozy winter dinner and easy to reheat throughout the week.
At this point in the year, I am craving all the cozy food. Soups, stews, curries—anything that make me feel warm and nourished. This Turmeric Chicken is probably my favorite feel-good meal I’ve made this year.
Chicken thighs simmer over the stove with a blend of warming spices, creamy coconut milk and soy sauce for an extra umami punch. The sauce reduces down until it’s thick and creamy. Perfect for spooning over garlicky black pepper rice or veggies.
I’ve always enjoyed the taste of of turmeric and black pepper together, but I recently learned that coupling two can actually enhance the anti-inflammatory properties of turmeric. So this recipe is a real win all around!
How to make turmeric chicken
(Full recipe at the end of the page)
Here’s what you’ll need for the chicken:
- Boneless, skinless chicken thighs
- Full fat coconut milk
- Yellow onion & garlic
- Fresh ginger
- Ground turmeric & coriander
- Soy sauce
- To serve: lime juice, chopped scallions and cilantro
For this recipe, you’ll want to choose a heavy pot with a lid. I like to use my Dutch oven or a lidded cast iron pan. Start by sautéing an onion in olive oil with the fresh aromatics, like garlic and ginger. Stir in the spices and toast those briefly to let the heat bring out the flavor.
Next, pour in the coconut milk and soy sauce. Taste the sauce for seasoning and add a pinch of salt. Bring everything to a boil and nestle in the chicken thighs then bring the heat down to a gentle simmer.
I like to cover the pot for the first 20 minutes or so and then remove the lid for the last 20-30 minutes to allow the sauce to thicken. Once the chicken is cooked through and falling apart, turn off the heat and stir in the fresh lime juice.
Black pepper rice… the details
While the Turmeric Chicken simmers, get started on the black pepper rice. While you could serve the chicken with regular old rice, it takes just a few extra minutes to make it ten times better!
Choose a smaller sauce pot with a super tight-fitting lid. Gently heat a touch of olive oil in the pot and add some sliced garlic and as many grinds of black pepper as your heart desires. Let that toast for around 30 seconds to release the flavor.
Add the rice, water and salt. Bring to a boil then reduce the heat as low as it will go and cover the pot. Cook for 15 minutes, DO NOT remove the lid! Once the 15 minute is up, let the rice sit covered (still no peaking) for another 10-15 minutes. Fluff with a fork and serve!
Substitutions + servings ideas
- Can I use brown rice? Yes! Brown basmati rice can be swapped for white rice, but it will need to cook for longer—about 40 minutes. The result won’t be quite as fluffy, but the brown rice does have a nice nuttiness to make up for it.
- Can I use chicken breasts? I don’t recommend using chicken breasts because they tend to take on a rubbery texture when simmered.
- Serving ideas: Add a steamed or roasted vegetable on the side like cauliflower, green beans, broccoli or zucchini. I also like to stir in a few handfuls of spinach with the chicken.
Made this recipe? I would love to hear what you think in the review section down below Also, make sure to tag @wandering_chickpeaon Instagram with your creations and save this recipe on Pinterest for later!
A few of my other favorite chicken recipe
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion, finely diced
- 2 garlic cloves, thinly sliced
- 1 1/2 inches fresh ginger, grated or finely chopped
- 1 1/2 tsp turmeric
- 1 tsp coriander
- 1 (15 oz) can full fat coconut milk
- 1 tbsp soy sauce
- Kosher salt
- 1 1/2 lbs boneless, skinless chicken thighs
- Juice from 1/2 lime
- Chopped cilantro and scallions for serving
Black Pepper Rice
- 1 tsp olive oil
- 2 garlic cloves, thinly sliced
- Freshly ground black pepper
- 1 cup basmati rice
- 1 3/4 cup water
- 1/2 tsp kosher salt
Instructions
- Heat the olive oil in a large, lidded pot over medium heat. When shimmering, add the onion and cook for 4-6 minutes or until softened. Add the garlic, ginger, turmeric and coriander. Cook for another 1-2 minutes, until fragrant.
- Pour in the coconut milk, soy sauce and salt to taste. Bring to a boil then nestle in the chicken thighs so they are completely submerged.
- Return to a boil then reduce the heat to medium-low and cover the pot. Simmer for 20 minutes, then remove the lid and cook for another 20-25 minutes until the chicken is falling apart. (If the sauce is still too thin, remove the chicken at the end and boil until reduced to your liking. Keep in mind that the sauce will continue to thicken as it cools.)
- Stir in the lime juice and serve over black pepper rice (recipe below) and garnish with chopped cilantro and scallions. See blog post above for more serving suggestions.
Black Pepper Rice
- Heat the olive oil in a small pot to which you have a tight-fitting lid. Add the garlic and many grinds of black pepper. Toast for 1-2 minutes, until fragrant.
- Add the rice, water and salt. Bring to a boil, cover, then reduce the heat to as low as it will go. Cook undisturbed for 15 minutes. Turn off the heat and let the rice sit covered for another 10 minutes before fluffing with a fork.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 535Total Fat: 30gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 208mgSodium: 808mgCarbohydrates: 25gFiber: 1gSugar: 8gProtein: 45g
All nutritional info is an estimation
