Turmeric Chicken and Rice Recipe

Name: Turmeric Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 4 1/2-pound chicken, cut into 8 pieces; Kosher salt; Freshly ground pepper; 2 tablespoons unsalted butter; 1 1/2 teaspoons ground turmeric; 1 small onion, chopped; 1 tablespoon finely chopped peeled fresh ginger; 4 garlic cloves, minced; 2 plum tomatoes, chopped; 2 teaspoons curry powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cumin; 2 cups jasmine rice; 3 bay leaves; 1 1/2 tablespoons Asian fish sauce; 3 cups chicken stock; Plain whole yogurt, sliced cucumbers, mint leaves and lime wedges, for serving

Servings: persons

One 4 1/2-pound chicken, cut into 8 pieces
Kosher salt
Freshly ground pepper
2 tablespoons unsalted butter
1 1/2 teaspoons ground turmeric
1 small onion, chopped
1 tablespoon finely chopped peeled fresh ginger
4 garlic cloves, minced
2 plum tomatoes, chopped
2 teaspoons curry powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
2 cups jasmine rice
3 bay leaves
1 1/2 tablespoons Asian fish sauce
3 cups chicken stock
Plain whole yogurt, sliced cucumbers, mint leaves and lime wedges, for serving

1
Season the chicken with salt and pepper.
2
In a large enameled cast-iron casserole or Dutch oven, melt the butter and sprinkle with the turmeric.
3
Add the chicken skin side down and cook over moderately high heat, turning once, until browned on both sides, 8 minutes total.
4
Transfer the chicken to a plate.
5
Add the onion, ginger and garlic to the casserole and cook, stirring occasionally, until starting to brown, about 5 minutes.
6
Add the tomatoes, curry powder, cinnamon, cumin and rice and stir constantly until fragrant, about 1 minute.
7
Return the chicken to the pot, skin side up.
8
Add the bay leaves, fish sauce and chicken stock and bring to a boil over high heat.
9
Cover and simmer over low heat for 10 minutes.
10
Adjust the lid to cover partially and simmer until the rice is cooked, 10 to 15 minutes longer.
11
Remove from the heat, uncover and let stand for 5 minutes.
12
Serve with yogurt, cucumbers, mint and lime wedges.

857

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: One 4 1/2-pound chicken, cut into 8 pieces, Kosher salt, Freshly ground pepper, 2 tablespoons unsalted butter, and more.

Yes, Turmeric Chicken and Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turmeric Chicken and Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions