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Turmeric Chicken With Black Pepper Rice

Savory Turmeric Chicken With Black Pepper Rice Delight

This Turmeric Chicken With Black Pepper Rice is a warm, comforting dish perfect for chilly nights, combining tender chicken in creamy coconut milk with fluffy black pepper rice.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Curry
  • 2 tablespoons Olive Oil substitute with any neutral oil if needed
  • 1 medium Yellow Onion can substitute with red onion
  • 3 cloves Garlic or use garlic powder if fresh is unavailable
  • 1 tablespoon Fresh Ginger fresh is recommended for best flavor
  • 2 teaspoons Turmeric fresh or powder works excellently
  • 1 teaspoon Coriander cumin can substitute if needed
  • 1 can Coconut Milk full-fat is best for decadence
  • 3 tablespoons Soy Sauce tamari offers a gluten-free alternative
  • 1 teaspoon Kosher Salt adjust to taste
  • 1 pound Boneless, Skinless Chicken Thighs chicken breast can be used but not as juicy
  • 2 tablespoons Lime Juice or lemon juice as an alternative
For the Black Pepper Rice
  • 1 cup Basmati Rice jasmine rice makes a good substitute
  • 1 teaspoon Freshly Ground Black Pepper adjust to your preference
For Garnish
  • 2 tablespoons Chopped Cilantro optional
  • 2 tablespoons Chopped Scallions optional

Equipment

  • Large pot
  • Separate pot for rice

Method
 

How to Make Turmeric Chicken With Black Pepper Rice
  1. Heat olive oil in a large pot over medium heat. Add finely diced onion and cook for 4-6 minutes until soft and translucent. Stir in minced garlic, grated ginger, turmeric, and coriander, cooking for another 1-2 minutes until fragrant.
  2. Pour in creamy coconut milk, add soy sauce, and season with kosher salt. Bring to a gentle boil and then add the chicken thighs, ensuring they are well submerged in the sauce.
  3. Reduce the heat to medium-low, cover, and let the chicken simmer for 20 minutes. After this, remove the lid and continue to cook for another 20-30 minutes, until the chicken becomes tender and easily shreds.
  4. Once tender, stir in fresh lime juice for a burst of brightness and mix well to combine.
  5. In a separate pot, heat olive oil and toast sliced garlic with freshly ground black pepper for added flavor. Add basmati rice, water, and a pinch of salt; bring it to a boil. Cover tightly and reduce to the lowest heat for 15 minutes.
  6. Allow to sit off the heat for an additional 10-15 minutes to ensure fluffiness.
  7. Fluff the cooked rice with a fork and serve the creamy turmeric chicken over it, garnishing with chopped cilantro and scallions for a fresh touch.

Nutrition

Serving: 1plateCalories: 480kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 10IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

Use fresh ingredients for best flavor; adjust cooking times based on preference and additions.

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