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Turmeric Chicken

Delicious Turmeric Chicken for a Healthy Weeknight Meal

This turmeric chicken recipe combines tender chicken with creamy coconut milk for a flavorful and healthy dinner option.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Healthy
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts Cut into 1-inch cubes for even cooking.
  • 1 tablespoon olive oil Cooking fat to sauté aromatics; coconut oil adds a fun twist!
For the Aromatics
  • 1 medium yellow onion Adds sweetness; shallots can be used for a milder flavor.
  • 2 cloves garlic Fresh garlic brings amazing flavor; garlic powder works in a pinch.
  • 1 inch ginger Provides warmth and spice; ground ginger is a quick substitute, using half the amount.
For the Spices
  • 1 teaspoon ground turmeric The star of the show, packed with anti-inflammatory properties!
  • 0.5 teaspoon ground cumin Earthy flavor; coriander can be a suitable replacement.
  • 0.25 teaspoon ground coriander Complements the spices and can be left out if you prefer.
  • 0.25 teaspoon red pepper flakes Adds a kick; adjust to taste if desired.
For the Sauce
  • 1 can full-fat coconut milk Creamy base that enhances the dish; try light coconut milk for a lower-fat option.
  • 1 cup chicken broth Adds flavor and moisture; vegetable broth works wonderfully for a vegetarian alternative.
  • 1 tablespoon lemon juice Balances the flavors; lime juice is a fine substitute.
  • 1 tablespoon honey or maple syrup Optional; sweetens it up.
For Garnish and Veggies
  • 0.5 cup chopped fresh cilantro Adds a fresh finish; parsley can work just as well.
  • 1 cup chopped vegetables Broccoli, bell peppers, spinach, kale; customize to your heart's desire!
  • 0.5 cup chickpeas Rinsed and drained; adds protein.
For Serving
  • Cooked rice, quinoa, or cauliflower rice Choose your base for a satisfying meal.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Begin by cutting the 1.5 lbs of boneless, skinless chicken breasts into 1-inch cubes. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Sauté the diced yellow onion for 5-7 minutes until translucent.
  3. Stir in minced garlic and grated ginger, cooking for 1 minute to release aromatic oils.
  4. Sprinkle in turmeric, cumin, coriander, and red pepper flakes. Cook for 30 seconds to bloom flavors.
  5. Add cubed chicken, brown on all sides for 5-7 minutes until golden.
  6. Pour in coconut milk and chicken broth, deglazing the pan and combining well.
  7. Bring to a gentle simmer, cover, and cook for 15-20 minutes until chicken is tender.
  8. Optional: Stir in chopped vegetables during the last 5-10 minutes of cooking.
  9. Optional: Fold in chickpeas during the last 5 minutes of cooking.
  10. Mix in lemon juice and honey or maple syrup. Adjust seasonings to taste.
  11. Serve turmeric chicken over cooked rice, quinoa, or cauliflower rice. Garnish with cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Adjust spices and vegetables based on preference. Store leftovers in the fridge for up to 4 days or freeze for 3 months.

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