Turmeric Chicken With Black Pepper Rice

Introduction
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.

Ingredients

For the Turmeric Chicken:

• 1 tbsp olive oil

• 1/2 yellow onion, finely diced

• 2 garlic cloves, thinly sliced

• 1.5 inches fresh ginger, grated or finely chopped

• 1.5 tsp ground turmeric

• 1 tsp ground coriander

• 1 (15 oz) can full-fat coconut milk

• 1 tbsp soy sauce

• Kosher salt, to taste

• 1.5 lbs boneless, skinless chicken thighs

• Juice from 1/2 lime

• Chopped cilantro and scallions, for serving
  
  

For the Black Pepper Rice:

• 1 tsp olive oil

• 2 garlic cloves, thinly sliced

• Freshly ground black pepper, to taste

• 1 cup basmati rice

• 1 3/4 cups water

• 1/2 tsp kosher salt
  
  

Instructions

1. Prepare the Turmeric Chicken:
   
   

   • Heat 1 tbsp olive oil in a large, lidded pot over medium heat. Add the diced onion and cook for 4-6 minutes until softened.

   • Add the sliced garlic and grated ginger; cook for another 1-2 minutes until fragrant.

   • Stir in the ground turmeric and coriander; toast the spices for about a minute.

   • Pour in the coconut milk and soy sauce; season with a pinch of salt. Bring the mixture to a boil.

   • Nestle the chicken thighs into the sauce, ensuring they are submerged. Reduce the heat to medium-low, cover the pot, and simmer for 20 minutes.

   • After 20 minutes, remove the lid and continue to cook for another 20-25 minutes, allowing the sauce to thicken and the chicken to become tender.

   • Once the chicken is falling apart, stir in the lime juice.
     
     

2. Prepare the Black Pepper Rice:
   
   

   • While the chicken is simmering, heat 1 tsp olive oil in a small pot over medium-low heat. Add the sliced garlic and a generous amount of freshly ground black pepper; toast for about 30 seconds until fragrant.

   • Add the basmati rice, water, and 1/2 tsp salt. Bring to a boil, then reduce the heat to the lowest setting, cover, and cook for 15 minutes without lifting the lid.

   • After 15 minutes, remove from heat and let the rice sit, still covered, for another 10-15 minutes. Fluff with a fork before serving.
     
     

3. Serve:
   
   

   • Serve the tender turmeric chicken over the black pepper rice, garnished with chopped cilantro and scallions.
     
     

Nutritional Information (Per Serving)

• Calories: 535

• Total Fat: 30g

• Saturated Fat: 15g

• Cholesterol: 208mg

• Sodium: 808mg

• Carbohydrates: 25g

• Fiber: 1g

• Sugar: 8g

• Protein: 45g