Hey home cooks, ready to shake things up in the kitchen? Dive into this satisfying recipe for turmeric chicken with rice. This yummy orange spice is very popular right now, and this dish is an easier weeknight dinner than you might think.
The best part of using tumeric in cooking is that it adds so much flavor. Serve this turmeric chicken with a simple side of rice, naan, and your favorite vegetables…
Beginner home cooks – scroll down for a detailed and printable step by step recipe (with video!).
Ingredients
Here’s what you need to make this dish.
- 1.5 lb chicken breast (large chunks)
- 2 tbsp butter, salted
- 1 onion, diced
- 1 red pepper, diced
- 1 tsp garlic salt
- ¼ tsp black pepper, ground
- 2 tsp ginger, freshly grated
- 1 tsp turmeric, ground
- ½ tsp oregano, dried
- 1 tsp thyme, fresh
- ¼ tsp cinnamon, ground
- ¼ tsp cardamom, ground
- ¾ cup dry white wine
- ¾ cup chicken broth
- 1 tbsp parsley, fresh
Ideas for serving as a complete meal…
- 3 cups rice, cooked
- Steamed broccoli
- Naan or another bread
- Mixture of greek yogurt and fresh dill or traditional tzatziki sauce
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Detailed recipe
- Pat chicken dry with paper towels, and cut into large chunks, about 3 per piece. Set aside.
- Add butter, onion, red pepper, garlic salt, and pepper to a large pot or deep, 12” skillet on medium heat (about 300 degrees F). Stir regularly, and cook until the onion is translucent, about 5 minutes. Don’t let the onion burn.
- Turn the burner down to medium-low (about 250 degrees F) and add in freshly grated ginger, turmeric, oregano, thyme, cinnamon, and cardamom. Stir for 1 minute – don’t let the spices burn.
- Add in sauvignon blanc. Continue stirring the mixture regularly, until the liquid evaporates, which takes about 5 minutes.
- Once the wine evaporates, add in chicken broth. Stir together, then add in the chicken breast. Cover and bring to a light boil, then reduce to medium-low to create a simmer. Flip the chicken every few minutes to completely coat it in the turmeric sauce.
- Cook until chicken is thoroughly cooked to 165 degrees F as measured with an internal read thermometer. It will no longer be pink inside when it’s done, which takes about 15 minutes, depending on the size of your chicken.
- Remove cooked chicken and set aside. Raise the temperature of the burner to medium-high and to cook down the turmeric sauce to a thick consistency that can coat the back of a spoon.
- Serve the turmeric chicken in the thickened sauce with a sprinkle of fresh parsley.
Side dish ideas
- Loaded baked potato soup
- Air fryer chicken wings
- Potato recipes
- Stuffed shells
- Sautéed onions and peppers
- White sauce
- Baked chicken wings
- Sautéed mushrooms
- Spinach pesto pasta
- Make ahead Mexican salad
- Best Caprese salad
- Creamy pesto pasta salad
- Roasted cherry tomatoes
- Focaccia bread
- Sausage stuffing
- See all side dishes
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Turmeric Chicken Breast Recipe
Hey home cooks, ready to shake things up in the kitchen? Dive into this satisfying recipe for turmeric chicken with rice. This yummy orange spice is very popular right now, and this dish is an easier weeknight dinner than you might think.
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Servings: 4 people
Calories: 813kcal
Ingredients
- 1.5 lb chicken breast (about 3) diced in large chunks
- 2 tbsp butter salted
- 1 medium onion diced
- 1 medium red pepper diced
- 1 tsp garlic salt
- ¼ tsp black pepper freshly ground
- 2 tsp ginger freshly grated (substitute 1 tsp dried, ground ginger)
- 1 tsp turmeric ground
- ½ tsp oregano dried
- 1 tsp thyme fresh (substitute ½ tsp dried thyme)
- ¼ tsp cinnamon ground
- ¼ tsp cardamom ground
- ¾ cup sauvignon blanc or another dry white wine
- ¾ cup chicken broth
- 1 tbsp parsley fresh chopped
For serving
- 3 cups rice cooked
- Steamed broccoli
- Naan or another bread
- Mixture of greek yogurt and fresh dill
Instructions
- Pat chicken dry with paper towels, and cut into large chunks, about 3 per piece. Set aside.
- Add butter, onion, red pepper, garlic salt, and pepper to a large pot or deep, 12” skillet on medium heat (about 300 degrees F). Stir regularly, and cook until the onion is translucent, about 5 minutes. Don’t let the onion burn.
- Turn the burner down to medium-low (about 250 degrees F) and add in freshly grated ginger, turmeric, oregano, thyme, cinnamon, and cardamom. Stir for 1 minute – don’t let the spices burn.
- Add in sauvignon blanc. Continue stirring the mixture regularly, until the liquid evaporates, which takes about 5 minutes.
- Once the wine evaporates, add in chicken broth. Stir together, then add in the chicken breast. Cover and bring to a light boil, then reduce to medium-low to create a simmer. Flip the chicken every few minutes to completely coat it in the turmeric sauce.
- Cook until chicken is thoroughly cooked to 165 degrees F as measured with an internal read thermometer. It will no longer be pink inside when it’s done, which takes about 15 minutes, depending on the size of your chicken.
- Remove cooked chicken and set aside. Raise the temperature of the burner to medium-high and to cook down the turmeric sauce to a thick consistency that can coat the back of a spoon.
- Serve the turmeric chicken in the thickened sauce with a sprinkle of fresh parsley.
Notes
See the recipe: https://sipbitego.com/turmeric-chicken-breast
Watch the full-length YouTube recipe video for Turmeric Chicken Breast on Sip Bite Go’s YouTube channel.
Nutrition
Calories: 813kcal | Carbohydrates: 118g | Protein: 47g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 125mg | Sodium: 997mg | Potassium: 934mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1272IU | Vitamin C: 45mg | Calcium: 70mg | Iron: 2mg
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