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. | sipbitego.com
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Main Course, Main Dish
Cuisine: Indian
Diet: Gluten Free
Keyword: Turmeric Chicken, Turmeric Chicken Breast
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.