Turmeric Chicken and Rice
A simple one-pot chicken and rice dish, with turmeric that adds color, spice and a deep flavor.
Servings: 4 people
Calories: 448kcal
Equipment
- Dutch Oven
Ingredients
- 1 4 1/2-pound whole chicken cut into 8 pieces
- kosher salt
- freshly ground pepper
- 2 tbsp unsalted butter
- 1½ tsp ground turmeric
- 1 white onion chopped
- 1 tbsp ginger fresh, finely chopped & peeled
- 4 garlic cloves minced
- 2 tomatoes chopped
- 2 tsp curry powder
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- 2 cups basmati rice
- 3 bay leaves
- 1½ tbsp fish sauce
- 3 cups chicken stock
- Sliced cucumbers, mint leaves and lime wedges, for serving
Instructions
- Season chicken with salt and pepper. Place in Dutch oven and melt the butter. Sprinkle with the turmeric.
- Add the chicken skin side down and cook over high heat, brown both sides ~8 minutes. Transfer chicken to a plate.
- Add the onion, ginger and garlic to the Dutch oven and cook at medium heat, stirring until brown ~5 minutes.
- Add the tomatoes, curry powder, cinnamon, cumin and basmati rice and stir for ~1 minute.
- Return the chicken to the Dutch oven, skin side up. Add the bay leaves, fish sauce and chicken stock and bring to a boil over high heat.
- Cover and simmer over low heat ~10 minutes. Adjust the lid to cover partially and simmer until the rice is cooked, ~10 minutes longer.
- Remove from heat, uncover and let stand ~5 minutes. Serve with yogurt, cucumbers, mint and lime wedges.