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Turmeric Chicken and Rice

A simple one-pot chicken and rice dish, with turmeric that adds color, spice and a deep flavor.
Prep Time35 minutes
Cook Time35 minutes
Total Time1 hour 10 minutes
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.