Turmeric Chicken with Black Pepper Rice
Chicken thighs slowly simmered over the stove with healing spices and creamy coconut milk until fall-apart tender. Served over fluffy black pepper and garlic infused basmati rice.
Servings: 3 -4 servings
Calories: 535kcal
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion finely diced
- 2 garlic cloves thinly sliced
- 1 1/2 inches fresh ginger grated or finely chopped
- 1 1/2 tsp turmeric
- 1 tsp coriander
- 1 15 oz can full fat coconut milk
- 1 tbsp soy sauce
- Kosher salt
- 1 1/2 lbs boneless skinless chicken thighs
- Juice from 1/2 lime
- Chopped cilantro and scallions for serving
Black Pepper Rice
- 1 tsp olive oil
- 2 garlic cloves thinly sliced
- Freshly ground black pepper
- 1 cup basmati rice
- 1 3/4 cup water
- 1/2 tsp kosher salt
Instructions
- Heat the olive oil in a large, lidded pot over medium heat. When shimmering, add the onion and cook for 4-6 minutes or until softened. Add the garlic, ginger, turmeric and coriander. Cook for another 1-2 minutes, until fragrant.
- Pour in the coconut milk, soy sauce and salt to taste. Bring to a boil then nestle in the chicken thighs so they are completely submerged.
- Return to a boil then reduce the heat to medium-low and cover the pot. Simmer for 20 minutes, then remove the lid and cook for another 20-25 minutes until the chicken is falling apart. (If the sauce is still too thin, remove the chicken at the end and boil until reduced to your liking. Keep in mind that the sauce will continue to thicken as it cools.)
- Stir in the lime juice and serve over black pepper rice (recipe below) and garnish with chopped cilantro and scallions. See blog post above for more serving suggestions.
- Black Pepper Rice
- Heat the olive oil in a small pot to which you have a tight-fitting lid. Add the garlic and many grinds of black pepper. Toast for 1-2 minutes, until fragrant.
- Add the rice, water and salt. Bring to a boil, cover, then reduce the heat to as low as it will go. Cook undisturbed for 15 minutes. Turn off the heat and let the rice sit covered for another 10 minutes before fluffing with a fork.
Nutrition
Serving: 1g | Calories: 535kcal | Carbohydrates: 25g | Protein: 45g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Cholesterol: 208mg | Sodium: 808mg | Fiber: 1g | Sugar: 8g