Anti Inflammatory Turmeric Chicken Recipe & Health Benefits Recipe

Introduction

This Anti-Inflammatory Turmeric Chicken is a flavorful and nourishing dish that combines warm spices with tender chicken and creamy coconut milk. It’s perfect for a comforting weeknight meal that supports your health with every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp red pepper flakes (optional, for a little heat)
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup chicken broth (low sodium)
• 1 tbsp lemon juice
• 1 tbsp honey or maple syrup (optional, for a touch of sweetness)
• 1/2 cup chopped fresh cilantro, for garnish
• 1 cup chopped vegetables (broccoli florets, bell peppers, spinach, kale)
• 1/2 cup chickpeas, rinsed and drained
• Cooked rice, quinoa, or cauliflower rice, for serving

Instructions

1. Step 1: Cut the chicken breasts into 1-inch cubes and set aside.
2. Step 2: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
3. Step 3: Add the minced garlic and grated ginger to the skillet. Cook for another minute, stirring constantly, until fragrant.
4. Step 4: Stir in the ground turmeric, cumin, coriander, and red pepper flakes if using. Cook for about 30 seconds until the spices are fragrant.
5. Step 5: Add the cubed chicken to the skillet. Cook, turning occasionally, until browned on all sides, about 5-7 minutes.
6. Step 6: Pour in the coconut milk and chicken broth, stirring to combine and scraping up any browned bits from the bottom of the skillet.
7. Step 7: Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 15-20 minutes, until the chicken is cooked through and tender.
8. Step 8: If adding vegetables, stir them in during the last 5-10 minutes of cooking to soften.
9. Step 9: Stir in the chickpeas during the last 5 minutes to warm through.
10. Step 10: Finish the sauce by stirring in the lemon juice and honey or maple syrup if using. Taste and adjust salt and pepper as needed.
11. Step 11: Serve the turmeric chicken over cooked rice, quinoa, or cauliflower rice. Garnish with chopped fresh cilantro.

Tips & Variations

• For extra flavor, marinate the chicken cubes briefly in lemon juice and turmeric before cooking.
• Use bone-in chicken pieces for a richer taste, just increase cooking time accordingly.
• Swap coconut milk for Greek yogurt (add at the end off heat) for a tangier sauce and lower fat.
• Add your favorite veggies like carrots, peas, or zucchini to boost nutrition and color.
• Adjust red pepper flakes to control the heat level or omit if sensitive to spice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to prevent the coconut milk from separating. For longer storage, freeze in a sealed container for up to 2 months and thaw in the fridge overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well and stay juicy during cooking. Just adjust the cooking time slightly as thighs may take a few minutes longer to cook through.

Is this recipe suitable for meal prep?

Absolutely. This turmeric chicken keeps well and tastes great reheated, making it perfect for preparing ahead for lunches or dinners throughout the week.

Anti Inflammatory Turmeric Chicken Recipe & Health Benefits Recipe

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★★★★★

4.6 from 203 reviews

• Author: Ethan
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

This Anti-Inflammatory Turmeric Chicken is a flavorful and wholesome dish packed with health-boosting ingredients like turmeric, ginger, and garlic. Tender chicken breast cubes simmered in a rich coconut milk broth with aromatic spices create a comforting meal perfect for lunch or dinner. Enhanced with optional vegetables and chickpeas, this recipe provides a balanced, nutrient-rich meal that supports inflammation reduction and overall wellness.

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Ingredients

Scale 1x2x3x

Chicken and Base Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated

Spices

• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp red pepper flakes (optional, for a little heat)
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste

Liquids and Flavor Enhancers

• 1 (13.5 oz) can full-fat coconut milk
• 1 cup chicken broth (low sodium)
• 1 tbsp lemon juice
• 1 tbsp honey or maple syrup (optional, for a touch of sweetness)

Optional Additions and Garnish

• 1/2 cup chopped fresh cilantro, for garnish
• 1 cup chopped vegetables (broccoli florets, bell peppers, spinach, kale)
• 1/2 cup chickpeas, rinsed and drained
• Cooked rice, quinoa, or cauliflower rice, for serving

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Instructions

1. Prepare the Chicken: Cut the chicken breasts into 1-inch cubes to ensure even cooking and good surface browning during sautéing.
2. Sauté the Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook for 5-7 minutes until softened and translucent, stirring occasionally to prevent burning.
3. Add Garlic and Ginger: Stir in minced garlic and grated ginger and cook for about 1 minute until fragrant, being careful not to let them burn.
4. Bloom the Spices: Add ground turmeric, cumin, coriander, and optional red pepper flakes to the skillet. Cook for 30 seconds while stirring constantly to release the spices’ flavors.
5. Cook the Chicken: Add the cubed chicken pieces to the skillet and cook for 5-7 minutes, turning occasionally until browned on all sides.
6. Add Coconut Milk and Broth: Pour in the full-fat coconut milk and low sodium chicken broth. Stir well to combine and scrape up any browned bits from the skillet bottom to enhance flavor.
7. Simmer the Chicken: Bring the mixture to a gentle simmer. Lower the heat, cover, and cook for 15-20 minutes until the chicken is fully cooked and tender.
8. Add Optional Vegetables: If using vegetables, stir them in during the last 5-10 minutes to soften without overcooking.
9. Add Optional Chickpeas: Stir in rinsed chickpeas during the last 5 minutes to warm them through and add protein and fiber.
10. Finish the Sauce: Stir in fresh lemon juice and honey or maple syrup for brightness and balanced sweetness. Taste and adjust salt and pepper as needed.
11. Serve: Serve the turmeric chicken over cooked rice, quinoa, or cauliflower rice. Garnish generously with chopped fresh cilantro for a fresh finishing touch.

Notes

• Using full-fat coconut milk adds creaminess and richness to the dish, but light coconut milk can be substituted for a lighter version.
• Adjust red pepper flakes to your heat preference or omit for a milder dish.
• Vegetables like broccoli, bell peppers, spinach, or kale add extra nutrients and texture; add according to your preference.
• Chickpeas add plant-based protein and fiber, making the dish more filling and nutritious.
• This recipe can be served with various grains or cauliflower rice to suit different dietary needs.
• To reduce sodium, use low-sodium chicken broth and adjust salt seasoning accordingly.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: turmeric chicken, anti-inflammatory recipe, healthy chicken dish, coconut milk chicken, Indian spices, gluten free, easy dinner