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.
Ingredients
Scale
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
Instructions
- Prepare the Chicken: Cut the chicken breasts into 1-inch cubes to ensure even cooking and good surface browning during sautéing.
- 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.
- 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.
- 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.
- Cook the Chicken: Add the cubed chicken pieces to the skillet and cook for 5-7 minutes, turning occasionally until browned on all sides.
- 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.
- 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.
- Add Optional Vegetables: If using vegetables, stir them in during the last 5-10 minutes to soften without overcooking.
- Add Optional Chickpeas: Stir in rinsed chickpeas during the last 5 minutes to warm them through and add protein and fiber.
- 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.
- 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
