One Pot Turmeric Chicken and Rice Recipe

Ingredients

This recipe yields 4 servings. Quantities adjust automatically for different portions, but cooking times remain the same. Not all recipes scale perfectly.

• 1 1/2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
• Salt and freshly ground black pepper, to taste
• 1 tablespoon unsalted butter
• 1 teaspoon ground turmeric
• 1 cup chopped onion
• 2 teaspoons peeled and minced fresh ginger
• 2 cloves garlic, peeled and minced
• 1 cup chopped tomato
• 2 cups green beans, cut into 2-inch pieces
• 1 teaspoon curry powder
• 1 pinch ground cinnamon
• 1/4 teaspoon ground cumin
• 1 cup jasmine rice
• 2 bay leaves
• 2 teaspoons fish sauce
• 1 1/2 cups chicken stock

Directions

1. Pat the chicken pieces dry and season them generously with salt and pepper.
2. In a large casserole or Dutch oven, melt the butter over medium-high heat and sprinkle with turmeric. Arrange chicken in a single layer and cook until lightly browned, about 2-3 minutes per side. Remove chicken and set aside, keeping it warm.
3. In the same pot, add onion, ginger, and garlic. Cook, stirring occasionally, until they begin to brown, approximately 2 minutes.
4. Add tomatoes, green beans, curry powder, cinnamon, cumin, and rice. Stir constantly for about 1 minute until fragrant.
5. Return the chicken along with any juices to the pot. Add bay leaves, fish sauce, and chicken stock, making sure to scrape up any browned bits from the bottom of the pot.
6. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for 10 minutes.
7. Adjust the lid slightly to vent and continue to simmer until the rice is tender, an additional 10-15 minutes.
8. Remove from heat, uncover, and let stand for 5 minutes before serving. Optionally, serve with raita for a refreshing garnish.

Cook's Note: Raita

In a small bowl, combine 1/2 cup plain Greek yogurt, 1/3 cup grated and drained cucumber, 1 tablespoon minced fresh mint, 1 1/2 teaspoons lime juice, 1/8 teaspoon garam masala, and 1/8 teaspoon granulated garlic. Season with salt to taste. Serve chilled alongside the curry.

Nutrition Facts (per serving)

• Calories: 453
• Fat: 11g (14% DV)
• Saturated Fat: 4g (20% DV)
• Cholesterol: 155mg (52% DV)
• Sodium: 570mg (25% DV)
• Total Carbohydrates: 28g (10% DV)
• Dietary Fiber: 4g (14% DV)
• Total Sugars: 8g
• Protein: 59g (118% DV)
• Vitamin C: 15mg (17% DV)
• Calcium: 88mg (7% DV)
• Iron: 4mg (21% DV)
• Potassium: 872mg (19% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Values may vary depending on individual calorie needs.