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Turmeric Chicken With Black Pepper Rice Recipe

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3.9 from 56 reviews

A flavorful and aromatic dish featuring tender turmeric-spiced chicken thighs simmered in a creamy coconut sauce, served alongside fragrant black pepper basmati rice topped with fresh cilantro and scallions. This recipe blends earthy turmeric and zingy black pepper for a satisfying, comforting meal perfect for weeknights or special occasions.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Turmeric Chicken

  • 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, to taste
  • 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, to taste (about 1 1/2 tsp)
  • 1 cup basmati rice
  • 1 3/4 cup water
  • 1/2 tsp kosher salt

Instructions

  1. Prepare the chicken base: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely diced yellow onion and cook until softened, about 3-4 minutes. Add the sliced garlic and grated ginger and sauté until fragrant, about 1-2 minutes.
  2. Add spices and liquids: Stir in the turmeric and coriander and cook for another 30 seconds to bloom the spices. Pour in the can of full-fat coconut milk and the tablespoon of soy sauce, then season with kosher salt to taste. Stir well to combine.
  3. Cook the chicken: Add the boneless, skinless chicken thighs to the skillet, nestling them into the sauce. Cover and simmer gently for 20-25 minutes, or until the chicken is cooked through and tender. Squeeze the lime juice over the chicken just before serving to brighten the flavors.
  4. Make the black pepper rice – step 1: While the chicken simmers, heat 1 teaspoon olive oil in a separate saucepan over medium heat. Add the sliced garlic and sauté briefly until fragrant but not browned, about 30 seconds.
  5. Black pepper rice – step 2: Add the basmati rice, freshly ground black pepper to taste (about 1 1/2 teaspoons), kosher salt, and water. Stir once, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until the rice is tender and water absorbed.
  6. Fluff and serve: Remove the rice from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and serve alongside the turmeric chicken. Garnish with chopped cilantro and scallions for a fresh finish.

Notes

  • Use boneless, skinless chicken thighs for the best flavor and tenderness.
  • Freshly grated turmeric can be used instead of powder if available for a brighter flavor.
  • Adjust black pepper amount in the rice to your preferred spice level.
  • Leftover coconut milk sauce is excellent drizzled over steamed vegetables or rice bowls.
  • This dish pairs well with steamed greens or a simple cucumber salad.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Fusion/Asian-inspired

Find it online: https://allyumcooks.com/turmeric-chicken-with-black-pepper-rice-recipe/