Stovetop Turmeric Chicken
Quick-cooking chicken simmered in a mild turmeric-ginger sauce, served with fluffy white rice and tender steamed zucchini.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 2
- Cuisine: Indian
- Difficulty: Easy
- Cost: $3.52/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Sugar
- Low-Residue
- High-Protein
- Low-Fat
- Low-Saturated-Fat
Tags
- quick
- healthy
- stir-fry
- comfort food
Ingredients
- 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
- 1 tablespoon olive oil
- 0.5 cup yellow onion (finely diced)
- 1 tablespoon fresh ginger (grated)
- 2 clove garlic (minced)
- 1 teaspoon ground turmeric
- 0.5 teaspoon salt
- 1 cup chicken broth (gluten-free)
- 1 cup white rice (uncooked)
- 2 cup water
- 1 zucchini (medium, peeled and sliced)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1/2 cup finely diced yellow onion and cook until softened, about 3-4 minutes. Stir in 1 tablespoon grated fresh ginger and 2 cloves minced garlic; cook for 1 minute until fragrant.
- Add 1 pound chicken breast pieces to the skillet and cook until lightly browned, about 3-5 minutes.
- Stir in 1 teaspoon ground turmeric, 1/2 teaspoon salt, and 1 cup gluten-free chicken broth. Bring to a gentle simmer. Reduce heat to low, cover, and cook for 8-10 minutes, or until chicken is cooked through.
- While chicken cooks, bring 2 cups water to a boil in a small saucepan. Stir in 1 cup white rice and 1/4 teaspoon salt. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand for 5 minutes, keeping covered.
- Steam 1 medium peeled and sliced zucchini until tender, about 3-5 minutes.
- Serve the stovetop turmeric chicken hot with white rice and steamed zucchini.
Nutrition (per serving)
- Calories: 690
- Protein: 58.5 g
- Carbohydrates: 82.3 g
- Fat: 13.2 g
- Fiber: 4 g
- Sodium: 1128 mg
- Saturated Fat: 2 g
- Sugar: 4.7 g
- Cholesterol: 160 mg