Tender, zesty, and oh-so fragrant, this three-step main dish aims to please anyone who’s craving a little extra color and flavor.
Turmeric is one of my favorite spices for both its vibrant color and earthy taste. When you add it to chicken, it really shines! Inspired by South Asian cuisine, this turmeric chicken recipe is a great way to spice things up for dinner without overdoing it. It delivers just the right balance of earthiness, warmth, and zest for a fast and easy weeknight meal that’s bursting with flavor. Best served on a bed of rice or noodles, this lean main dish can introduce you and your loved ones to a signature style of Eastern cooking.
My family was a bit hesitant when I first made turmeric chicken for them. My brothers wrinkled their noses and asked, “Why is it so yellow?” They were more accustomed to my mother’s garlic chicken, which isn’t nearly as colorful. But when they finally gave in and tried some, they were amazed by how tasty it is. The vibrant mix of turmeric, cumin, garlic, salt, and pepper was just enough to expand their palates.
Plus, chicken was the most affordable meat we could get at the time, so finding new ways to serve it made my parents happy. It’s easy to get bored with the same old, same old, you know? Luckily, turmeric chicken is anything but!
Is Turmeric Chicken Healthy?
Rich in protein and reasonably low in fat, turmeric chicken is a healthy main dish for meat eaters. It’s also gluten-free, which is great for anyone with a wheat allergy. Additionally, it contains no dairy, so those with lactose intolerance will be pleased.
For those on a vegetarian diet, I suggest replacing chicken with Crispy Baked Tofu—a cube-shaped plant-based protein that’s just as tender as chicken. Some argue that it even soaks up the seasonings better than chicken because it’s so moist, fluffy, and absorbent. Try for yourself and experience the benefits.
Turmeric’s Colorful Roots
The yellow-orange spice known as turmeric comes from a plant called Curcuma longa, which originates from South and Southeast Asia. Many Indian recipes include turmeric because this plant grows abundantly there. In Ayurvedic culture, turmeric is used for both culinary and medicinal purposes, as well as for dying textiles. So, if you like turmeric in this recipe, just imagine its versatility!
FAQs & Tips
Once cooled, turmeric chicken can be stored in an airtight container and refrigerated for up to 4 days. For longer storage, freeze leftovers in a freezer-safe container for 1-2 months. Thaw in the fridge overnight before reheating, then pop it in the oven at 350°F for 10-15 minutes, or until it reaches a safe internal temp of 165°F.
If you’d like to save time, you can thoroughly season the chicken as instructed in Step 1. Cover the bowl with plastic wrap and refrigerate for up to 24 hours. Not only does this speed things up for later, it also allows the meat to more fully absorb the wonderful flavors of the spice mixture.
While this recipe focuses on the warm blend of turmeric and cumin, there are many other spices that go well with this bright yellow ingredient. Some of my favorites for savory dishes include garam masala, saffron, and ginger.
Recently, I’ve started cooking with asafoetida, another rhizome-based spice that tastes a bit like carrot and garlic combined. It transforms any plain dish into an Indian-inspired masterpiece!
Serving Suggestions
Turmeric chicken is often garnished with freshly chopped cilantro and served on a bed of Basmati Rice, but you can play with lots of possibilities. Some great side options are Cilantro-Lime Cauliflower Rice, Curry Noodles, Indian Roasted Cauliflower, and Naan. I like to serve turmeric chicken with a glass of Homemade Lemonade to bring out the bright, citrusy notes in the dish. During the summer months, this pairing is especially refreshing.
Turmeric Chicken
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts chopped into 1/2-inch pieces
- 1 teaspoon ground turmeric plus more if needed
- 3/4 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Juice of 1 lemon
- Fresh cilantro chopped (for garnish)
Instructions
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Combine the chicken pieces with turmeric, cumin, garlic powder, salt, and black pepper in a large mixing bowl. Coat the chicken evenly.
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Heat olive oil in a skillet over medium-high heat. Add seasoned chicken and cook for 7 to 10 minutes, stirring occasionally, until cooked through. If needed, add up to 1/4 teaspoon more turmeric to reach the desired taste and color.
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Squeeze the lemon juice over the cooked chicken and stir to combine; serve immediately. Sprinkle on fresh cilantro.
Nutrition
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