Super Easy Creamy Turmeric Chicken With Rice for Weeknight Dinners!

Creamy Turmeric Chicken is a simple and tasty main dish, perfect for any family lunch or dinner with friends. It is a quick and easy recipe, also suitable for those who are new to cooking. The chicken breast is cut into bite-sized pieces, passed in flour, mixed with a teaspoon of turmeric powder, and then browned in a pan with extra virgin olive oil, butter and chopped onion.

The dish is then blended with white wine, then cooked with the addition of fresh cream, for a tender and super creamy final result. We accompanied it with a portion of boiled basmati rice , so as to obtain a complete and well-balanced dish.

What is Turmeric Chicken?

Turmeric chicken, a flavorful and aromatic dish, has deep historical roots in South and Southeast Asian cuisine. The use of turmeric in cooking dates back thousands of years, particularly in India, where it has been a staple in Ayurvedic medicine and culinary traditions. Indian and Persian traders helped spread turmeric across Asia, the Middle East, and Africa, where it was incorporated into local dishes.

Over time, turmeric chicken became a beloved recipe in countries like Thailand, Indonesia, and Malaysia, often featuring coconut milk, ginger, and other regional spices. With the expansion of global trade and colonization, turmeric chicken made its way to Europe and the Americas, where it adapted to local tastes. Today, it is a popular dish worldwide, celebrated not only for its bold flavors but also for the health benefits of turmeric, which is known for its anti-inflammatory and antioxidant properties.

Pro Tips for The Best Turmeric Chicken?

• While ground turmeric works well, using fresh turmeric root will give the dish a more vibrant color and earthy depth. Just grate it finely and mix it into the marinade or sauce.
• Let the chicken marinate for at least 30 minutes, but ideally overnight, with turmeric, oil, and spices. This helps the flavors penetrate and makes the chicken more tender.
• Turmeric has a slightly bitter taste, so balance it with a touch of honey or coconut milk to enhance the richness and soften the bitterness. Adding black pepper also boosts the absorption of curcumin, the active compound in turmeric.
• Before simmering, sear the chicken in a hot pan with a bit of oil to create a beautiful golden crust. This enhances the texture and adds a deeper, roasted flavor.
• Once you add the liquid (if using), let the chicken simmer gently over low heat. This allows the flavors to meld and keeps the meat tender.

What is Turmeric? What Does it Taste Like?

For a flawless result, it is important to use top quality and strictly organic turmeric. Of ancient Asian origin, this bright yellow spice boasts anti-inflammatory, antioxidant and analgesic properties; in short, it can be considered a real panacea for our well-being. In particular when combined with black pepper: the association with the latter, in fact, increases the bioavailability of curcumin, a plant pigment contained in the rhizome of the root.

With an intense aroma and a pungent and characteristic flavor, turmeric can be added to many different preparations: from leavened products, to make colorful and fragrant bread and focaccia, to traditional Italian first courses, such as creamy pasta and risotto.

What's The Best Cut of Chicken to Use for This Recipe?

The best cut of chicken for turmeric chicken is bone-in, skin-on thighs or drumsticks. These cuts stay juicy and tender, absorb flavors well, and develop a rich taste when simmered. The bone adds depth to the sauce, while the skin helps retain moisture and enhances the dish’s texture. If you prefer a leaner option, boneless thighs work well too, offering a balance between tenderness and convenience. Avoid chicken breast unless cooked carefully, as it can dry out easily.

Can I Add Other Spices to This Dish?

Yes! You can enhance turmeric chicken by adding spices like cumin, coriander, paprika, ginger, or garam masala for depth and warmth. A pinch of chili flakes or cayenne adds heat, while cinnamon or cardamom brings subtle sweetness. Adjust the mix to match your taste and regional preferences!

Can I Use Another Protein?

Absolutely! You can swap chicken for tofu, shrimp, lamb, or fish while keeping the same turmeric-based seasoning.

• Tofu works well for a vegetarian version, absorbing flavors beautifully.
• Shrimp cooks quickly and pairs well with coconut milk, while lamb adds a rich, hearty depth.
• Fish, like cod or salmon, complements turmeric’s earthy notes but requires gentle cooking to avoid overcooking.

What Can I Serve With Turmeric Chicken?

Pair turmeric chicken with basmati rice, flatbread, or roasted vegetables to soak up the delicious sauce. A side of yogurt or a squeeze of lemon can also help balance the spices.

Can I Make Turmeric Chicken Ahead of Time?

Yes! It actually tastes better as the flavors deepen. Cook it up to 2-3 days in advance and store it in an airtight container in the fridge. Reheat gently on the stove or in the oven to retain moisture. You can also marinate the chicken overnight for even more flavor before cooking. Perfect for meal prep!

Can Turmeric Chicken Be Frozen?

Yes! Turmeric chicken freezes well for up to 3 months. Store it in an airtight container or freezer bag. For best results, thaw in the fridge overnight and reheat gently on the stove to preserve its texture and flavor. If freezing raw marinated chicken, let it fully thaw before cooking for even seasoning.

How to Store Any Leftovers

Creamy Turmeric Chicken can be stored in the refrigerator, in an airtight container, for 24 hours.

How to Make Creamy Turmeric Chicken

Cut the chicken breast into strips.

Cut the chicken into pieces of about 2 cm.

Pour the rice flour into a bowl and add the turmeric.

Pour some chicken pieces into the flour and mix well.

Remove the excess flour and arrange the chicken pieces on a plate. Proceed in the same way with the remaining chicken.

Bring plenty of salted water to the boil and cook the basmati rice for the time indicated on the packet, leaving it slightly al dente.

Pour two tablespoons of extra virgin olive oil, a knob of butter and the chopped onion into a pan, then put it on the heat and let it wilt for a few minutes.

Add the chicken and brown for a few minutes.

Wet with dry white wine and let the alcohol evaporate.

Season with a pinch of salt and pepper.

Add the cream, mix and continue cooking for about 10 minutes.

Stir often so the chicken doesn't stick to the bottom of the pan.

Once cooked, but still slightly al dente, drain the rice well. Divide the turmeric chicken and rice into individual plates, season with fresh parsley.

Enjoy immediately!