Turmeric chicken is a very popular meal in our house. My youngest, who swears up and down that she hates all spicy food, calls turmeric chicken one of her favorite meals. Admittedly, I don’t put a lot of the red chilies in there, but the flavor is there. I’m not going to point that out to her.
That my picky youngest likes this goes well with my husband’s theory on kids and yellow foods. He says kids just like yellow foods. He counts carrots as yellow. Unless you’re buying yellow carrots, they’re usually orange when I look at them. But it’s not worth the argument. Too minor.
I like making turmeric chicken when I don’t want to spend a lot of time on dinner. Chopping the onion and the chicken can take a while, but it’s not that bad. Start cooking the onion and garlic in the oil. Add the chicken.
Then you throw the turmeric and other spices. Stir to coat the chicken completely with turmeric. Cook until the chicken is lightly cooked on the outside, but not cooked through.
Add water, cover and bring to a boil. Lower to a simmer and cook for 15-20 minutes or until chicken is cooked through.
This goes very well with rice. The leftover water in the pan goes well with rice. I usually simmer the water down a little to evaporate the excess water before adding to rice.
Be warned that turmeric stains. Get too much on your hands, and it’s hard to get all of it off. It can also be difficult to scrub off your countertops, floor, sink… trust my experience on that one. If any turmeric gets spilled, clean it up promptly. Try hard to keep it off your clothes.
I served this one with rice, tomatoes and bell peppers. The mess off to the side is a pile of grilled, marinated artichoke hearts. I found the bottles at my local 99 Only store, and they are soooo good! I bought probably too many bottles (over a dozen!) but at a dollar per, I figured it was reasonable. The hard part is not going through them too fast, because I want to figure out some recipes with them. They’re good on their own, though.
- 2 tsp oil
- 1 large onion chopped
- crushed red chilies to taste
- 3 lb boneless skinless chicken breast, cut into bite size pieces
- 2 cloves garlic minced
- 2 tsp ground turmeric
- 1/2 tsp ground black pepper
- salt to taste
- 1/2 cup water
Turn stove burner to medium. Heat oil in large frying pan and fry onion, garlic, and red chilies until onion turns clear.
Add chicken, turmeric, salt, and pepper and stir to coat chicken thoroughly with turmeric. Cook until golden all over.
Add water, cover and bring to a boil. Turn the stove to low, and simmer until chicken is cooked through.
Uncover and continue to simmer to evaporate excess liquid.
Serve with rice.