Prepare to embark on a culinary journey as we unveil the magnificent Turmeric Chicken and Rice Casserole! This dish is not just your ordinary comfort food; it’s an irresistible symphony of flavors and aromas that will transport your taste buds to new heights of delight.
Within this casserole, you’ll discover a delightful marriage of tender, succulent chicken pieces, aromatic long-grain rice, and vibrant vegetables. But what truly makes this dish extraordinary is the golden treasure known as turmeric. With its earthy and subtly peppery notes, turmeric doesn’t just give the casserole a rich, warm hue; it infuses it with a captivating depth of flavor that’s irresistible.
Once it emerges from the oven, all left to do is fluff the rice, plate a juicy chicken breast, and savor the curry-infused goodness. This dish is a breeze to prepare, brimming with the irresistible flavor of curry. It’s worth noting that turmeric brings along its anti-inflammatory properties, adding an extra layer of goodness.
Turmeric Chicken and Rice Casserole Recipe Ingredients
This dish’s name doesn’t do it justice. It’s a remarkable upgrade to the traditional Turmeric Chicken and Rice Casserole, boasting the perfect harmony of cool and hot flavors.
Toasted Onion with Garlic: We opt for the sweetness of yellow onions and generously include garlic for that unmistakable aromatic punch.
Turmeric and Ginger Duo: These dynamic ingredients team up to infuse the casserole with both beneficial antioxidants and a burst of flavor.
Cumin: This spice complements the flavors of cumin, turmeric, and ginger, enhancing them to their full potential.
Creamy Coconut Milk: Instead of the carton variety, we reach for the richness of canned full-fat coconut milk, providing a moisture boost that elevates the chicken and rice to perfection.
Vibrant Carrot: One giant carrot is all it takes to sneak in some vegetable goodness.
Zesty Lime: We prefer the zing of freshly squeezed lime over the bottled variety.
Lively Cilantro: For all the cilantro enthusiasts out there, feel free to use more as a garnish. If cilantro isn’t your thing, parsley makes a worthy substitute.
How to Make Turmeric Chicken and Rice Casserole
Making this casserole is a delightful journey of preparation, sautéing, and baking. For even cooking, use a 9-by-13-inch baking dish. Preheating your oven to 350 degrees Fahrenheit (177 degrees Celsius) and gently butter the pan.
Prepare the delightful onion and spice combination.
In a separate pan, sauté the finely chopped onions until they turn transparent, which takes about 4 minutes. After adding garlic, turmeric, salt, pepper, ginger, and cumin, give it all a good stir for an additional 30 seconds. Then, introduce the coconut milk and whisk it gently until it’s perfectly blended.
Now, transfer this symphony of flavors to a generously sized casserole dish.
Add water, rice, carrot, and lime juice to the casserole dish, and pour in the creamy onion mixture. Mix everything and place the chicken breasts on top. You can spoon some creamy liquid over the chicken breasts or use tongs to ensure they soak up all that luscious flavor.
Now, let the magic happen. Cover the pan with aluminum foil and bake for 45–50 minutes. Your reward will be juicy, perfectly cooked chicken and rice that’s just right. If needed, a few extra minutes of baking will do the trick.
For the grand finale, fluff the rice, season the chicken with a sprinkle of salt and pepper. Now crown your creation Turmeric Chicken and Rice Casserole with a generous sprinkle of fresh cilantro.
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Storage & Meal Prep Tips
Should you find yourself with leftovers, fret not. You can freeze individual servings and relish this amazing dish until a month later when your fridge cries out for a gourmet meal.
And if you’re planning on store your masterpiece over a few days, rest assured it will stay fresh in the refrigerator for up to five days when stored properly.
To go the extra mile and ensure your Turmeric Chicken and Rice Casserole stands the test of time, freeze any remaining portions in a suitable jar for up to three months. Your future self will thank you!
TURMERIC CHICKEN AND RICE CASSEROLE
Ingredients
- 1 tablespoon olive oil or coconut oil
- 1 medium onion diced
- 4 garlic cloves minced
- 2 teaspoons ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- 1 can 13.5 ounces full fat coconut milk
- ¾ cup water
- 1 ¼ cup long grain white rice rinsed
- 1 large carrot grated
- 1 lime juiced (about 2 tablespoons)
- 4 boneless skinless chicken breasts
- roughly chopped fresh cilantro for garnish
Instructions
- First, preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) and lightly butter the pan.
- In a separate pan, sauté the chopped onions for about 4 minutes, or until transparent.
- Stir for a further 30 seconds after adding the garlic, turmeric, salt, pepper, ginger, and cumin.
- Then, add the coconut milk and whisk gently until combined.
- Add the water, rice, carrot, and lime juice to the casserole dish, and pour in the creamy onion mixture.
- Add the chicken breasts after stirring everything else together.
- Spoon the creamy liquid over the chicken breasts or flip them with tongs to add some flavor.
- Bake for 45–50 minutes with the pan covered with aluminum foil.
- The chicken should be juicy and cooked through, and the rice should be just right. Just a few more minutes of cooking time, if necessary.
- Dress it up! Prior to serving, fluff the rice, season the chicken with additional salt and pepper, and top with a generous amount of fresh cilantro.
