Healthy One-Pan Creamy Turmeric Chicken Recipe Is On Dinner Repeat (20 Minutes) by Donna John
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The tender chicken drenched in this turmeric-heavy coconut sauce is subtle, yet bold. This tasty creamy turmeric chicken recipe is on the table (seriously!) in 20 minutes. The health benefits of turmeric are undeniable – from reducing inflammation and triglyceride levels to reducing your risk of heart disease. This one-pan recipe is definitely a healthy winner winner chicken dinner.
To make this easy 20-minute chicken recipe with creamy spinach coconut sauce you will need just a few ingredients. Here is your easy shopping list for this gluten-free, high-protein recipe: chicken (read about the health benefits of protein), ground turmeric, ground cumin, ground cinnamon, crushed red pepper flakes, olive oil, onion, garlic, fresh ginger, coconut milk, fresh spinach and limes for juicing.
Cooking Tip: I've used both boneless chicken breast and ground chicken in this healthy chicken recipe, and both are delicious.
Serve this quick and easy turmeric chicken for dinner over white rice, brown rice or quinoa.
Cuisine: Indian / American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 2 large skinless/boneless chicken breasts, cut into cubes (or 1 pound ground chicken)
- 2 teaspoons turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- crushed red pepper flakes, to taste
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 large cloves garlic, minced
- 2 teaspoons minced fresh ginger (I used frozen ginger cubes)
- 1 cup coconut milk
- 2 cups fresh spinach leaves
- 1 tablespoon fresh lime juice
Here's how to make it:
- Combine the turmeric, cumin, cinnamon and crushed red pepper flakes. Season the chicken breast chunks with salt and pepper, and then sprinkle with the turmeric mixture to completely cover. Heat the oil in a skillet and cook the chicken until brown on all sides, about 4 minutes. (Adjust the amount of crushed red pepper flakes to suit your heat preferences. You can also omit them.)
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Add the onion, garlic and ginger. Continue to cook about 2 more minutes.
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Pour in the coconut milk. Bring to a boil, reduce heat and simmer about 5 minutes.
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Add the spinach and lime juice, and season with salt and pepper. Cook until the spinach wilts.
- Serve over rice. Store any leftovers covered in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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