Creamy Turmeric Chicken Recipe Is a Healthy & Nutritious Dinner (30 Minutes) Chicken Recipes Dinner Middle Eastern Recipes Gluten-free Spices Indian Recipes

This is a wonderful chicken recipe that may help fight inflammation. This easy turmeric chicken recipe is creamy and full of flavor – and ready in about 30 minutes. I loved that the chicken recipe called for fresh turmeric and ground turmeric. A double whammy of nutrition! Not only is this easy turmeric chicken recipe tasty and delicious, there are many health benefits of turmeric, including being an inflammation fighter.

To make this creamy chicken dinner you will need a short list of ingredients. Here is your shopping list: butter, onion, fresh turmeric root, boneless chicken thighs, ground turmeric, white wine, heavy cream or evaporated milk, chicken broth and optional fresh cilantro for garnishing. The chicken cooks up on the stovetop in about 25 minutes, with minimal prep. Never having cooked with fresh turmeric before, I was surprised at how good it smelled and how easy it was to peel and chop compared to fresh ginger root.

Serve this creamy yellow chicken over rice and garnish with fresh chopped cilantro. Add a fresh vegetable on the side and you have a winning dinner. This skillet dinner is sure to become a family favorite.

Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 2 tablespoons butter
• 1 onion, sliced
• 1 tablespoon minced fresh turmeric root
• 1 1/2 - 2 pounds boneless chicken thighs
• 1 - 2 tablespoons ground turmeric
• 1/2 cup white wine
• 1/2 cup heavy cream or evaporated milk
• 1/2 cup chicken broth
• chopped cilantro, for garnish (optional)

Recipe Notes

• You could use boneless chicken breasts instead of thighs. I prefer thighs because they are juicier and harder to overcook.

• If you don't want to cook with wine, use more chicken or vegetable broth.

• Turmeric root can stain, so be sure to chop it on a cutting board.

Here's how to make it:

1. Melt the butter in a skillet (I used a cast iron skillet). Add the onions and fresh turmeric root and cook about 5 minutes or until soft. Season with salt and pepper.
2. Season the chicken with salt and pepper and the ground turmeric on both sides. Move the onions to the side of the pan. Add the chicken and cook until golden brown on one side, about 4 to 5 minutes. Flip the chicken over and continue to cook until almost cooked through, another 4 to 5 minutes.
3. Add the wine and stir to remove the brown bits from the bottom of the pan. Cook about 2 minutes.
4. Add the cream and chicken broth. Cook for about 8 to 10 minutes or until sauce has thickened and chicken is cooked through.
5. Serve over rice and garnish with fresh cilantro.

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