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Turmeric Chicken and Rice Casserole A plate of turmeric chicken and rice, showcasing a golden-brown chicken breast resting on a vibrant bed of yellow rice, topped with freshly chopped cilantro and shredded carrots. The rice looks fragrant and full of flavor, creating a colorful and appetizing dish.

Turmeric Chicken and Rice Casserole

A vibrant, flavorful Turmeric Chicken and Rice Casserole with a healthy turmeric twist that’s easy to make and sure to impress.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: American, Indian
Keyword: chicken rice casserole, easy dinner, healthy casserole, turmeric chicken casserole
Prep Time: 15 minutes
Cook Time: 45 minutes
Custom Time: 1 hour
Total Time: 2 hours
Servings: 4
Calories: 593kcal
Cost: $10

Ingredients

  • 1 tablespoon olive oil or coconut oil
  • 1 medium onion diced (adds sweetness and flavor)
  • 4 garlic cloves minced (for aroma and depth of flavor)
  • 2 teaspoons ground turmeric for a vibrant color and earthy flavor
  • 1 teaspoon ground ginger adds a subtle spice
  • 1 teaspoon kosher salt to taste
  • ½ teaspoon freshly ground black pepper for warmth
  • ½ teaspoon ground cumin adds smokiness
  • 1 can 13.5 ounces full fat coconut milk (rich and creamy base)
  • ¾ cup water to help cook the rice
  • 1 ¼ cup long grain white rice rinsed (preferred rice for casserole)
  • 1 large carrot grated (adds sweetness and color)
  • 1 lime juiced (about 2 tablespoons, adds tang)
  • 4 boneless skinless chicken breasts can swap for thighs if preferred
  • Roughly chopped fresh cilantro for garnish

Instructions

  • Preheat the oven to 350°F (177°C). Lightly grease a 9x13-inch casserole pan.
  • Heat the oil in a skillet over medium-high heat. Add the diced onion and sauté for 3 to 4 minutes, until slightly translucent.
  • Add the minced garlic, turmeric, salt, pepper, ginger, and cumin to the skillet. Stir for about 30 seconds to release the aromas. Then add the coconut milk and stir gently until smooth, without lumps. Transfer the mixture to the prepared casserole pan.
    A skillet filled with rice, green peas, and sautéed onions. The rice appears to have absorbed the golden color from the turmeric, and a generous amount of spices is sprinkled on top, ready to be stirred into the mixture for a flavorful base.
  • Add the water, rinsed rice, grated carrot, and lime juice to the casserole pan. Stir until evenly combined.
  • Nestle the chicken breasts on top of the rice mixture. Coat both sides of the chicken in the liquid to enhance the flavor. Cover the pan with aluminum foil and bake for 45 to 50 minutes, until the rice is tender and the chicken is fully cooked.
    A casserole dish where rice and shredded carrots have been added to a golden, aromatic sauce. The chicken breasts are nestled within the dish, likely marinating in the flavorful liquid, and the rice is absorbing the vibrant color of the turmeric.
  • Once done, remove the pan from the oven and fluff the rice with a fork. Season the chicken with additional salt and pepper to taste. Garnish with chopped cilantro before serving.
    A baking dish with raw chicken breasts submerged in a golden, yellow sauce, surrounded by vegetables like carrots and onions. The dish is about to be baked, promising a delicious and comforting meal with aromatic flavors.

Notes

This dish offers a burst of turmeric flavor with tender chicken and aromatic rice, making it a go-to weeknight dinner for a healthy yet satisfying meal.

Nutrition

Serving: 400g | Calories: 593kcal (30%) | Carbohydrates: 57g (19%) | Protein: 31g (62%) | Fat: 28g (43%) | Saturated Fat: 19g (119%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg (24%) | Sodium: 744mg (32%) | Potassium: 853mg (24%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 2595IU (52%) | Vitamin C: 11mg (13%) | Calcium: 69mg (7%) | Iron: 5mg (28%)
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