Turmeric Chicken and Rice Casserole Recipe

Introduction

This Turmeric Chicken and Rice Casserole is a comforting, flavorful one-pan meal that combines fragrant spices with tender chicken and creamy rice. It’s perfect for busy weeknights or when you want a satisfying dish with minimal fuss.

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
• 1¼ 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

1. Step 1: Preheat the oven to 350°F (177°C). Lightly grease a 9×13-inch casserole pan.
2. Step 2: Heat the oil in a skillet over medium-high heat. Add the diced onion and sauté for 3 to 4 minutes until slightly translucent.
3. Step 3: Add the minced garlic, turmeric, salt, pepper, ginger, and cumin to the skillet. Stir for about 30 seconds until fragrant.
4. Step 4: Pour in the coconut milk and stir gently to dissolve any lumps. Transfer this mixture to the prepared casserole pan.
5. Step 5: Add water, rinsed rice, grated carrot, and lime juice to the casserole pan. Stir everything together to combine.
6. Step 6: Nestle the chicken breasts on top of the rice mixture, coating both sides lightly with the liquid for extra flavor.
7. Step 7: Cover the pan tightly with aluminum foil and bake for 45 to 50 minutes, until the rice is tender and the chicken is fully cooked.
8. Step 8: Remove from oven. Before serving, fluff the rice gently with a fork, season the chicken with additional salt and pepper to taste, and sprinkle with chopped cilantro.

Tips & Variations

• For added depth, you can brown the chicken breasts in the skillet before adding them to the casserole for baking.
• Swap the chicken breasts with thighs for a juicier result.
• Add chopped bell peppers or peas to the rice mixture for extra vegetables.
• Use jasmine or basmati rice for a different aroma and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or coconut milk to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice will require a longer cooking time and more liquid. Adjust accordingly and check for doneness before serving.

Is this recipe gluten-free?

Yes, all the ingredients used are naturally gluten-free, making this casserole suitable for a gluten-free diet.

Turmeric Chicken and Rice Casserole Recipe

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★★★★★

4.7 from 103 reviews

This Turmeric Chicken and Rice Casserole is a flavorful, one-pan meal combining tender chicken breasts with aromatic turmeric-spiced rice cooked in creamy coconut milk. Enhanced with fresh lime juice, grated carrot, and a hint of warming spices like ginger and cumin, this comforting casserole is easy to prepare and perfect for a wholesome family dinner.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Fusion (with influences from Indian and Caribbean flavors)
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Casserole

• 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

1. Grease the casserole pan: Preheat your oven to 350°F (177°C). Lightly grease a 9×13-inch casserole pan with oil or nonstick spray to prevent sticking.
2. Sauté the aromatics: Heat the olive or coconut oil in a skillet over medium-high heat. Add the diced onion and sauté for 3 to 4 minutes until it becomes slightly translucent and fragrant.
3. Add spices and coconut milk: Stir in the minced garlic, turmeric, kosher salt, black pepper, ground ginger, and cumin. Cook for about 30 seconds to toast the spices, then add the canned coconut milk. Stir gently until the coconut milk is smooth and no longer lumpy. Transfer this mixture to the prepared casserole pan.
4. Combine rice and vegetables: Into the casserole pan, add the rinsed long grain white rice, grated carrot, water, and freshly squeezed lime juice. Stir well to combine all ingredients evenly.
5. Prepare chicken and bake: Nestle the boneless skinless chicken breasts on top of the rice mixture, pressing down so they are partially covered by the liquid for maximum flavor absorption. Cover the casserole pan tightly with aluminum foil.
6. Bake the casserole: Place the foil-covered casserole in the preheated oven and bake for 45 to 50 minutes, until the rice is tender and the chicken is fully cooked through (internal temperature of at least 165°F or 74°C).
7. Finish and serve: Remove the foil, use a fork to fluff the rice gently, season the chicken with additional salt and pepper to taste, and sprinkle with chopped fresh cilantro. Serve warm for a delicious and comforting meal.

Notes

• For extra flavor, coat the chicken breasts in some of the coconut milk and spices before placing them on the rice.
• Make sure to rinse the rice before cooking to remove excess starch for fluffier grains.
• If you prefer a spicier dish, consider adding a pinch of cayenne pepper or red chili flakes when cooking the spices.
• You can substitute boneless chicken thighs if you prefer darker meat, but adjust cooking time slightly as needed.
• Leftovers can be refrigerated for up to 3 days and reheated gently to maintain moisture.

Keywords: turmeric chicken casserole, coconut milk chicken and rice, baked chicken rice casserole, one-pan chicken recipe, gluten free casserole, easy family dinner