Turmeric Chicken and Rice Casserole Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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
