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Anti-Inflammatory Turmeric Chicken & Rice Recipe
Ash Tyrrell

Anti-Inflammatory Turmeric Chicken & Rice Recipe

I have to tell you, making this Anti-Inflammatory Turmeric Chicken & Rice was such a delight. The moment the turmeric hit the hot pan, the kitchen filled with a warm, golden aroma that instantly lifted my spirits. I love dishes that are both comforting and nourishing, and this recipe hits the mark perfectly.
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Total Time 50 minutes
Ingredients Method Notes

Ingredients
  

  • Boneless skinless chicken breasts – 3–4 pieces, adjust based on servings. Using fresh chicken gives the best texture.
  • Fresh garlic – 3 cloves minced. Fresh garlic brings a punchier flavor than pre-minced varieties.
  • Turmeric powder – 2 teaspoons. This is the star for anti-inflammatory benefits; make sure it’s fresh for vibrant color.
  • Coconut milk – 1 cup full-fat. Adds creaminess that complements the earthy turmeric perfectly.
  • Brown rice – 1 cup. I prefer brown rice for its fiber content and slightly nutty flavor.
  • Vegetable broth – 2 cups low-sodium. Enhances flavor without making it too salty.
  • Soy sauce – 2 tablespoons low-sodium. Balances the richness of coconut milk.
  • Lemon juice – 1 tablespoon freshly squeezed. Brightens up the dish with a zesty kick.

Method
 

  1. Start by gathering everything you need. Mince the garlic, measure out the turmeric, and rinse the rice. Having everything ready makes the cooking process smooth and enjoyable.
  2. Mix turmeric, minced garlic, salt, and pepper in a bowl. Toss the chicken until fully coated in this golden mixture. I always let it sit a few minutes to soak in all those flavors.
  3. Heat a tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken about 5 minutes per side until golden brown. The aroma at this stage is irresistible—it makes your kitchen feel like a cozy café.
  4. Pour in the coconut milk and vegetable broth, then bring to a gentle simmer. This combination creates a creamy, flavorful base for your rice and chicken.
  5. Stir in the brown rice and cover the skillet. Let it simmer for about 30 minutes, or until the rice is tender and has absorbed the liquid. The rice soaks up all the spices, making every bite delicious.
  6. Transfer the chicken and rice to plates. Drizzle with soy sauce and lemon juice for a final zing. Garnish with fresh herbs for a vibrant presentation that makes the dish even more inviting.

Notes

  • I like to use fresh turmeric root for a brighter color and deeper flavor.
  • Let the chicken rest a few minutes after cooking; it keeps the meat juicy.
  • Don’t forget to season the rice—it makes a huge difference in taste.
  • I sometimes toast the rice lightly before cooking to add a subtle nutty flavor.