One Pot Turmeric Chicken and Rice

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This one pot turmeric chicken and rice dish is made by cooking chicken breast, green beans, tomatoes, aromatics, and seasonings with the rice all in one pot. A recipe for raita is included, as a condiment, if desired. Serve with a tossed salad and some naan or roti for a complete meal.

By Brenda Venable
Published on September 26, 2024
overhead view of turmeric chicken and rice with green beans and tomatoes on aqua plate with Indian print aqua towel and yellow ramekin of raita
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 1/2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces

  • salt and freshly ground black pepper to taste

  • 1 tablespoon unsalted butter

  • 1 teaspoon ground turmeric

  • 1 cup chopped onion

  • 2 teaspoons peeled and minced fresh ginger

  • 2 cloves garlic, peeled and minced

  • 1 cup chopped tomato

  • 2 cups green beans, cut into 2-inch pieces

  • 1 teaspoon curry powder

  • 1 pinch ground cinnamon

  • 1/4 teaspoon ground cumin

  • 1 cup jasmine rice

  • 2 bay leaves

  • 2 teaspoons fish sauce

  • 1 1/2 cups chicken stock

Directions

  1. Pat chicken pieces dry; season with salt and pepper.

  2. Melt butter in a large casserole or Dutch oven, and sprinkle with turmeric. Add chicken pieces in a single layer and cook over medium-high heat until lightly browned, 2 to 3 minutes. Turn and brown the other side, 2 to 3 minutes. Transfer chicken to a plate and keep warm.

  3. To the same pot, add onion, ginger, and garlic and cook, stirring occasionally, until starting to brown, about 2 minutes. Add tomatoes, green beans, curry powder, cinnamon, cumin, and rice. Stir constantly, until fragrant, about 1 minute. Return chicken and any accumulated juices to the pot, and add bay leaves, fish sauce, and chicken stock. Be sure to stir up all the browned bits from the bottom of the pot into the sauce.

  4. Bring to a boil, cover, and reduce heat to low; simmer for 10 minutes. Meanwhile, make raita, if using (See Cook’s Note).

  5. Adjust the lid to partially cover and vent, and continue to simmer until rice is tender, 10 to 15 minutes longer.

  6. Remove from heat, uncover, and let stand for 5 minutes. Serve warm, with raita as a garnish, if desired.

    Cook’s Note

    For Raita: Stir 1/2 cup plain Greek yogurt, 1/3 cup grated, drained cucumber, 1 tablespoon minced fresh mint, 1 1/2 teaspoons lime juice, 1/8 teaspoon garam masala, and 1/8 teaspoon granulated garlic together in a bowl. Season with salt to taste.

Nutrition Facts (per serving)

453 Calories
11g Fat
28g Carbs
59g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 453
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 20%
Cholesterol 155mg 52%
Sodium 570mg 25%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 59g 118%
Vitamin C 15mg 17%
Calcium 88mg 7%
Iron 4mg 21%
Potassium 872mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.