This easy one-pot turmeric rice with chicken and peas gets ready in just 20 minutes. A full meal with starch, protein, and veggies is an absolute kids favorite too. With easy to find ingredients this can be made any time of the week or weekend.
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About this recipe
A simple and easy recipe that gets done in just 20 minutes. The chicken is lightly flavored with curry powder but I wouldn't really call it an Indian dish. The turmeric adds a beautiful golden yellow color which is very attractive and appetizing.
I am using basmati rice but any rice you prefer can be used. Basmati gives us a nice fluffy and grainy texture when cooked with the right amount of water. You can even use brown or wild rice just make the necessary adjustments to the liquid required and the cooking time.
Ingredients and substitutes
- Chicken - I am using chicken thighs, and yet you can certainly use chicken breast. To preventing drying out, I recommend you brown it for just a minute on each side.
- Rice - Today, I have brown basmati rice but you can certainly use white rice. If you choose different rice make sure to check the liquid recommendations on the package.
- Turmeric – Give a pretty yellow color to the rice and is very high in anti-oxidant. You can find turmeric in most supermarkets. Also available in Indian or Middle-Eastern stores.
- Onion – I like using red onions because they caramelize and add a nice sweetness to the rice but you can use any onions you have on hand.
- Stock – I often use chicken stock but vegetable stock works just as well. You can even use the same quantity of water.
Step by step instructions (pin)
- Clean, wash and soak rice for 30 minutes - Drain and set aside.
- Cut the chicken into large pieces about 6 inches
- Season the chicken with salt, pepper, and curry powder - set aside.
- In a skillet, add a tbsp oil
- Add the chicken pieces, cook on each side for 2 minutes on medium-high heat. Remove and set aside.
- To the same skillet, add remaining oil, saute onions until translucent.
- Add the garlic and turmeric powder,
- Then, add the drained rice, toast it for 2 minutes.
- Add the peas and herbs.
- Season with salt and pepper.
- Then add the chicken stock. Stir to combine
- Return the chicken back to the pan.
- Let come to a boil.
- Lower the heat to an absolute simmer (low)
- Cover the pan and let cook on low for 15 minutes
- After 15 minutes, turn the heat off - if possible let cool 10 minutes.
- Open, fluff the rice with a fork
- Serve.
Frequently asked questions
This chicken turmeric rice will keep in the fridge for a good 4o to 5 days. You can even freeze it for up to a month.
Yes, you can certainly use any rice you want just adjust the liquid and cooking times accordingly.
Absolutely, you can add up to 1 cup chopped carrots along with peas or potatoes just as we did in my vegetable rice pilaf. Make sure they are diced small so they cook the same time as the rice.
I am using chicken stock, but you can certainly use vegetables, beef or even water. Just keep to the amount in the recipe.
Yes, you can replace ½ cup liquid with coconut milk just as we did in my coconut turmeric rice.
Absolutely, I do have a coconut turmeric rice recipe that would be perfect if you want make this a meatless dish.
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Recipe
Turmeric Rice with Chicken and Peas
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Ingredients
- 0.5 lb (250 g) Chicken boneless
- 1 cup (200 g) Rice basmati
- ½ cup Onions chopped
- 1 tsp Garlic minced
- 2 tsp Curry powder
- 1 tsp Turmeric powder
- ½ cup Green peas frozen
- 1 tbsp Oil cooking
- ¼ cup herbs fresh cilantro or parsley
- 1.5 cups (350 ml) Chicken stock
- 1 tsp Salt
- ½ tsp Pepper
Instructions
- Clean, wash and soak rice for 30 minutes – Drain and set aside.
- Cut the chicken into large pieces about 6 inches
- Season the chicken with salt, pepper, and curry powder – set aside.
- In a skillet, add a tbsp oil
- Add the chicken pieces, cook on each side for 2 minutes on medium-high heat. Remove and set aside.
- To the same skillet, add remaining oil, saute onions until translucent.
- Add the garlic and turmeric powder,
- Then, add the drained rice, toast it for 2 minutes.
- Add the peas and herbs.
- Season with salt and pepper.
- Then add the chicken stock. Stir to combine
- Return the chicken back to the pan.
- Let come to a boil.
- Lower the heat to an absolute simmer (low)
- Cover the pan and let cook on low for 15 minutes
- After 15 minutes, turn the heat off. If possible let cool for 10 minutes
- Open, fluff the rice with a fork
- Serve.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Ash
Wow! This was SO GOOD. I added a tbsp of fresh minced ginger with the garlic and turmeric and it was so yummy. The chicken was so moist and the rice was perfect. Had sautéed garlic zucchini and brussel sprouts on the side and it paired very well. Thank you <3
Veena Azmanov
Thanks, Ash. Happy you enjoyed it
Sherstin S
I just found your site during this covid crisis and I have made your Pain de mie and now this and I’m so happy to have found you!! I read through all your spice tutorials and am loving the blends I’ve made! Also my 19 month old baby devoured this meal and my four year old kept asking what restaurant I got this from 🤣
Veena Azmanov
Aww Sherstin. You just made my day. Welcome to my blog and thank you for such a lovely comment. My kids love this turmeric rice with chicken as well as this one coconut turmeric rice with peas. It was their one favorite when they were toddlers. I think its the wonderful coconut cream that is so appealing to them.
Jenni LeBaron
This turmeric chicken with rice and peas looks like a delicious weeknight dinner that would work equally well for meal prep during the week or even freeze well if I wanted to make a double batch. I've got all the ingredients for it on hand right now too. So glad I found this!
Veena Azmanov
Thank you, Jenni. Absolutely. Let me know how it goes.