Turmeric is the golden darling of good health. This brilliant orange-fleshed root is beloved for its anti-inflammatory and antioxidant properties, not to mention the colorful hue it lends to food. Most cooks are familiar with the dried orange-yellow powder found in the spice aisle, which lends a bitter pungency to foods across India and the Caribbean. It’s the main ingredient in curry powder, and what gives bright-yellow mustard the color we all know and love.
This creamy turmeric chicken skillet recipe uses both fresh and dried turmeric to boost its flavor, color, and overall healthfulness. To highlight its brilliant color, a bit of heavy cream is added to the simmer sauce so the whole dish is bathed in a yellow glow. This sauce is so good you’ll want to be sure to serve it alongside a heap of fluffy jasmine or basmati rice, so not a drop is left behind.
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 1 tablespoon peeled and minced fresh turmeric root
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 1/2 teaspoons ground turmeric
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup low-sodium chicken broth
- Cooked basmati or jasmine rice, for serving
- Chopped fresh cilantro leaves and tender stems, for garnish
- Melt the butter in a 12-inch or larger skillet over medium heat. Add the onion, fresh turmeric, pepper, and 1/2 teaspoon of the salt. Cook, stirring occasionally until the onions are softened, about 5 minutes. Meanwhile, place the chicken on a large plate with the smooth-top side facing up. Season with salt and all of the ground turmeric.
- Push the onions to the outer edges of the pan and place the chicken, seasoned side down, in a single layer in the middle of the pan. Season the chicken with more salt. Cook, undisturbed, until the chicken just begins to brown, no longer than 3 to 4 minutes (any longer and the turmeric will start to burn).
- Using tongs, flip the chicken and cook for 2 minutes more. Pour in the wine and use a wooden spoon to scrape the browned bits from the bottom of the pan. Cook for 1 minute, pour in the cream and broth and stir gently to combine.
- Reduce heat to medium-low, cover, and cook until the chicken is tender and cooked through, and registers at least 165°F on an instant-read thermometer, 18 to 22 minutes. Serve over rice and garnish with cilantro.
However, eating turmeric-based food every day can be mundane. Hence, many people are resorting to turmeric supplements for their daily intake of good health. There are many of them in the market to cater to consumers who are aware of their benefits.