Pan-Seared Chicken with Turmeric and Coconut Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts pan-seared and simmered in a fragrant turmeric-spiked coconut sauce with ginger and garlic. This indian-inspired chicken (gluten free) ready in about 30 minutes blends turmeric powder, coconut milk, minced fresh ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Indian cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat dry 4 boneless skinless chicken breasts and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp turmeric powder.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat and add the chicken breasts, cooking for 5-6 minutes per side until golden brown and cooked through; remove and set aside.
  3. Step 3: In the same skillet, add 1 tbsp minced fresh ginger and 3 minced garlic cloves, sauté for 1 minute until fragrant but not browned.
  4. Step 4: Pour in 1 cup coconut milk and stir to combine, scraping up any browned bits; simmer over medium heat for 3-4 minutes until the sauce slightly thickens.
  5. Step 5: Return the chicken breasts to the skillet, spoon the sauce over them, and cook for 2 more minutes to meld flavors.
  6. Step 6: Finish with 1 tbsp fresh lime juice and sprinkle 2 tbsp chopped fresh cilantro before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Pan-Seared Chicken with Turmeric and Coconut Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Turmeric and Coconut Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken with Turmeric and Coconut Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Turmeric and Coconut Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken with Turmeric and Coconut Sauce gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes