Stovetop Ginger-Turmeric Chicken with Coconut Rice

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Juicy chicken simmered in a fragrant ginger-turmeric sauce paired with creamy coconut-infused jasmine rice for an aromatic and colorful meal. This Asian Fusion chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, fresh ginger, and turmeric powder for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp fresh ginger, grated
• 1 tsp turmeric powder
• 3 cloves garlic, minced
• 1 cup coconut milk
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup jasmine rice
• 1 1/4 cups water
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro
• 2 scallions, thinly sliced

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice with 1 cup coconut milk and 1 1/4 cups water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
2. Step 2: While the rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 cloves minced garlic and 2 tbsp grated fresh ginger, sauté for 1 minute until fragrant but not browned.
3. Step 3: Add 1 lb chicken thigh pieces to the skillet, season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp turmeric powder. Cook, stirring occasionally, for 6-8 minutes until chicken is browned and cooked through.
4. Step 4: Pour in 1 cup coconut milk and reduce heat to medium-low. Simmer uncovered for 5 minutes until the sauce thickens slightly and coats the chicken.
5. Step 5: Fluff coconut rice with a fork and stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro.
6. Step 6: Serve the turmeric chicken over the coconut rice, garnished with thinly sliced scallions for a fresh bite.