Nasi Kuning with Chicken
Golden turmeric rice cooked in coconut milk with tender chicken, aromatic ginger, and garlic. A fragrant, comforting one-pan Indonesian rice dish ready in 35 minutes.
- Total time
- 35 min
- Servings
- 4
- Calories
- 580
- Protein
- 32g
Ingredients
- 1 lb chicken breast, cut into 1-inch cubes
- 2 cups jasmine or long-grain white rice
- 1.5 cups coconut milk
- 1.5 tsp turmeric powder
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 1 cup chicken broth
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Add chicken and cook, stirring often, until no pink remains on the outside, about 6 minutes.
- 3
Stir in ginger, garlic, and turmeric; cook until fragrant, about 1 minute.
- 4
Add rice and stir to coat with oil, about 1 minute.
- 5
Pour in coconut milk and broth; stir once and bring to a boil.
- 6
Reduce heat to low, cover tightly, and simmer until rice is tender and liquid is absorbed, about 18 minutes.
- 7
Remove from heat and let stand 5 minutes covered. Fluff with a fork.
- 8
Season with salt and pepper to taste. Serve hot.
Tools you’ll need
- 12-inch skillet or large saucepan
- wooden spoon or spatula
- measuring cups
- measuring spoons
- knife and cutting board
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