Spiced Chicken & Turmeric Rice Recipe-NYC Street Food
In New York City, halal food carts are ubiquitous! Here’s my version of the addictive turmeric and spiced chicken rice with some Indian influences.
I’ve been living in NYC for almost two years and these cheap and cheerful delights are my weakness. They’re more prevalent in tourist hotspots like Manhattan and downtown Brooklyn and are served with a decadent white sauce with optional BBQ & five-alarm hot sauce.
Indulgent for a reason, this dish may not be too waistline friendly, so I’ve come up with a healthier alternative which still tastes incredible! You’ll be counting down the hours until you get to devour this recipe– I know I do and it’s now a frequent star in my weekly meal prep rotations. (Especially since I’ve moved to a less populated, residential neighborhood… not many street food carts around so I’ve gotta get my fix!)
The recipe calls for either chicken breast or thighs-it’s really up to you. I have a preference for white meat but it’s a known fact that dark meat stays moist while the former has a tendency to become dry and stringy. The key is to not cook it for too long and since chicken has a rapid cooking time, this dish brings with it, the gift of speed.
Spiced Chicken & Turmeric Rice
Ingredients
- 2 medium/large skinless and boneless chicken breasts *or thighs (skinless and boneless)
- 1 large clove of garlic or 2 small cloves
- 2 tbsp coriander powder
- 1 tsp dried oregano
- 1 tsp ground black pepper
- *salt to taste
- ¼ cup olive oil
- 1 cup white basmati rice
- 3 tsp turmeric powder
- 1 tsp cumin powder
- ½ cup plain non-fat greek yoghurt
- ¼ cup Low-fat mayo
- 1 Lemon (freshly squeezed)
- 1 tsp chopped parsley can be fresh or dry
- *Sriracha hot sauce optional
- 1 tbsp unsalted butter
- ¼ tsp garlic powder
Instructions
- Wash the chicken breasts and chop into bitesize cubes. Set aside in a bowl.
- Prepare the marinade by crushing the garlic cloves in a small bowl and add the coriander powder, oregano, black pepper, olive oil and lemon juice. Mix well with a whisk or spoon.
- Pour the marinade over the chicken cubes and make sure each piece is well coated. Set aside for 15 mins. (You can even do this step the night before and leave the marinated chicken in the fridge overnight)
- Wash the rice in a sieve to get rid of excess starch.
- Melt the butter (or use olive oil for a healthier alternative) in a saucepan on medium/high heat.
- Once the butter is melted, add in the turmeric and cumin powder and stir for 20 seconds.
- Now it's time to add in the uncooked rice. Stir until each grain of rice takes on a yellowish hue.
- Pour in the water (equal parts boiling and cold) and bring to a boil on high heat.
- Once the water is boiling, turn the heat to low and cover with a lid for 10-12 minutes or until the rice is fully cooked and the liquid has evaporated.
- Heat up a shallow, non-stick pan on medium/high heat.
- Add in the chicken cubes and fry for 3-5 minutes. No oil is needed here as the marinade contains olive oil. The chicken should be golden brown on the outside.
- Once the chicken is thoroughly cooked, transfer to a plate and drain excess oil with a kitchen towel.
- To make the white sauce dressing, combine the yoghurt, mayo, parsley, lemon juice, garlic powder, salt and black pepper in a bowl. Thin it out with a few drops of water and whisk until smooth.
- Plate your dish with the turmeric rice and add the chicken on top.
- Add generous amounts of dressing over the dish and a squirt (or more) of sriracha hot sauce for that extra kick. Enjoy!
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