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Turmeric Cashew Chicken Rice

Course: Dinner
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Author: Michelle De La Cerda
Turmeric Cashew Chicken Rice ~ Don't toss that leftover rice! Add chicken, peas, cashews, and spiced coconut milk for quick, yet delicious one pan meal.


  • 3-4 cups cooked basmati rice
  • 2 tbsp high heat oil
  • 1 cup chopped onion
  • 4 cloves garlic; minced/grated
  • 1 cup peas
  • 1/4 cup chopped cilantro; plus more for garnish
  • 1 cup coconut milk
  • 1/2 cup greek yogurt
  • 1 tsp turmeric
  • 1 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/8 tsp chili powder +/- to taste
  • 1/2 tsp garam masala
  • Salt; to taste
  • 1/2 cup lightly salted cashews (halves/pieces)
  • 3-4 cups chopped cooked chicken (or turkey)


  1. Combine the spices and set aside.
  2. Whisk together the coconut milk and yogurt, once smooth, whisk in the spices; set aside.
  3. Heat a large skillet, pan, or wok over high heat, once hot, add the oil.
  4. Add the rice, onion and garlic, stir constantly for 3-5 minutes or until the onions begin to soften.
  5. Add the peas and cilantro, mix well.
  6. Reduce heat to medium-high.
  7. Pour in the seasoned coconut milk, stir constantly allowing the liquid to be absorbed into the rice.
  8. Add the cashews, mixing them into the rice completely; cook 2-3 minutes.
  9. Stir in the cooked chicken and allow to warm through, about 2-3 minutes.
  10. Garnish with fresh cilantro, serve, and enjoy.