Turmeric Spiced Chicken Bowl with Pickled Cucumber Crispy Rice and Chilli Peanut Sauce Recipe

Introduction

This vibrant turmeric spiced chicken bowl combines fragrant, tender chicken thighs with crunchy pickled cucumber and crispy fried rice. Finished with a rich chilli peanut sauce, it’s a delightful meal packed with bold flavors and contrasting textures that come together beautifully in every bite.

Ingredients

• 20g ginger, peeled and grated
• 4 garlic cloves, crushed or grated
• 2 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• 2 tbsp vegetable oil
• 6 boneless, skinless chicken thighs
• 250g short-grain rice (such as sushi rice)
• Small handful of coriander, leaves picked
• 1 cucumber
• 2 tbsp rice wine vinegar
• 2 tsp caster sugar
• 1 tsp grated ginger
• 4 tbsp chunky peanut butter
• 2 tbsp rice wine vinegar
• 2 tbsp light soy sauce
• 1½ tsp caster sugar
• 1 tbsp sweet chilli sauce

Instructions

1. Step 1: In a large bowl, mix the grated ginger, crushed garlic, ground turmeric, cumin, cinnamon, 1 tablespoon vegetable oil, and 2 teaspoons salt. Add the chicken thighs and coat them thoroughly with the spice paste. Cover and chill for at least 1 hour or overnight for best flavor.
2. Step 2: Cook the rice according to the package instructions. Once cooked, drain and spread it out on a tray or plate to cool. You can chill the rice overnight to deepen the texture.
3. Step 3: Thinly slice the cucumber using a mandoline if you have one. Place the slices in a non-metallic bowl and add 2 tablespoons rice wine vinegar, 2 teaspoons caster sugar, 1 teaspoon grated ginger, and ½ teaspoon salt. Toss to combine, cover, and chill for at least 1 hour or overnight to pickle.
4. Step 4: In another bowl, mix the chunky peanut butter, 2 tablespoons rice wine vinegar, 2 tablespoons light soy sauce, 1½ teaspoons caster sugar, 1 tablespoon sweet chilli sauce, and 2 tablespoons water until smooth to make the chilli peanut sauce.
5. Step 5: Heat a griddle pan or barbecue to high heat. Cook the marinated chicken thighs for 10–12 minutes, turning regularly until cooked through (internal temperature should reach 70°C if using a thermometer). Remove from heat and rest covered with foil.
6. Step 6: Heat a large non-stick frying pan over medium heat. Add the remaining 1 tablespoon vegetable oil, then add the cooled rice, pressing it into an even layer. Let it cook undisturbed for a few minutes to create a crispy edge, then break up the rice and stir-fry for another 2–3 minutes until hot and crisp.
7. Step 7: Divide the crispy rice between four shallow serving bowls. Slice the rested chicken into bite-sized pieces and arrange on top. Drizzle over any juices from the resting plate or pan, add a generous portion of the pickled cucumber, drizzle with the chilli peanut sauce, and finish with fresh coriander leaves.

Tips & Variations

• For extra heat, add chopped fresh chilli or a dash of chilli flakes to the peanut sauce.
• If you prefer, substitute chicken thighs with chicken breasts, but adjust cooking time to avoid drying out.
• Use jasmine rice if sushi rice is unavailable, but short-grain rice helps achieve the best crispy texture.
• The cucumber pickle can be made a day ahead to develop deeper flavors and save preparation time.

Storage

Store leftover components separately in airtight containers in the fridge for up to 2 days. Reheat the chicken thoroughly before serving. To re-crisp the rice, heat it in a frying pan over medium heat rather than microwaving. Assemble bowls fresh to maintain the best textures.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

Yes, you can use frozen chicken thighs; just make sure to thaw them completely before marinating and cooking for even flavor and proper cooking.

How do I make sure the rice gets crispy?

Press the cooled, cooked rice into an even layer in a hot oiled pan without stirring at first. Let it cook undisturbed until a golden crust forms around the edges before breaking it up and stir-frying further.

Turmeric Spiced Chicken Bowl with Pickled Cucumber Crispy Rice and Chilli Peanut Sauce Recipe

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★★★★★

5 from 117 reviews

• Author: Sophie
• Total Time: 1 hour 45 minutes (including 1 hour marinating)
• Yield: 4 servings 1x

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Description

A vibrant and flavorful turmeric-spiced chicken dish served over crispy stir-fried rice, accompanied by tangy pickled cucumber and a rich, spicy chilli peanut sauce. This recipe combines aromatic spices and fresh ingredients to create a satisfying Asian-inspired bowl perfect for a hearty meal.

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Ingredients

Scale 1x2x3x

Chicken Marinade

• 20g ginger, peeled and grated
• 4 garlic cloves, crushed or grated
• 2 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• 2 tbsp vegetable oil (divided)
• 6 boneless, skinless chicken thighs
• 2 tsp salt (used in marinade)

Rice

• 250g short-grain rice, such as sushi rice

Pickled Cucumber

• 1 cucumber
• 2 tbsp rice wine vinegar (divided)
• 2 tsp caster sugar (divided)
• 1 tsp grated ginger
• ½ tsp salt

Chilli Peanut Sauce

• 4 tbsp chunky peanut butter
• 2 tbsp rice wine vinegar
• 2 tbsp light soy sauce
• 1½ tsp caster sugar
• 1 tbsp sweet chilli sauce
• 2 tbsp water

Garnish

• Small handful of coriander leaves, picked

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Instructions

1. Prepare the Chicken Marinade: In a large bowl, mix the peeled and grated ginger, crushed garlic cloves, ground turmeric, ground cumin, ground cinnamon, 1 tablespoon of vegetable oil, and 2 teaspoons of salt. Add the boneless skinless chicken thighs and thoroughly coat them with the spice paste. Cover and chill the chicken for at least 1 hour, preferably overnight to allow the flavors to develop.
2. Cook and Cool the Rice: Cook the short-grain rice according to the package instructions until tender. Drain any excess water and spread the cooked rice evenly on a tray or large plate to cool completely. Once cooled, the rice can also be chilled overnight for convenience.
3. Prepare the Pickled Cucumber: Slice the cucumber as thinly as possible, ideally using a mandoline slicer for uniformity. Place the slices in a non-metallic bowl and add 1 tablespoon of rice wine vinegar, 1 teaspoon of caster sugar, grated ginger, and ½ teaspoon of salt. Toss well to coat the cucumber in the pickling mixture, cover the bowl, and refrigerate for at least 1 hour or overnight.
4. Make the Chilli Peanut Sauce: In a separate bowl, combine chunky peanut butter, 2 tablespoons of rice wine vinegar, light soy sauce, 1½ teaspoons of caster sugar, sweet chilli sauce, and 2 tablespoons of water. Stir until the sauce is smooth and well blended. Set aside.
5. Cook the Chicken: Heat a griddle pan over high heat or prepare a barbecue grill. Cook the marinated chicken thighs for 10 to 12 minutes, turning occasionally, until fully cooked through and the internal temperature reaches 70°C (158°F). Transfer the chicken to a plate, cover loosely with foil, and let it rest for a few minutes.
6. Crisp the Rice: Heat a large non-stick frying pan over medium heat and add the remaining 1 tablespoon of vegetable oil. Add the cooled rice, pressing it down into an even layer. Allow the rice to cook undisturbed for several minutes until a crispy crust forms on the bottom. Break up the rice and stir-fry for another 2 to 3 minutes until heated thoroughly and slightly crispy.
7. Assemble the Bowls: Divide the crispy rice evenly between four shallow serving bowls or plates. Slice the rested chicken thighs into bite-sized pieces and arrange them atop the rice. Drizzle any juices from the resting plate over the chicken. Add a generous serving of pickled cucumber on the side, drizzle with the chilli peanut sauce, and garnish with fresh coriander leaves before serving.

Notes

• Marinating the chicken overnight enhances the flavor and tenderness.
• For best results, use a mandoline slicer to achieve thin cucumber slices for pickling.
• The crispy rice adds a delightful texture contrast but requires careful attention to avoid burning.
• Ensure the chicken reaches a safe internal temperature of 70°C (158°F) for proper cooking.
• This dish can be prepared in advance by marinating chicken and pickling cucumber overnight, saving time on the day of serving.
• Use a non-metallic bowl for pickling to prevent any reaction with the vinegar.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Asian

Keywords: turmeric chicken, crispy rice bowl, pickled cucumber, chilli peanut sauce, Asian chicken recipe, grilled chicken thighs