Indonesian Spiced Poached Chicken with Turmeric Coconut Rice Grain Bowl
A vibrant Indonesian-inspired grain bowl featuring tender poached chicken infused with traditional spices, served atop fragrant turmeric coconut rice and topped with fresh vegetables and sambal for a balanced weeknight meal.
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Overview
This Indonesian Spiced Poached Chicken with Turmeric Coconut Rice Grain Bowl combines the richness of aromatic spiced chicken poached to perfection with the fragrant, golden turmeric-infused coconut rice. Topped with fresh, seasonal vegetables and a dollop of spicy sambal, this bowl offers a harmonious blend of flavors and textures perfect for a wholesome weeknight dinner.
Why you'll love it
This dish is not only colorful and nutritious but also features a cooking technique that keeps the chicken juicy and tender. The turmeric coconut rice adds depth and a creamy texture, while the sambal provides a punch of heat. Best of all, it comes together relatively quickly and can be easily adapted with seasonal vegetables or protein alternatives.
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Ingredient notes
Use fresh turmeric if available for a more intense color and flavor, otherwise ground turmeric works well. For the coconut rice, canned coconut milk enriches the dish. The poaching spices—such as ginger, lemongrass, and kaffir lime leaves—infuse the chicken with authentic Indonesian aroma. Sambal can be store-bought or homemade according to your spice preference.
Serving & storage
Serve the grain bowls warm, immediately after assembling for best texture. Leftover chicken can be refrigerated for up to 3 days in an airtight container. Store rice separately to maintain texture. Reheat gently to avoid drying out the chicken. Sambal can be stored in the fridge for up to 1 week.
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Chef tips
- Poach chicken gently without boiling to keep it tender and juicy.
- Adjust sambal quantity according to your preferred spice level.
- Use gluten-free sambal if you need to keep this dish gluten-free.
- Rinsing the rice removes excess starch for fluffy cooking.
Ingredients
- 500 g (1.1 lbs)chicken breasts, skinless and boneless
- 1 litre (4 cups)water (for poaching)
- 1 tablespoonfresh ginger, sliced
- 2 stalkslemongrass, bruised
- 3kaffir lime leaves
- 2 clovesgarlic, smashed
- 1 teaspoonground coriander
- 1 teaspoonground cumin
- 1 teaspoonturmeric powder
- 300 g (1.5 cups)jasmine rice, rinsed
- 400 ml (1.7 cups)canned coconut milk
- 360 ml (1.5 cups)water (for rice)
- 1 teaspoonturmeric powder (for rice)
- 150 g (1 cup)carrots, julienned
- 150 g (1 cup)cucumber, sliced into thin strips
- 100 g (2/3 cup)red cabbage, thinly sliced
- 2 tablespoonsfresh coriander leaves, chopped
- 4 tablespoonssambal chili paste (adjust to taste)
- 1 tablespoonvegetable oil
- to tastesalt
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Equipment
- medium pot
- large saucepan with lid
- knife
- cutting board
- wooden spoon
- measuring cups and spoons
- serving bowls
Nutrition per serving
- Calories480
- Protein38 g
- Carbs52 g
- Fat12 g
Step-by-step
Step 1
Prepare the poaching liquid: In a medium pot, combine water, ginger slices, bruised lemongrass stalks, kaffir lime leaves, smashed garlic, ground coriander, cumin, and turmeric powder. Bring to a gentle simmer over medium heat.Step 2
Add the chicken breasts to the poaching liquid, ensuring they are fully submerged. Reduce heat to low, cover with a lid, and poach the chicken gently for 20 minutes or until cooked through (internal temperature reaches 75°C/165°F).Step 3
Once poached, remove the chicken breasts from the liquid and set aside to rest. Strain the poaching liquid and discard solids.Step 4
Rinse the jasmine rice under cold water until clear. In a large saucepan, combine rinsed rice, coconut milk, water, turmeric powder, vegetable oil, and a pinch of salt. Stir gently to combine.Step 5
Bring the rice mixture to a boil over medium heat. Once boiling, reduce heat to low, cover, and let simmer for 15 minutes or until the liquid is absorbed and rice is tender. Remove from heat and let it rest covered for 10 minutes.Step 6
While the rice rests, slice the poached chicken thinly against the grain.Step 7
Prepare the fresh vegetables: julienne the carrots, slice the cucumber into thin strips, and thinly slice the red cabbage. Chop fresh coriander leaves.Step 8
Assemble the grain bowls: start with a base of turmeric coconut rice, arrange slices of spiced poached chicken on top, then add the fresh vegetables. Garnish with chopped coriander leaves and a spoonful of sambal chili paste. Serve immediately.
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