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This image shows a plate of grilled curry chicken served over vibrant yellow turmeric rice, garnished with fresh cilantro and accompanied by garbanzo beans.

Grilled Curry Chicken with Turmeric Rice Recipe

This delicious curry chicken, made with tender chicken thighs and cooked on the grill, is paired with flavorful coconut turmeric rice and garbanzo beans. This easy recipe is perfect for meal prepping or serving as a weeknight dinner and can even be made into a freezer meal for convenience!
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Prep Time 10 minutes
Cook Time 25 minutes
Marinating Time 20 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 614 kcal

Ingredients
  

For the Curry Chicken:

  • 4 Boneless Skinless Chicken Thighs
  • 2 Tbsp Olive Oil
  • 1 Tsp Curry Powder
  • 1 Tsp Cumin
  • 1 Tsp Paprika
  • 1 Tsp Turmeric
  • ½ Tsp Ground Ginger
  • ½ Tsp Salt
  • 3 Cloves Garlic Minced
  • Juice from 1 Lemon

For the Coconut Turmeric Rice:

  • 15 Ounce Can Coconut Milk
  • 1 Cup Water
  • ½ Tsp Turmeric
  • ½ Tsp Cumin
  • ½ Tsp Salt
  • 1 Cup Basmati White Rice
  • 15 Ounce Can Garbanzo Beans Drained and Rinsed
  • Chopped Fresh Cilantro for serving

Instructions
 

Marinate the Chicken

  • In a large bowl, add the chicken thighs.
  • In a small bowl, whisk together the olive oil, curry powder, cumin, paprika, turmeric, ground ginger, salt, garlic, and lemon juice.
    This image shows chicken thighs coated in a golden curry marinade with visible spices like turmeric, cumin, and paprika in a large bowl.
  • Pour the marinade over the chicken and ensure it is well coated. Let it marinate for at least 20 minutes or up to 8 hours for maximum flavor.
  • Freezer Meal Option: Place the chicken and marinade in a freezer bag and freeze. When ready to cook, thaw in the refrigerator overnight.

Grill the Chicken

  • Preheat the grill to medium-high heat and grease the grates.
  • Add the marinated chicken thighs to the grill and cook for 4-5 minutes on each side, until the internal temperature reaches 165°F.

Prepare the Coconut Turmeric Rice

  • In a medium saucepan over medium heat, combine the coconut milk, water, turmeric, cumin, and salt.
  • Add the basmati rice, bring to a boil, then reduce heat and cover. Simmer for 15-18 minutes, or until the rice has absorbed all the liquid, stirring occasionally to prevent sticking.
  • Once cooked, stir in the garbanzo beans.
  • Serve the grilled curry chicken over the coconut turmeric rice, garnished with chopped fresh cilantro.

Notes

  • This dish can be easily doubled for larger gatherings or meal prepping.
  • Feel free to customize the spices or add additional vegetables to the rice for extra nutrition!