singaporean

Turmeric Fried Chicken with Coconut Cabbage and Rice

This pan-fried dish pairs chicken thigh, boneless, skin-on with jasmine rice, cabbage, shredded and coconut milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

40 g Protein

61 g Carbohydrates

28 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

157g chicken thigh, boneless, skin-on 190 kcal
55g jasmine rice (dry) 201 kcal
129g cabbage, shredded 32 kcal
65g coconut milk 128 kcal
6g garlic, minced 9 kcal
3g turmeric powder 9 kcal
1g white pepper, ground 3 kcal
2g salt 0 kcal
4g sugar 15 kcal
7g cooking oil 62 kcal
184g water 0 kcal

Cooking instructions

chicken thighturmeric powderwhite peppersalt
Rub chicken with turmeric, salt, and white pepper. Let sit while you prep the vegetables.
jasmine rice (dry)water
Cook rice in a small saucepan with the measured water until tender, about 12-15 minutes.
chicken thighcooking oil
Heat oil in a skillet over medium-high heat. Fry chicken until browned and cooked through, 6-8 minutes total. Remove to a plate.
cabbagegarlic
In the same skillet, add garlic and cook 20 seconds. Add cabbage and stir-fry 2 minutes.
cabbagecoconut milksugar
Pour in coconut milk, add sugar, and simmer until cabbage is tender-crisp and sauce lightly coats, 2-3 minutes.
chicken thighjasmine rice (dry)cabbagecoconut milk
Return chicken to the pan briefly to coat in sauce. Serve chicken and coconut cabbage over rice.