Creamy Turmeric Chicken Skillet

Turmeric is the golden darling of good health. This brilliant orange-fleshed root (in the same family as ginger) is beloved for its anti-inflammatory and antioxidant properties, not to mention the colorful hue it lends to food.

Most cooks are familiar with the dried orange-yellow powder found in the spice aisle, which lends a bitter pungency to foods across India and the Caribbean. It’s the main ingredient in curry powder, and what gives bright-yellow mustard the color we all know and love.

Until recently, fresh turmeric root was difficult to find in traditional supermarkets. Only in recent years has it started appearing in the produce aisle of specialty food stores and health food stores. (We likely have the juicing/smoothie craze to thank for that.) In truth, the fresh root does not have as much punch as the dried, but sometimes that is welcome.

It can be used in place of garlic when sautéing vegetables, and pairs beautifully with anything that calls for fresh ginger. Turmeric, like ginger, has a thin, papery skin that can be minced along with it (just give it a scrub first). Unlike ginger, it is not fibrous, but still needs to be minced small, as it does very little softening during cooking.

This chicken recipe uses both fresh and dried turmeric to boost its flavor, color, and overall healthfulness. To highlight its brilliant color, a bit of heavy cream is added to the simmer sauce so the whole dish is bathed in a yellow glow. This sauce is so good you’ll want to be sure to serve it alongside a heap of fluffy jasmine or basmati rice, so not a drop is left behind.