Turmeric Chicken Stew
This turmeric chicken stew is the perfect healthy, high-protein, one-pot meal for a cold day. Plus, leftovers keep well in the fridge and freezer making it great for meal prep.
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Prep Time: 10 minutes -
Cook Time: 40 minutes
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Total Time: 50 minutes
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Yield: 4 servings 1x -
Category: Dinner -
Method: Stovetop
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Cuisine: American
Category:
Method:
Cuisine:Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds boneless chicken thighs, cut into 1-inch pieces
- 1 onion, diced
- 2 carrots, peeled and sliced
- 1 stalk celery, sliced
- 4 cloves garlic, minced
- 1-inch ginger root, peeled and minced
- 2 teaspoons ground turmeric, or 2-inch turmeric root, peeled and minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt, plus more to season
- 1/4 teaspoon black pepper, plus more to season
- 2 tablespoons all-purpose flour
- 2 medium sweet potatoes, peeled and cubed
- 3 1/2 cups chicken broth
- 1/2 cup coconut milk
- 2 cups spinach, roughly chopped
- Cilantro, chopped, to serve
Instructions
- Place the chicken thighs on a cutting board, dice into 1-inch pieces, and season generously with salt and black pepper.
- In a large pot on medium-high heat, warm the olive oil, add the chicken, and cook for 4-5 minutes until browned on all sides, working in batches if needed. Once cooked, remove the chicken from the pot, transfer it to a plate, and set it aside.
- In the same pot, reduce the heat to medium, add the onion, carrots, and celery, and cook for 3-4 minutes or until the vegetables are tender.
- Add the garlic, ginger, turmeric, cumin, coriander, salt, and black pepper, and cook for an additional minute until fragrant.
- Return the chicken to the pot, sprinkle with flour, and stir until well coated, and then add sweet potatoes.
- Pour in the chicken broth, scraping up any tasty bits from the bottom of the pot, and stir until everything is well combined.
- Bring the mixture to a low boil, then reduce it to a simmer, and cook for 25-30 minutes, stirring occasionally, until the chicken is tender and the sweet potatoes can easily be pierced with a fork.
- Once cooked, add the coconut milk and chopped spinach, stir to combine, and cook for an additional 5 minutes until the spinach is wilted. Taste and season with additional salt and pepper as needed.
- The stew can be served immediately, and leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
Notes
To Make it in a Slow Cooker: Season and brown the chicken as per steps #1 and #2, then add all of the ingredients, except the coconut milk and spinach, to a slow cooker. Stir until well combined and cook on high for 3-4 hours or on low for 6-7 hours. Once cooked, add the coconut milk and spinach, stir to combine, and warm for a final 10 minutes until wilted. Taste and adjust seasoning with salt and pepper as needed.
To Use Cooked Chicken: Skip step #1 and add 4 cups of cooked diced chicken in step #8 instead.
To Use Ground Ginger: Use 1 teaspoon of ground ginger.
To Use Onion Powder: Use 1 teaspoon of onion powder.
To Use Garlic Powder: Use 1 teaspoon of garlic powder.
Nutrition
- Serving Size: 1 serving
- Calories: 377 calories
- Sugar: 7 grams
- Fat: 19 grams
- Carbohydrates: 27 grams
- Fiber: 4 grams
- Protein: 27 grams
Find it online: https://kaynutrition.com/turmeric-chicken-stew/
