Turmeric Chicken Stew

 This turmeric chicken stew combines chicken thighs, sweet potatoes, turmeric, and spices to create a colorful and flavorful meal that the whole family can enjoy.

If you like quick and easy one-pot meals, this turmeric chicken stew is for you. Filled with turmeric, ginger, and creamy coconut milk, this recipe is a twist on a classic chicken stew that can be enjoyed on its own or with a side of fluffy rice.

And, while it may seem a little different, the flavors in the stew are mild enough for the kids and adults to enjoy and the recipe is incredibly versatile so you can add more spices to kick up the heat if you like.

INGREDIENTS AND SUBSTITUTIONS

• Chicken – The recipe calls for boneless chicken thighs, however, you can use chicken breasts if preferred. You can also use cooked or leftover chicken if needed, see the notes section of the recipe card for details.
• Sweet Potatoes – To add some complex carbohydrates. You can swap them for white potatoes, pumpkin, or winter squash if needed.
• Turmeric – To add color, flavor, and anti-inflammatory properties to the stew. You can use fresh turmeric root or ground turmeric in this recipe.
• Onion and Garlic – To add flavor and fragrance. If needed, you can swap the fresh onion and fresh garlic for onion powder and garlic powder, see the notes section of the recipe card for details.
• Carrots and Celery – To add some veggies.
• Ginger and Spices – A combination of ginger root, cumin, and coriander to add some flavor. If you want to increase the spice level, simply add a pinch of red pepper flakes.
• Coconut Milk – To make the broth rich and creamy. If you’re not a fan of coconut milk, you can use heavy cream or half-and-half instead.
• Spinach – To add some leafy greens.
• Olive Oil – To add some healthy fats and sear the chicken.
• Flour – To help thicken the stew, but you can omit it if you like.

Storage + Reheating

To Refrigerate: Allow to stew to cool completely, transfer to an airtight container, and store in the refrigerator for 3-4 days.

To Freeze: Once cooled, leftover chicken stew can be stored in a freezer-safe container for up to 3 months. To make grab-and-go meals and reheating easier, you can freeze the stew in individual portion-sized containers.

To Reheat: To reheat from the fridge, place the stew in a pot on the stovetop on medium heat and warm for 5 minutes or until heated through. To reheat from frozen, thaw the stew overnight in the fridge and then place the stew in a pot on the stovetop on medium heat and warm for 5 minutes or until heated through. To reheat the stew in the microwave, place thawed stew in a microwave-safe bowl and warm for 1-2 minutes, with 30 additional 30-second increments as needed depending on the strength of your microwave.

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

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Instructions

1. Place the chicken thighs on a cutting board, dice into 1-inch pieces, and season generously with salt and black pepper.
2. 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.
3. 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.
4. Add the garlic, ginger, turmeric, cumin, coriander, salt, and black pepper, and cook for an additional minute until fragrant.
5. Return the chicken to the pot, sprinkle with flour, and stir until well coated, and then add sweet potatoes.
6. Pour in the chicken broth, scraping up any tasty bits from the bottom of the pot, and stir until everything is well combined.
7. 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.
8. 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.
9. 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

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