Turmeric Ginger Chicken Stew
Turmeric ginger chicken stew is the perfect easy recipe for a cold day. This cozy stew is a one pot meal featuring tender chicken, fresh vegetables, and a flavorful and creamy coconut milk based broth.
Servings: 4
Calories: 487kcal
Ingredients
See the recipe notes for instructions on preparing this recipe in a slow cooker
- 1 tablespoon + 1 teaspoon olive oil or avocado oil
- 1 ½ pounds boneless skinless chicken breast or boneless skinless chicken thighs
- 1 ½ pounds baby yellow potatoes
- 3 large carrots, chopped
- 1 small white onion, chopped
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ teaspoons turmeric
- ¾ teaspoon cumin
- ¾ teaspoon coriander
- 2 tablespoons cornstarch or arrowroot powder
- 2 cups chicken broth or chicken stock (low sodium)
- 1, 13.5 ounce can light coconut milk
- 3 cups chopped spinach or kale
- Fresh lemon juice, to taste
- Minced cilantro, for serving
Instructions
- Begin by cutting the chicken into bite-size pieces. On a separate cutting board, cut the baby potatoes into quarters and chop the carrots and onions.
- Place a large dutch oven or soup pot and 1 tablespoon of the oil on the stove top over medium heat. When the oil is shimmering, add the pieces of chicken to the pot. Cook the chicken for about 6-8 minutes, stirring occasionally, until cooked through (an internal temperature of 165 degrees F). Remove the chicken from the pot, place it on a plate, and set aside.
- Add the additional teaspoon of oil to the pot and place the potatoes, carrots, onions, ginger, garlic, salt, pepper, turmeric, cumin, and coriander to the pot. Mix until the vegetables are evenly coated. Cook for 3-4 minutes or until the vegetables begin to soften.
- In a small mixing bowl or glass pyrex measuring cup, whisk the cornstarch into the chicken broth until combined. Add the coconut milk and chicken broth/cornstarch mixture to the pot. Bring the contents of the pot to a boil, cover, and reduce the heat to low. Keep the soup at a gentle simmer for 15-20 minutes or until the potatoes are fork-tender. Add the cooked chicken back in to the pot for the last 2-3 minutes.
- Add the chopped spinach and lemon juice. Stir until the spinach is wilted.
- Serve with minced cilantro if desired.
Notes
Slow cooker tested option for turmeric stew:
- Increase the spices to 1.5 teaspoons salt, 1 teaspoon pepper, 2.5 teaspoons turmeric, 1.5 teaspoons cumin, 1.5 teaspoons coriander. Place all the ingredients except for the cornstarch, spinach or kale, lemon, and cilantro in a crockpot. Cook on high for 3-4 hours or low for 5-6.
- Mix 3 tablespoons cornstarch with 3 tablespoons water and add to the crockpot along with the spinach and lemon juice. Let the crockpot sit for 10 minutes with the lid off, until slightly thickened. Season with additional salt as needed.
- We recommend storing leftovers in the refrigerator in an airtight container and eating within 3-4 days for best results.
- This chicken stew is gluten-free and dairy-free. To make it vegetarian and vegan, use vegetable broth or stock and replace the chicken with a plant protein such as tofu or chickpeas.
- The recipe can be found on My Fitness Pal by searching "BWB Turmeric Ginger Chicken Stew." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
Nutrition
Serving: 1serving | Calories: 487kcal | Carbohydrates: 40.3g | Protein: 43.6g | Fat: 15.4g | Saturated Fat: 7.1g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 4.5g | Cholesterol: 123mg | Sodium: 586mg | Potassium: 1531mg | Fiber: 6.8g | Sugar: 4.1g
