Turmeric Chicken Stew
On a cold day, this turmeric chicken stew is the ideal nutritious, high-protein one-pot supper. Furthermore, leftovers retain well in the fridge and freezer, making it ideal for meal preparation.
Yield: 4
Materials
- 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
- On a chopping board, dice the chicken thighs into 1-inch pieces and season liberally with salt and black pepper.
- Warm the olive oil in a large saucepan over medium-high heat, then add the chicken and cook for 4-5 minutes, or until browned on all sides, working in batches if necessary. Remove the chicken from the saucepan, place it on a platter, and put it aside.
- Reduce the heat to medium in the same pot, add the onion, carrots, and celery, and simmer for 3-4 minutes, or until the veggies are soft.
- Cook for another minute, or until the garlic, ginger, turmeric, cumin, coriander, salt, and black pepper are aromatic.
- Return the chicken to the saucepan, sprinkle with flour, and stir until thoroughly coated before adding the sweet potatoes.
- Pour in the chicken broth and stir until everything is completely blended, scraping up any yummy pieces from the bottom of the saucepan.
- Cook for 25-30 minutes, turning periodically, until the chicken is cooked and the sweet potatoes can be easily penetrated with a fork.
- Cook for a further 5 minutes, or until the spinach has wilted, after adding the coconut milk and chopped spinach. Season with extra salt and pepper to taste.
- The stew may be eaten immediately, and leftovers can be refrigerated for up to 5 days or frozen for up to 3 months in an airtight container.
Notes
To make it in a slow cooker, add all of the ingredients in a slow cooker, except the coconut milk and spinach, stir to blend, and cook on high for 3-4 hours or 6-7 hours. Once cooked, add the coconut milk and spinach, stir to mix, and continue to heat for 10 minutes, or until wilted. Season to taste with salt and pepper as needed.
To use cooked chicken, skip step #1 and replace it with 4 cups cooked diced chicken in step #8.
1 teaspoon ground ginger is used in this recipe.
To use onion powder, measure out 1 teaspoon.
1 teaspoon garlic powder is used in this recipe.