One of my go-to weekday dishes that just takes 30 minutes is this turmeric chicken stew. The brilliant yellow spice known as turmeric (curcumin) is largely grown in India and Indonesia. It is one of the primary components of curry and gives any dish a rich color and flavor.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons olive oil
- 2 skinless, boneless chicken breasts, cubed
- 2 medium sweet potatoes, cubed
- ½ medium red onion, chopped
- 1 small eggplant, cubed
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 2 teaspoons ground turmeric
- ½ cup low-sodium chicken broth, or more as needed
Instructions
- Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until no longer pink in the center, about 5 minutes. Add sweet potatoes and onion; cook and stir until onion is translucent, 2 to 3 minutes. Add eggplant, garlic, ginger, and turmeric; cook until fragrant, about 1 minute.
- Pour in broth and bring to a boil. Reduce the heat and simmer, stirring occasionally and adding more broth if necessary, until vegetables are tender and stew has thickened, about 20 minutes.
- You can use canola oil for olive oil and water for chicken broth if desired.
Nutrition Facts
| Calories | 183 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 5 g |
| Protein | 10 g |
| Saturated Fat | 1 g |
| Sodium | 71 mg |
| Sugars | 6 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Used 50% more Turmeric it was delicious
This was a delicious, healthy, one pot, easy to make dinner. I omitted the eggplant and added fresh baby spinach (for color) the last 5 minutes of cooking.. I used 3/4 tsp of ginger powder instead of root. This is keeper! Try it, you’ll like it!
It was delicious and great for all my new dietary restrictions. I want to make it again soon! But the prep time took me longer because I pealed the sweet potatoes and doubled the recipe. I’ve tasted sweet potato skin before and didn’t like it but maybe it would be better cooked into this stew. Not sure.
So, yummy! I did read reviews and added 1/4t of cumin, cinnamon, garam masala and I added golden raisins. Even the smell was amazing.
I wanted more broth, so I tripled the ginger, garlic, turmeric, broth combination & added some black pepper. This is going in my recipe box for those cold winter nights!
Not good. I precooked the sweet potato chunks as I didn’t think they’d be soft enough if just simmered in the stew. The whole thing wasn’t very flavourful. Might be better if garam masala, cumin and/or cinnamon added but don’t think it’s worth it. I won’t make this again.
I liked it but the prep time was way longer because there’s a lot of chopping. I also chose to add a 1/2 tsp of garam masala, cinnamon and cumin to the recipe to give it more flavor. Will probably make again but will allow more time.
This is such a great recipe! Thanks so much for sharing. I added carrots because I didn’t have zucchini.
Overcooked chicken, undercooked eggplant. Didn’t matter what was in the sauce in the end. Barely edible.
The only change I made was using boneless skinless chicken thighs. I will definitely make this again. It was delicious.
Quick, easy and delicious. I added 1/2 tsp cumin and 1/2 tsp. cinnamon as some suggested. In the future, when I make it I will use regular broth, as it needed a bit of salt for flavor. Also kept the box of broth on hand and added more to keep the stew moist enough to serve over rice. It was a hit with my family. Thanks for sharing.
We really enjoyed this recipe. I did precook the sweet potato a bit and added a little more liquid to the pan. It was very good!
I followed this recipe exactly. Overall, the chicken was great. However, it didn’t have the consistency of stew at all. Also, the sweet potatoes and eggplant were undercooked and combined with the spices weren’t good. Something was missing. I tried to cook it longer. I also added cumin and curry after the initial cookingMy husband agreed.
Very bland and dry. I used two cans of broth, and even then it was none too moist. When I reheated the leftovers I added a touch of salt, pepper, and curry powder to make it palatable. The garlic also should have gone in at an earlier step, with the onions, because when added later they had very little time to flavor the stew.
Very tasty recipe! Stewed this recipe for over an hour, added some chickpeas to the pot. Also added more broth, garam masala, curry powder, and cayenne as some people suggested. Of course included some salt at the end. Since I cooked it with the lid on I had a lot of liquid left over, so I just added the basmati rice right to the pot. Delicious.
Delicious savory comfort food! I wasn’t sure about the cooking times and the only thing I did differently is reduce the heat from medium high to about a 4/10 for simmer, then again I am a cooking Noob! I also added a lid while simmering to retain moisture.
Really tasty!
This was a great recipe. Very tasty and sooo easy to make. This will definitely be a staple in my home.
Easy to make and healthy, but kind of bland. not my family’s favorite.
I didn’t use the eggplant or the garlic and it turned out nicely. I definitely wouldn’t call it a stew. I will make it again, though.
Yes. I used olive oil and ground ginger rather than fresh ginger, but everything else the same. It’s healthy and tasty but I recommend adding a jalapeno, also salt and pepper. It needs more of a kick to the flavor.