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Turmeric chicken stew recipe

Turmeric chicken stew recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

This quick and easy recipe combines chicken, sweet potato, aubergine, ginger and turmeric into a colourful spicy stew.

6 people made this

IngredientsServes: 6

  • 2 tablespoons olive oil
  • 2 skinless, boneless chicken breasts, cubed
  • 2 sweet potatoes, cubed
  • 1/2 red onion, chopped
  • 1 small aubergine, cubed
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 teaspoons ground turmeric
  • 120ml reduced-salt chicken stock

MethodPrep:15min ›Cook:28min ›Ready in:43min

  1. Heat olive oil in a large pan over medium-high heat. Add chicken; cook until browned and no longer pink in the centre, about 5 minutes. Add sweet potatoes and onion; cook and stir until onion has softened, 2 to 3 minutes. Add aubergine, garlic, ginger and turmeric; cook until fragrant, about 1 minute more. Pour in stock and simmer stew until thickened, stirring occasionally, about 20 minutes.

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Reviews & ratingsAverage global rating:(53)

Reviews in English (38)

by Jmaziad

Very good! My husband is a very picky eater and really enjoyed it. I did feel like it needed a little salt. I served it with naan. It was a filling and healthy meal!-22 Jan 2017

by SuzyQ

This recipe was very good and so easy to make. My only recommendations would be to make sure the sweet potatoes are cubed evenly--makes it easier to get them softened and cooked. My husband cubed them larger than I wanted and it took a bit longer to cook. Overall, made recipe as written and it was delicious! Served along with saffron rice I made in my rice cooker.-15 Dec 2016

by Dana Levy

This was an good recipe. I'm not sure if it called for canned sweet potato but I used fresh. After it was cubed, I softened them a bit so they would be thoroughly cooked. I prepared the eggplant before cooking by putting the cut chunks between salted paper towels to drain the fluid while the chicken cooked. I also added a teaspoon of Italian spice mix, garlic powder, smoked paprika and salt and pepper to taste to the chicken before I cooked it. After I added the eggplant, I added 1/2 teaspoon of cumin, cinnamon, graham marsala. I served it as is with some pita bread.I will definitely put this on my keeper list. Very tasty and easy.-11 Dec 2016

Slow Cooker Chicken Recipe with Turmeric and Vegetables

Turmeric is the perfect, anti-inflammatory miracle spice, and I am always on the lookout for new ways to use it.

This is a slow cooker dish that lives up to the slow cooker hype dump all of the ingredients into the pot, hit the button and return several hours later to a perfectly cooked dinner.

Although the vast majority of slow cooker meals won’t be very tasty if you don’t do a little prep work first, this Slow Cooker Chicken Recipe with Turmeric and Vegetables really is a set-it-and-forget-it tasty one dish wonder. It embodies the true spirit of slow cooking.

How Do You Make Turmeric Chicken?

Like I mentioned, turmeric gets double duty use in this recipe.

The freshly grated turmeric root gets sautéed with the onions as the first step in the recipe.

Then, the chicken gets seasoned with ground turmeric in addition to salt and pepper before being added to the skillet.

While fresh and ground turmeric are obviously the same in origin, they do impart slightly different flavors.

Fresh turmeric root is a bit milder, almost gingery and kind of tastes like a spicy carrot if you ate it raw! It brings a certain punch of freshness to the recipe.

Ground turmeric is more savory in nature and loses a bit of that fresh pungency that the fresh stuff has. It still brings lots of health benefits, warmth and color to any dish it&rsquos used in.

The steps to this easy less than 30 minute skillet turmeric chicken dinner are simple:

  1. Sauté oil, onions and fresh turmeric
  2. Brown seasoned chicken in the skillet
  3. Add broth and coconut milk, simmer for a bit
  4. Add chickpeas towards the end
  5. Garnish with fresh herbs and serve!

Recipe Summary

  • ¼ teaspoon ground turmeric, or to taste
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon ground black pepper
  • 1 pinch ground ginger
  • 1 pinch ground cloves
  • 1 pinch ground allspice
  • 1 cup milk
  • ¾ teaspoon honey, or to taste
  • ⅛ teaspoon vanilla extract

Whisk turmeric, cardamom, black pepper, ginger, cloves, and allspice together in a small bowl.

Heat milk in a small saucepan over medium heat until heated through, 3 to 4 minutes stir honey and vanilla extract into milk until completely dissolved. Whisk 1 teaspoon turmeric mixture into milk mixture reduce heat to medium-low and cook until flavors blend, 2 to 3 minutes. Pour mixture through a strainer.

Paleo Creamy Chicken Stew with Turmeric

I am really excited to be sharing this Cream Turmeric Chicken Stew recipe over on Empowered Sustenance. I have been following Lauren for years so it is quite an honor to be guest posting today.

A quick introduction before I tell you about the recipe. My name is Jessi and I run a food and lifestyle blog called Jessi’s Kitchen . I started it a few years ago after some health issues and discovering that I needed to drastically change the way I was eating. Cooking has always been very therapeutic to me so the blog really became a healing and creative outlet for me.

Okay, enough about me! Let’s talk about this chicken stew recipe. We are starting to get glimpses of cooler weather here in Tennessee and it is getting me really excited for fall. During the colder months we basically live on soups and stews. They are healthy, satisfying and also great for meal prep.

I make a lot of beef stews but decided that it would be fun to create a hearty and nourishing paleo chicken stew. This soup is actually incredibly easy and packed full of vegetables and anti-inflammatory spices. It really makes for a perfect healthy, weeknight meal.

This stew can be served over some cauliflower rice for some extra vegetables and flavor or eaten as is. Feel free to get creative and add some of your favorite vegetables!

Instant Pot Ginger Turmeric Chicken Stew

Did you know there are foods that have been proven to give our immune systems a boost?

Garlic is a plant in the allium (onion) family. Scientists have found that most of garlic’s health benefits are caused by sulfur compounds (allicin) formed when the clove is chopped, crushed, or chewed. These compounds have been shown to boost the disease-fighting response of some types of white blood cells in the body. When these compounds encounter viruses, such as the viruses that cause the common cold or flu.

Ginger is a strong antioxidant that can naturally boost the immune system. It can help kill cold viruses and is packed full of beneficial vitamins like magnesium, iron, zinc, and calcium.

Turmeric helps bolster the immune system by increasing the immunomodulating capacity of the body. It’s a yellow colored warm spice that comes from the root of the curcuma plant. Curcumin, a compound found in turmeric is know to have anti-inflammatory properties that help boost immunity

This comforting stew tastes so good that all of its healing powers are almost secondary. Whip up a pot of this Instant Pot Ginger Turmeric Chicken Stew as meal prep on Sunday and save it for work lunches throughout the week. Or make a big pot as an easy weeknight dinner for the whole fam!

For more delicious soups and stews click here.

Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

Spiced Chickpea Stew with Coconut and Turmeric from Alison Roman in The New York Times

Spicy Chickpeas are cooked in garlic, ginger and onion

This recipe landed in my inbox in a collection of the 10 Most-Popular recipes in The New York Times. Turns out the Times runs posts of its Most Popular recipes so frequently, that I cannot tell you what time frame they’re referring to. However, the recipe was first published right after Thanksgiving this year. Since I have resolved to cook with more plant protein and less animal protein, I was really excited to see it. I’ve had huge success with a Chickpea recipe in the past so I was drawn to this one. (There’s a link to that recipe after this one. Do check it out) I cooked it and we loved it. Chickpeas are added to a spicy mix of garlic, lots of ginger and yellow onion. They crisp away on the stove sizzling along in the pan. When they’re cooked, you put a cup of the chickpeas aside to top the finished stew. Red Chili Pepper and Turmeric go in with coconut milk and stock added after you’ve crushed the chickpeas to thicken the stew. It bubbles away, a lot longer than the recipe indicated. The final ingredient—a choice of greens—is added, the stew is ladled out, topped with the reserved chickpeas, mint and a dollop of yogurt. I actually topped mine with Ricotta since we had no plain yogurt in the house. It’s sublime! But little did I know what wild controversy there is surrounding this wonderful dish.

Alison Roman of The New York Times

I always like to put recipes in context. So I circled back to the New York Times and discovered a lot more than I bargained for. Alison Roman had written an introduction to her recipe which seemed fairly innocuous to me. It was titled “Creamy Hearty and (Sort of) Virtuous.” In it, she made a case for not labeling recipes. In her example she wrote “Call it vegetarian and I will convince myself that whatever it is would have been better with sausage in it”. Ms. Roman went on to say that this almost vegetarian recipe (you can use chicken stock in it) is ‘a hearty, creamy, heavily spiced stew that just happens to be free of meat or dairy and full of protein and leafy greens.” She wouldn’t label the stew vegetarian because it might turn off omnivores. Sounds reasonable to me.

It’s essential to use full-fat coconut milk for this recipe…no reduced fat or coconut water or coconut cream please!

Well, the readers of The New York Times were having none of that. Bang at the top of the Comments was a woman who ridiculed the dish pointing out the fat content of coconut milk. She claimed she’d done ‘some quick nutritional calculations’ and the dish has more saturated fat (32 grams) than a woman should eat in a day ‘making this a decidedly UNhealthy recipe’. So much for any “(Sort of) Virtuous” label for this reader. But “Suzy” of New York was the tip of the iceberg. “Why on earth is Roman apologizing for offering a vegetarian recipe and why is she refusing the label it as such. Afraid of annoying her Republican in-laws or something?” (I had no clue Republicans were anti-vegetarian, did you?) From there, the comments descended into rather predictable Times talk about saving the planet. Good lord it’s a stew. And a darned good one. And here is the recipe:

Spicy Chicken Vegetable Stew

I know, I am posting too many nonveg dishes. Somehow I am in that mode these days. I prepared this super delicious Spicy chicken vegetable stew yesterday. I am down with too much cold and cough. Ishaan is also having cold, thankfully so far it is not as severe as mine. It really sucks to get sick during a week when the weather gods decide to give us decent temperatures after very heated days till last week. I had all plans of going to local farmer’s market here yesterday, but all I could think of was sleep!.

I am making a genuine attempt to increase our intake of fresh veggies during every meal. Although our staple is one gravy – one side dish – rice or chapati – one sidedish, I make one extra dish with veggies when I make some kind of nonveg. This is new to us because earlier whenever we had nonveg, we skipped on veggies, all of us have a small appetite and there was just that much space in tummy.

Before coming to US, I had rarely tasted any dish which had both chicken and veggies in it. During our initial years here, one of our friends introduced this to me. I was very skeptical before. Slowly, we got used to it. I have become a huge fan of it now. Yesterday, all I craved was a spicy dish with chicken and lots of vegetables. I initially thought of chicken stew that I had posted many years ago. That had much milder flavors  and I wanted something strong. A quick google search landed me on Food Network’s chicken stew recipe. I pretty much mixed both the recipes and added more spices to make this spicy chicken vegetable stew. The curry leaves gave it a very strong aroma and it was a very comforting dish. The ingredient list is a bit long but all are available in most of Indian kitchens.

1 lb chicken
1 tbl spn ginger garlic paste
1/2 tea spn red chilli powder
1 tbl spn thick yogurt (curds)
1/2 cup onions
1/2 cup carrots
1/2 cup celery(optional)
1/4 cup fresh/frozen peas
1/2 cup potato
1/2 cup tomato
12-15 curry leaves
1/2 tea spn cumin powder
1/2 tea spn coriander powder
A pinch turmeric
1 tbl spn fresh/frozen coconut
3 cloves
1″ cinnamon
A small piece of nutmeg
1 mace
2-3 red chillies


Marinate the chicken in ginger-garlic paste, a little salt and yogurt for about 30 mins. Add chilli powder to it.

Heat a big pan and add oil. Add the chicken pieces and cook till they are almost done. Take out the chicken on a plate and keep aside.

In the same pan, heat little more oil, add half the curry leaves, onion, celery, carrot and fry for few minutes. Scrape out all the bits of chicken which is stuck to the pan. These bits give flavor.
Now add potatoes, cumin and coriander powder, turmeric and fry for few minutes. Add tomatoes, peas, little salt, about 1 cup water. Cover and cook till vegetables are almost done.

Grind together coconut, red chillies, cloves, cinnamon, nutmeg and mace.
Add the ground paste to the vegetables and let it come to boil. Adjust salt.
Add the chicken and remaining curry leaves. Cook for about 5 mins.
Serve hot with chapatis or bread.

Serves : 4-5
Preparation time : 45mins

9 thoughts on &ldquoSpicy Chicken Vegetable Stew&rdquo

I was looking for this recipe from long. I will try and let you know the result. Thank you shilpa.


Step 1

Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8–10 minutes. Transfer to a plate.

Step 2

Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.

Step 3

Add chicken, broth, tomato purée, and cream to pot season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1½–2 hours.

Step 4

Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30–45 minutes. Remove skin and bones from chicken, if desired, and return meat to pot season stew with salt and pepper.

Step 5

Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.

Step 6

DO AHEAD: Stew can be made 3 days ahead. Let cool cover and chill.

How would you rate Indian-Spiced Chicken with Tomato and Cream?

Super tasty- A couple of tips here that I think improved the overall taste and value of this dish was increasing the amount of chicken to 10 thighs, doubling the amount of spice, and either boiling instead of simmering to decrease the amount of "stew" time required OR reducing the amount of broth to 4-6 cups. It takes as long as the recipe indicates to cook down if not more with this indicated volume. This of course depends on your elevation I suppose. I would definitely recommend however

Trusted the recipe as written. At the point where there was 1/2” of ghee and schmalz before adding the aromatics, I trusted the recipe. At the point when 2 quarts of broth was added, I followed the recipe. I think that’s when it went really off the rails, diluting the spices. I could deal with skimming fat but it’s never going to thicken. It was like Indian hint soup. I won’t preclude trying it again, draining some of the ghee schnauzer and adding less broth but as written, it’s disappointing.

Healthy Turmeric Chicken Stew

  • Skill Level: Easy
  • Add to favorites

  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 28m
  • Ready In : 43m

Healthy Turmeric Chicken Stew

Healthy Turmeric Chicken Stew – ingredients and method


  • 2 tablespoons olive oil
  • 2 skinless, boneless chicken breasts, cubed
  • 2 sweet potatoes, cubed
  • 1/2 red onion, chopped
  • 1 small eggplant, cubed
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 2 teaspoons ground turmeric
  • 1/2 cup low-sodium chicken broth


Step 1

Heat olive oil in a large skillet over medium-high heat. Add chicken cook until browned and 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 more. Pour in broth and simmer stew until thickened, stirring occasionally, about 20 minutes.