Coconut Turmeric Chicken Stew with Potatoes

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 medium potatoes, diced
• 1 (13.5-ounce) can coconut milk
• 2 cups low-sodium chicken broth
• 1 teaspoon salt, or to taste
• Fresh cilantro, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, ginger, turmeric, cumin, and cayenne; cook for 1 minute until fragrant.
3. 3 Add chicken pieces and cook until browned on all sides.
4. 4 Stir in diced potatoes, coconut milk, and chicken broth. Bring to a simmer.
5. 5 Cover and cook for 25-30 minutes, or until potatoes are tender.
6. 6 Season with salt to taste and garnish with cilantro before serving.

Equipment

• Large pot

Variations

• Add spinach or kale in the last 5 minutes of cooking for extra greens.
• For a vegan version, substitute chicken with chickpeas and use vegetable broth.

Substitutions

• If coconut milk is unavailable, substitute with a mix of heavy cream and water for richness.

Pairings

• Pairs well with a crisp Chardonnay or a refreshing limeade.

Nutrition

Tips

• For extra flavor, toast the spices in the oil for a minute before adding the onion.
• Serve with steamed basmati rice or warm naan bread for a complete meal.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with fluffy basmati rice or crusty bread to soak up the delicious sauce.
• A side of mango chutney adds a sweet contrast.

FAQ