Turmeric chicken stew

    (11)
    43 min

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


    1 person made this

    Ingredients
    Serves: 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

    Method
    Prep: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 & ratings
    Average global rating:
    (11)

    Reviews in English (9)

    by
    1

    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  (Review from Allrecipes US | Canada)

    by
    1

    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  (Review from Allrecipes US | Canada)

    by
    1

    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  (Review from Allrecipes US | Canada)

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