Coconut Curry Chicken Stew

December 31st, 2013 | Posted by Alison Spath in Dinner Time

I’m on a mission to eat more turmeric.

Turmeric Powder

I don’t think it’s news that turmeric is a health food – but it’s one of the supplements recommended by Dr. Perlmutter in Grain Brain, so I’ve recently been thinking more about this pungent spice.

Turmeric is one of the spices that make up curry powder (among cumin, coriander, ginger) and it’s got a list a mile long (literally – if you write really big and use a lot of paper) of alleged health benefits.  It said to support your immune system, it has anti-inflammatory properties and is often recommended to those who suffer from joint and arthritis pain.  It’s believed to have a positive effect on cholesterol and contains curcumin, an anti-oxidant that can protect us from damage by free radicals and can potentially slow the signs of aging.

OK, great – I’m convinced.  It’s good for us.  So let’s eat something curried already, I’m hungry.

I made a coconut curried chicken stew this week that was easy to prepare and even easier to eat.  (If you are not a meat eater, fear not my foodie friends, you can easily make this dish with lentils.)

Coconut Curry Chicken Stew

Coconut Curry Chicken Stew

print this recipe!

2 large chicken breasts – cooked, diced
1 – 2 Tbsp coconut oil
1 medium onion
2 cloves of garlic
1 bell pepper, cut into thin slices
28 oz can diced tomatoes
1 can coconut milk
1 c chicken broth (or water)
1 tsp curry spices
1 tsp turmeric*
salt to taste

(*Yes, curry powder already has turmeric, go ahead an add a little more!)

Bake chicken as desired – I cooked mine at 350 for about 40 minutes, topped with salt, pepper, garlic powder and thyme before baking.

In a large stock pot or dutch oven, saute garlic, onions and pepper in coconut oil until soft. Stir in spices and continue stir until all vegetables are well coated in spice mixture.

Add tomatoes, coconut milk and chicken broth** and bring to a boil.

(**The last time I made chicken stock, I froze some in a couple of ice cube trays and have loved having a stash of homemade broth in my freezer to easily add to dishes as needed.)

Bone Broth Cubes

Add diced chicken, bring to a gentle boil again and then reduce to a simmer, allowing soup to cook for another 15-20 minutes, stirring occasionally while the flavors blend.

Coconut Curry Chicken Stew

Eat for dinner, then again for breakfast the next day.

Curried Coconut Chicken Stew

Mission accomplished.

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5 Responses

  • I’ve been trying to eat more turmeric, too. This sounds delicious!

    Freezing stock in ice cube trays is a great idea. I usually freeze it in small containers, but having stock cubes is so much more convenient!

  • B. Gomicchio says:

    Mmmm . . . I’ve been meaning to make something like this for a while. I’ve got another you might also like with lots of curry and turmeric. It’s called “Easy Indian Keema” and we love it. It’s basically ground meat (we use beef) with peas and peppers and lots of spices!

    Have you ever used fresh turmeric? Is there any benefit/disadvantage to using it fresh as opposed to dried?

    Also, I’ve got an “Ask Ali” challenge for you: Is there such a thing as a hot smoothie? I love hot foods in the morning, particularly in the winter. I’m thinking something to replace oatmeal.

    • Keema sounds like something we would eat for sure!

      I’ve never used fresh turmeric, but when I was looking at articles while writing this post I did see that the quality of your spice matters, which isn’t really a surprise, but admittedly is something I haven’t put a lot of thought into.

      Honestly, I’ve never seen fresh turmeric (but then again never looked for it either.)

      I’m going start thinking about your hot smoothie. Thinking about the fact that hot apple cider is good, warm applesauce, banana bread, I’ve put oats in smoothies before… there’s definitely some possibilities here! Stay tuned!

      • B. Gomicchio says:

        Fresh turmeric looks like orange ginger and the co-op carries it in the winter. I’ve used it a few times before. Haven’t done a comparison test to see how much of a difference fresh vs. dry makes.

        • I found fresh turmeric at the co-op today! I’m feeling a little intimidated about using it though… do you just grate it like ginger?

          And I promise I haven’t forgotten about your warm smoothie idea! 😉 Still thinking…