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Anti-Inflammatory Chicken Stew

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A warm and soothing chicken stew featuring turmeric, ginger, and seasonal vegetables, perfect for cozy nights.

Ingredients

Scale
  • 1.5 lb (700 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
  • 1 tsp ground turmeric or 1 tbsp fresh grated turmeric
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika (optional)
  • 3 medium carrots, sliced
  • 1 medium sweet potato, peeled and cubed
  • 1 red bell pepper, diced
  • 4 cups low-sodium chicken broth or bone broth
  • 1 cup coconut milk (light or full-fat, for creaminess)
  • 2 cups chopped kale or spinach
  • Juice of 1 lemon
  • Salt and freshly cracked black pepper to taste
  • Fresh cilantro or parsley to finish

Instructions

  1. Season the chicken lightly with salt and pepper. Heat oil in a large pot over medium-high heat. Brown chicken in batches for 3–4 minutes per side until golden. Remove and set aside.
  2. Reduce heat to medium. Add onion and a pinch of salt. Cook until translucent, about 5 minutes.
  3. Stir in garlic, ginger, turmeric, cumin, and smoked paprika. Cook 30–60 seconds until aromatic.
  4. Add carrots, sweet potato, and bell pepper. Cook 3–4 minutes to start softening.
  5. Pour in chicken broth and scrape any browned bits from the pot. Return chicken to pot. Bring to a simmer.
  6. Cover and simmer gently for 15–20 minutes, until vegetables are tender and chicken is cooked through.
  7. Stir in coconut milk and kale. Cook until the greens wilt, 2–3 minutes.
  8. Finish with lemon juice, adjust salt and pepper, and garnish with cilantro or parsley. Serve hot.

Notes

For a lower fat version, use chicken breast and light coconut milk. Leftovers taste even better the next day.

Nutrition

Find it online: https://recipesunfolded.com/anti-inflammatory-chicken-stew/

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