Turmeric Chicken Stew | Comforting Golden Chicken Stew with Coconut Milk
Golden, aromatic, and deeply comforting, Turmeric Chicken Stew is a dish that feels like a warm hug in a bowl. The moment the vibrant yellow broth starts to simmer, your kitchen fills with the inviting scent of garlic, ginger, and herbs. The earthy flavor of turmeric — often called “golden spice” — combines beautifully with tender chicken and nourishing vegetables to create a stew that’s as healing as it is delicious.
Whether you’re craving a cozy dinner on a chilly night or looking for something wholesome after a long day, this stew delivers on both flavor and comfort. The gentle warmth of turmeric not only enhances taste but also offers numerous health benefits — from supporting your immune system to reducing inflammation.
Ingredients Needed
Here’s what you’ll need to make this delicious Turmeric Chicken Stew, along with approximate calorie counts per ingredient.
| Ingredient | Quantity | Calories |
|---|---|---|
| Chicken thighs (boneless, skinless) | 1.5 lbs (about 6 pieces) | 700 kcal |
| Olive oil or coconut oil | 2 tablespoons | 240 kcal |
| Onion, chopped | 1 medium | 45 kcal |
| Garlic, minced | 4 cloves | 20 kcal |
| Fresh ginger, grated | 1 tablespoon | 10 kcal |
| Carrots, sliced | 2 medium | 50 kcal |
| Potatoes, diced | 2 medium | 160 kcal |
| Celery, chopped | 2 stalks | 20 kcal |
| Turmeric powder | 1½ teaspoons | 8 kcal |
| Ground cumin | ½ teaspoon | 4 kcal |
| Black pepper | ½ teaspoon | 2 kcal |
| Chicken broth | 4 cups | 60 kcal |
| Coconut milk (optional for creaminess) | ½ cup | 225 kcal |
| Lemon juice | 1 tablespoon | 4 kcal |
| Fresh cilantro or parsley (for garnish) | 2 tablespoons | 2 kcal |
| Salt | To taste | 0 kcal |
Step-by-Step Cooking Instructions
1. Prepare the Ingredients
Cut the chicken into medium chunks and season with salt and pepper. Chop all vegetables — onions, carrots, celery, and potatoes — so everything is ready before cooking.
2. Sear the Chicken
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add chicken pieces and sear on both sides until lightly golden, about 3–4 minutes per side. Remove and set aside.
3. Sauté the Aromatics
In the same pot, add the chopped onion, garlic, and ginger. Cook for 3–4 minutes until fragrant and translucent.
4. Add the Spices
Sprinkle in turmeric, cumin, and black pepper. Stir for 30 seconds to let the spices bloom and release their aroma — this is where the stew gets its signature flavor and color.
5. Add the Vegetables and Broth
Add carrots, potatoes, and celery. Pour in chicken broth, then return the seared chicken to the pot. Stir well and bring everything to a gentle boil.
6. Simmer Until Tender
Reduce the heat to low and let the stew simmer uncovered for 25–30 minutes. The chicken should be tender and the vegetables soft, with a beautiful golden broth.
7. Add Coconut Milk (Optional)
For a creamier version, stir in coconut milk and simmer for another 5 minutes. This adds a rich, silky texture without overpowering the turmeric flavor.
8. Finish with Lemon and Herbs
Squeeze in fresh lemon juice to brighten the flavor, then garnish with chopped cilantro or parsley before serving.
Tips for Customizing the Recipe
- Make It Spicier: Add red chili flakes, cayenne, or a dash of curry paste for extra heat.
- Boost the Veggies: Stir in kale, spinach, or green beans toward the end of cooking for added color and nutrients.
- Creamy Upgrade: Swap half the broth for coconut milk or cashew cream for a richer stew.
- Add Grains: Serve over quinoa or stir in cooked rice or barley for extra heartiness.
- Vegetarian Option: Replace chicken with chickpeas or lentils and use vegetable broth instead.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~390 kcal |
| Protein | 32 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Fat | 22 g |
| Saturated Fat | 7 g |
| Sodium | 420 mg |
| Vitamin A | 70% DV |
| Vitamin C | 40% DV |
| Iron | 18% DV |
Serving Suggestions
- Serve over steamed jasmine rice, brown rice, or couscous for a filling meal.
- Pair with warm naan bread or crusty sourdough to soak up the flavorful broth.
- Add a side of roasted vegetables or a fresh green salad for balance.
- Garnish with a dollop of Greek yogurt or chili oil for an extra flavor kick.
Turmeric Chicken Stew
4
servings15
minutes35
minutes390
kcalIngredients
1.5 lbs boneless, skinless chicken thighs, cut into chunks
2 tbsp olive oil or coconut oil
1 medium onion, chopped
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 medium carrots, sliced
2 medium potatoes, diced
2 stalks celery, chopped
1½ tsp turmeric powder
½ tsp ground cumin
½ tsp black pepper
4 cups chicken broth
½ cup coconut milk (optional, for creaminess)
1 tbsp lemon juice
2 tbsp fresh cilantro or parsley, chopped (for garnish)
Salt, to taste
Directions
- Sear the Chicken:
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces, season with salt and pepper, and sear on both sides until golden. Remove and set aside.
- Sauté Aromatics:
- In the same pot, add onion, garlic, and ginger. Cook for 3–4 minutes until soft and fragrant.
- Add the Spices:
- Sprinkle in turmeric, cumin, and black pepper. Stir for 30 seconds to release the flavors.
- Add Vegetables & Broth:
- Add carrots, potatoes, and celery. Pour in chicken broth and return chicken to the pot. Stir well and bring to a gentle boil.
- Simmer Until Tender:
- Lower heat and simmer for 25–30 minutes, uncovered, until chicken is tender and vegetables are soft.
- Add Creaminess (Optional):
- Stir in coconut milk and simmer for another 5 minutes for a rich, creamy texture.
- Finish with Lemon & Herbs:
- Stir in lemon juice for brightness, then garnish with chopped cilantro or parsley before serving.
Recipe Video
Notes
- Fresh turmeric twist: If you have fresh turmeric root, grate about 1 tablespoon and use it instead of the powdered version. It adds a more vibrant color and an earthy, authentic flavor.
Balance the flavor: A splash of lemon juice or apple cider vinegar at the end helps brighten the stew and balance the richness of the coconut milk.
FAQs
1. Can I use chicken breast instead of chicken thighs in Turmeric Chicken Stew?
Yes! You can use chicken breast if you prefer leaner meat. However, chicken thighs tend to stay juicier and more flavorful after simmering. If using breasts, reduce the simmering time slightly to prevent them from drying out.
2. What can I use instead of coconut milk?
If you don’t have coconut milk or prefer a lighter version, try using evaporated milk, Greek yogurt, or a splash of heavy cream. You can also skip it entirely for a clear broth-style stew that’s still flavorful and hearty.
3. How can I make Turmeric Chicken Stew vegetarian or vegan?
Simply replace the chicken with chickpeas, lentils, or tofu, and swap chicken broth for vegetable stock. Add hearty vegetables like cauliflower, mushrooms, or sweet potatoes for more texture and flavor.
4. How long does Turmeric Chicken Stew last in the fridge?
It keeps well for up to 4 days in an airtight container in the refrigerator. The flavors actually deepen over time, making it even tastier the next day. To reheat, warm it on the stove over medium heat or in the microwave.
5. Can I freeze Turmeric Chicken Stew?
Yes! Allow the stew to cool completely, then store it in freezer-safe containers for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat gently. If using coconut milk, note that it may slightly separate after freezing, but stirring will fix it.
Conclusion
A bowl of Turmeric Chicken Stew is pure comfort — golden, fragrant, and packed with nourishing ingredients that warm both body and soul. It’s the perfect blend of traditional healing spice and modern-day comfort food. Whether you enjoy it on a cold evening or make a big batch for weekly lunches, every spoonful brings a boost of flavor and wellness.
