Turmeric Chicken Stew

This turmeric chicken stew mixes chicken thighs, sweet potatoes, turmeric, and spices to provide a beautiful and savory feast for the entire family.

Turmeric Chicken Stew


This turmeric chicken stew is perfect for those who want quick and easy one-pot dinners. This dish is a variation on a classic chicken stew filled with turmeric, ginger, and creamy coconut milk that can be served on its own or with a side of fluffy rice.

And, while the tastes in the stew may appear unusual, they are mild enough for both children and adults to appreciate, and the recipe is quite adaptable, so you can add additional spices to increase the heat if desired.

Turmeric Chicken Stew


  • This turmeric chicken stew is cooked in a single pot, making cleaning a pleasure.
  • With almost 25 grams of protein per serving, this chicken stew is a protein-rich meal.
  • Anti-Inflammatory – Turmeric not only adds taste and color to this stew, but it also includes curcumin, a natural chemical with antioxidant and anti-inflammatory qualities (1).
  • This chicken stew stays well in the fridge and freezer, making it an excellent dish for batch cooking.


Turmeric Chicken Stew Ingredients
  • Chicken – The recipe asks for boneless chicken thighs, but you may substitute chicken breasts if you like. If necessary, you can substitute cooked or leftover chicken; check the recipe card’s comments section for more information.
  • Sweet potatoes – For a complex carbohydrate boost. If necessary, substitute yams or white potatoes.
  • Turmeric – To give the stew color, taste, and anti-inflammatory effects. In this recipe, you may use either fresh turmeric root or ground turmeric.
  • Garlic and onion – To provide flavor and scent. If necessary, use onion powder and garlic powder for the raw onion and garlic; read the notes section of the recipe card for more information.
  • Carrots and Celery: To add some vegetables, use carrots and celery.
  • Ginger and Spices – A flavorful blend of ginger root, cumin, and coriander. Simply add a sprinkle of red pepper flakes to raise the spiciness level.
  • Coconut Milk – To make the broth rich and creamy, add coconut milk. If you don’t like coconut milk, you can substitute heavy cream or half-and-half.
  • Spinach – To add some leafy greens, use spinach.
  • Olive Oil – To add some good fats and sear the chicken, use olive oil.
  • Flour – To thicken the stew, although you can leave it out if you like.
how to make Turmeric Chicken Stew

Dietary Modifications

  • To make it gluten-free, use certified gluten-free broth and 1-to-1 gluten-free flour in place of all-purpose flour.
  • No modifications are required to make this dish dairy-free.
How To Make Turmeric Chicken Stew
How To Make Turmeric Chicken Stew


  • The chicken should be seared. Warm the olive oil in a large saucepan over medium-high heat, then add the chicken and brown it for 4-5 minutes before setting it aside.
  • Saute the vegetables. simmer for 3-4 minutes, until the onion, carrots, and celery are soft, then add the garlic and ginger and simmer for another minute.
  • Mix in the spices. Stir in the turmeric, cumin, coriander, salt, black pepper, and flour to coat the veggies.
  • Combine the chicken, sweet potatoes, and broth in a mixing bowl. Return the chicken to the saucepan, add the sweet potatoes, and return to a gentle boil with the liquid.
  • Simmer until the vegetables are soft. Reduce the heat to low and cook for 25-30 minutes, or until the chicken is done and the sweet potatoes are soft.
  • Mix in the spinach. Add the coconut milk and spinach to the saucepan and cook for 5 minutes, or until the spinach is wilted.
  • Serve and have fun! To serve, garnish with chopped cilantro.

The complete directions may be found in the recipe card below.

Turmeric Chicken Stew



Because fresh turmeric root is milder than ground turmeric, a recipe will call for more; 1 inch of turmeric root equals 1 teaspoon ground turmeric. Fresh turmeric may be used in a variety of foods, including stews, soups, curries, rice dishes, smoothies, sauces, and marinades.


Yes. To prepare this turmeric chicken stew in a slow cooker, mix all of the ingredients in a slow cooker, except the coconut milk and spinach, stir to blend, and cook on high for 3-4 hours or 6-7 hours. When the chicken is done, add the spinach, toss to mix, and heat for another 10 minutes, or until wilted. Season to taste with salt and pepper as needed.


To Refrigerate: Allow the stew to cool fully before transferring to an airtight container and storing in the refrigerator for 3-4 days.

To Freeze: Once cooled, leftover chicken stew can be frozen for up to 3 months in a freezer-safe container. You may freeze the stew in individual portion-sized containers to make quick grab-and-go dinners and reheating easier.

To Reheat: To reheat from the refrigerator, pour the stew in a saucepan on the stovetop over medium heat for 5 minutes, or until cooked through. To reheat from frozen, defrost the stew overnight in the refrigerator, then set it in a saucepan over medium heat for 5 minutes, or until cooked through. Place the frozen stew in a microwave-safe bowl and warm for 1-2 minutes, with 30 additional 30-second intervals as needed depending on the power of your microwave.

Turmeric Chicken Stew


Turmeric Chicken Stew

Turmeric Chicken Stew

On a cold day, this turmeric chicken stew is the ideal nutritious, high-protein one-pot supper. Furthermore, leftovers retain well in the fridge and freezer, making it ideal for meal preparation.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course dinner
Cuisine American
Servings 4


  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless chicken thighs cut into 1-inch pieces
  • 1 onion diced
  • 2 carrots peeled and sliced
  • 1 stalk celery sliced
  • 4 cloves garlic minced
  • 1- inch ginger root peeled and minced
  • 2 teaspoons ground turmeric or 2-inch turmeric root, peeled and minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt plus more to season
  • 1/4 teaspoon black pepper plus more to season
  • 2 tablespoons all-purpose flour
  • 2 medium sweet potatoes peeled and cubed
  • 3 1/2 cups chicken broth
  • 1/2 cup coconut milk
  • 2 cups spinach roughly chopped
  • Cilantro chopped, to serve


  • On a chopping board, dice the chicken thighs into 1-inch pieces and season liberally with salt and black pepper.
  • Warm the olive oil in a large saucepan over medium-high heat, then add the chicken and cook for 4-5 minutes, or until browned on all sides, working in batches if necessary. Remove the chicken from the saucepan, place it on a platter, and put it aside.
  • Reduce the heat to medium in the same pot, add the onion, carrots, and celery, and simmer for 3-4 minutes, or until the veggies are soft.
  • Cook for another minute, or until the garlic, ginger, turmeric, cumin, coriander, salt, and black pepper are aromatic.
  • Return the chicken to the saucepan, sprinkle with flour, and stir until thoroughly coated before adding the sweet potatoes.
  • Pour in the chicken broth and stir until everything is completely blended, scraping up any yummy pieces from the bottom of the saucepan.
  • Cook for 25-30 minutes, turning periodically, until the chicken is cooked and the sweet potatoes can be easily penetrated with a fork.
  • Cook for a further 5 minutes, or until the spinach has wilted, after adding the coconut milk and chopped spinach. Season with extra salt and pepper to taste.
  • The stew may be eaten immediately, and leftovers can be refrigerated for up to 5 days or frozen for up to 3 months in an airtight container.


To make it in a slow cooker, add all of the ingredients in a slow cooker, except the coconut milk and spinach, stir to blend, and cook on high for 3-4 hours or 6-7 hours. Once cooked, add the coconut milk and spinach, stir to mix, and continue to heat for 10 minutes, or until wilted. Season to taste with salt and pepper as needed.
To use cooked chicken, skip step #1 and replace it with 4 cups cooked diced chicken in step #8.
1 teaspoon ground ginger is used in this recipe.
To use onion powder, measure out 1 teaspoon.
1 teaspoon garlic powder is used in this recipe.
Keyword Turmeric Chicken Stew

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