This quick and easy turmeric chicken stew recipe combines chicken, sweet potato, and eggplant with a colorful sauce of turmeric, ginger, and garlic.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
183 Calories
Recipe Instructions
Step 1
Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until no longer pink in the center, about 5 minutes. Add sweet potatoes and onion; cook and stir until onion is translucent, 2 to 3 minutes. Add eggplant, garlic, ginger, and turmeric; cook until fragrant, about 1 minute.
Step 2
Pour in broth and bring to a boil. Reduce the heat and simmer, stirring occasionally and adding more broth if necessary, until vegetables are tender and stew has thickened, about 20 minutes.
Ingredients
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 teaspoons ground turmeric
2 medium sweet potatoes, cubed
2 skinless, boneless chicken breasts, cubed
1 small eggplant, cubed
0.5 medium red onion, chopped
0.5 cup low-sodium chicken broth, or more as needed
