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Dinner recipe · from the recipe book

Coconut Curry Chicken Stew with Sweet Potato

Tender chicken thighs and soft sweet potato simmer in a fragrant ginger-curry coconut broth with spinach and a bright squeeze of lime.

Coconut Curry Chicken Stew with Sweet Potato

Ingredients

  • 1½ lb680 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 1 tbsp14 gCanola oil
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1½ tbsp8 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 3 medium400 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 1 cup chopped150 gRed bell pepperchopped
  • 2¼ cups480 gVegetable broth
  • 1 cup200 gCoconut milk, cannedstirred well
  • 1 can, drained254 gChickpeas, canned, drained and rinsed
  • 4 cups loosely packed120 gBaby spinach
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare the vegetables first: dice the onion, mince the garlic, grate the ginger, peel and cube the sweet potato and chop the red bell pepper. Cut the chicken thighs into 1-inch pieces and season them with half of the salt and the black pepper.
  2. Heat half of the canola oil in a Dutch oven over medium-high heat. Brown the chicken thighs in one layer for about 5 minutes, turning once, then move them to a plate (they will finish cooking later).
  3. Add the remaining half of the canola oil and the onion to the pot and cook for 4 minutes until soft. Stir in the garlic, ginger, curry powder and turmeric and cook for 1 minute until fragrant.
  4. Add the sweet potato, red bell pepper and vegetable broth, scraping up the browned bits. Return the chicken thighs and any juices to the pot and bring to a boil.
  5. Lower the heat, cover and simmer for 15 minutes until the sweet potato is nearly tender.
  6. Stir in the coconut milk and chickpeas and simmer uncovered for 10 minutes, until the sweet potato is soft and the chicken reaches 165°F (74°C).
  7. Stir in the spinach until wilted, then add the lime juice and the remaining half of the salt.
  8. Ladle into bowls and top with the cilantro.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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