Coconut Ginger Chicken Stew

Coconut Ginger Chicken Stew

Embark on a culinary adventure with our Coconut Ginger Chicken Stew, a recipe sure to please even the most discerning palates! From our kitchens to yours!

Velvety coconut milk intertwines with zesty ginger and piquant garlic, creating a rich and aromatic base. Fragrant spices dance together – chili flakes, coriander, cumin, and turmeric – infusing each spoonful with warmth and depth. Tender sweet potatoes melt into the broth, while succulent chicken breast adds a savory touch. Garnished with fresh cilantro, a squeeze of lime, and delicate Nigella seeds, this stew is a symphony of taste sensations. Whether shared with loved ones or savored solo, this stew is a surefire crowd-pleaser, promising warmth and satisfaction with every mouthful, perfect for a cozy evening in.


Yellow onion, small dice
1 medium
Dried chili flakes
1/2-1 tsp
Ground coriander
1/2 tsp
Ground cumin
1/2 tsp
Ground turmeric
1/2 tsp
Fresh ginger, peeled and minced
2-inch piece
Garlic, peeled and minced
3 cloves
Sea salt and ground black pepper, to taste
Sweet potatoes, peeled and diced into 1-inch pieces
1 1/2 lbs (690 grams)
Brown lentils, picked over
1/2 cup
Chicken stock
4 cups
Full-fat coconut milk
13.5 oz (400 ml) can
To garnish: chopped cilantro, extra chili flakes, lime wedges, nigella seeds


  • Large heavy-bottomed soup pot


Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil to the pot and let it melt. Sear the chicken breast, cook thoroughly, and remove from the pan. Set aside. Let cool and shred.

Add the onions to the pot and stir. Saute the onions, stirring occasionally, until translucent and quite soft, about 5 minutes. Add the chili flakes, coriander, cumin, and turmeric. Saute spices until very fragrant, about 1 minute. Add the ginger and garlic to the pot and cook for another minute. Add a pinch of salt and pepper.

Add the sweet potatoes to the pot and stir to coat in the spices. Add the lentils to the pot and stir once more. Season everything liberally with salt and pepper. Add the chicken stock and stir, scraping up any browned bits on the bottom of the pot. Place the lid on top of the pot and bring to a boil.

Once the stew is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so that there are a couple of inches available for steam to escape. Simmer until the sweet potatoes are almost falling apart and the lentils are tender about 30 minutes. The liquid should also be reduced by almost a third.

Add the coconut milk and chicken to the pot and stir. Season the stew again with salt and pepper. Bring the stew back up to a strong simmer and check for seasoning. Adjust as necessary.

Serve the chicken and coconut milk stew hot with chopped cilantro, extra chili flakes, lime wedges, and Nigella seeds (if using). And enjoy!

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