Rating: 4 stars 4
78 Ratings
  • 5 star values: 37
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 9
  • 1 star values: 4

This is one of my favorite 30-minute weeknight recipes. Turmeric (curcuma) is a bright yellow spice primarily found in India and Indonesia, and is one of the main ingredients in curry. It adds an exotic color and flavor to any dish.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a large skillet over medium-high heat. Add chicken; cook until browned and 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 more. Pour in broth and simmer stew until thickened, stirring occasionally, about 20 minutes.


Cook's Notes:

Substitute canola oil for the olive oil, if desired.

Substitute water for the chicken broth, if desired.

Add more chicken broth or water to the recipe to adjust the thickness of the stew, if desired.

Nutrition Facts

183 calories; protein 9.9g; carbohydrates 24.1g; fat 5.5g; cholesterol 20.3mg; sodium 70.8mg. Full Nutrition