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.

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Ingredients

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

Directions

  • 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.

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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; 5.5 g total fat; 20 mg cholesterol; 71 mg sodium. 24.1 g carbohydrates; 9.9 g protein; Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/08/2017
Made this recipe for the first time and it incredibly flavorable! I read the reviews and took the suggestion of adding 1/4 teaspoon of cumin cinnamon graham marsala. I also added dried apricots cut into small pieces which added a touch of sweetness. Also I kept adding broth as it gets absorbed the more you cook it. Delicious- will definitely make it again!! Read More
(16)

Most helpful critical review

Rating: 2 stars
01/07/2018
I made it exactly as the directions stated but there was no sauce and it was very bland. I added half of a can of coconut milk some sriracha dash of cinnamon garlic powder onion powder salt and curry powder and then it was delicious. We ate it over basmati rice. Read More
(8)
61 Ratings
  • 5 star values: 27
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
02/08/2017
Made this recipe for the first time and it incredibly flavorable! I read the reviews and took the suggestion of adding 1/4 teaspoon of cumin cinnamon graham marsala. I also added dried apricots cut into small pieces which added a touch of sweetness. Also I kept adding broth as it gets absorbed the more you cook it. Delicious- will definitely make it again!! Read More
(16)
Rating: 5 stars
02/08/2017
Made this recipe for the first time and it incredibly flavorable! I read the reviews and took the suggestion of adding 1/4 teaspoon of cumin cinnamon graham marsala. I also added dried apricots cut into small pieces which added a touch of sweetness. Also I kept adding broth as it gets absorbed the more you cook it. Delicious- will definitely make it again!! Read More
(16)
Rating: 5 stars
12/12/2016
This was an good recipe. I'm not sure if it called for canned sweet potato but I used fresh. After it was cubed I softened them a bit so they would be thoroughly cooked. I prepared the eggplant before cooking by putting the cut chunks between salted paper towels to drain the fluid while the chicken cooked. I also added a teaspoon of Italian spice mix garlic powder smoked paprika and salt and pepper to taste to the chicken before I cooked it. After I added the eggplant I added 1/2 teaspoon of cumin cinnamon graham marsala. I served it as is with some pita bread. I will definitely put this on my keeper list. Very tasty and easy. Read More
(13)
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Rating: 5 stars
11/16/2016
This is so so so good. Even the people in my house who don't like sweet potatoes liked this. It's so easy to throw together it's a perfect work night meal. Leftovers heat up beautifully the next day. I would suggest using a bit more broth than written as it incorporates quickly and you'll want that liquid later especially if you serve it over rice or couscous (I served it over cauliflower couscous). Thank you for the recipe. Read More
(8)
Rating: 2 stars
01/07/2018
I made it exactly as the directions stated but there was no sauce and it was very bland. I added half of a can of coconut milk some sriracha dash of cinnamon garlic powder onion powder salt and curry powder and then it was delicious. We ate it over basmati rice. Read More
(8)
Rating: 5 stars
01/24/2018
This was a big hit & will be a regular in the future. It is so delicious. Read More
(4)
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Rating: 5 stars
12/15/2016
This recipe was very good and so easy to make. My only recommendations would be to make sure the sweet potatoes are cubed evenly--makes it easier to get them softened and cooked. My husband cubed them larger than I wanted and it took a bit longer to cook. Overall made recipe as written and it was delicious! Served along with saffron rice I made in my rice cooker. Read More
(4)
Rating: 5 stars
01/24/2018
It was really good. Everyone in the family said so including me the one who made it. Great recipe. I changed nothing. Wonderful recipe. Read More
(4)
Rating: 2 stars
02/08/2018
I did not care for this recipe. Was searching for a healthy (alternative) meal and decided to give this one a go. I'm an experienced cook and know my way around the kitchen but the prep time was seriously beyond the 15 mins as listed. (From start of prep to final cooking I was just under 2 hours!). The recipe also did not state if I should use canned or fresh sweet potatoes so I opted for fresh. (If I do this dish again I will use canned). Reading another reviewer stating she had done the same I decided to "soften" my fresh potatoes as well. (I cubed the potatoes prior to cooking & these became a bit overcooked /"mushy"...I suggest boiling for only 7-10 mins.). Decided the overdone potatoes was not a big deal and continued on with the dish. I served this over brown rice. The first bite or two seemed tasty but I thought the tumeric and other spice combinations were very overpowering. Read More
(2)
Rating: 4 stars
01/23/2017
Very good! My husband is a very picky eater and really enjoyed it. I did feel like it needed a little salt. I served it with naan. It was a filling and healthy meal! Read More
(2)