Roasted Ginger and Turmeric Chicken Stew

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A hearty slow-cooked chicken stew infused with fresh ginger and turmeric, balanced with aromatic spices for a warming comfort meal. This African-inspired chicken recipe, ready in about 75 minutes, pairs bone-in chicken thighs, olive oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 2 tbsp, grated fresh ginger
• 1 tbsp, grated fresh turmeric root
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 3 medium, peeled and chopped carrots
• 4 cups chicken broth
• 1 cup coconut milk
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Heat 3 tablespoons of olive oil in a large heavy-bottom pot over medium-high heat. Add 6 bone-in chicken thighs and brown on all sides, about 5 minutes per side, until golden and crispy. Remove chicken and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion, 2 tablespoons grated fresh ginger, 1 tablespoon grated fresh turmeric root, and 4 minced garlic cloves. Sauté over medium heat for 4-5 minutes until fragrant and onions are translucent.
3. Step 3: Add 3 chopped medium carrots, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Stir to combine and cook for 2 minutes.
4. Step 4: Pour in 4 cups of chicken broth and 1 cup of coconut milk, scraping the bottom of the pot to loosen browned bits. Return the browned chicken thighs to the pot.
5. Step 5: Bring the stew to a simmer, then reduce heat to low and cover. Cook gently for 45 minutes until chicken is tender and cooked through.
6. Step 6: Remove the chicken from the stew, shred the meat, and return it to the pot. Stir to combine and heat through for 5 minutes.
7. Step 7: Serve the stew garnished with 1/4 cup chopped fresh cilantro for a bright, fresh finish.