Yellow Curry Chicken Stew with Tomato and Ginger
A fragrant Brazilian yellow curry chicken stew simmered with fresh ginger, tomato paste, and coconut milk for a hearty and warming meal. This brazilian-inspired chicken ready in about 45 minutes pairs (14 oz) full-fat coconut milk, tomato paste, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, 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
- 1.25 lbs, cut into bite-sized pieces chicken breasts
- 1 can (14 oz) full-fat coconut milk
- 3 tbsp tomato paste
- 1 tbsp, grated fresh ginger
- 3, minced garlic cloves
- 2 tbsp yellow curry powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 cup chicken broth
- 2 tbsp chopped, for garnish fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 1-2 minutes until fragrant.
- Step 2: Add 1.25 lbs chicken breasts cut into bite-sized pieces and cook for 5-6 minutes, turning occasionally until lightly browned.
- Step 3: Stir in 2 tbsp yellow curry powder and 3 tbsp tomato paste, cooking for 2 minutes until the spices bloom and the tomato paste darkens slightly.
- Step 4: Pour in 1 can (14 oz) full-fat coconut milk and 1 cup chicken broth, stirring to combine.
- Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Bring the stew to a gentle simmer, reduce heat to low, and cook uncovered for 20 minutes until the chicken is tender and the sauce thickens.
- Step 6: Taste and adjust seasoning if needed, then garnish with 2 tbsp fresh chopped parsley. Serve hot with steamed rice or crusty bread.
Frequently asked questions
How long does Yellow Curry Chicken Stew with Tomato and Ginger take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Yellow Curry Chicken Stew with Tomato and Ginger?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (14 oz) full-fat coconut milk from drying out.
Can I substitute ingredients in Yellow Curry Chicken Stew with Tomato and Ginger?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Yellow Curry Chicken Stew with Tomato and Ginger for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Yellow Curry Chicken Stew with Tomato and Ginger?
Brazilian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
