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Coconut Chicken and Sweet Potato Stew
Thick, creamy, and spicy, this stew is full and flavorful. You can eat it like a soup or spoon it over cooked brown rice to feed a larger crowd.
1/3 c. fresh ginger, peeled and thinly sliced
4 cloves garlic, peeled
2 jalapeño peppers, chopped
1/4 c. orange juice
1 T. paprika
1 t. ground cumin
1 t. ground coriander
1 t. ground turmeric
2 T. water
3 T. peanut oil, divided
1 lg. onion, coarsely chopped
1 (15 oz.) can diced tomatoes
1/2 c. roasted peanuts
1/2 c. unsweetened, low-fat coconut milk
1/4 c. shredded unsweetened coconut
2 c. low-sodium chicken broth or stock
1/2 t. kosher salt
1/2 t. black pepper
2 lbs. boneless, skinless
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Coconut Chicken and Sweet Potato Stew

Coconut Chicken and Sweet Potato Stew

Coconut Chicken and Sweet Potato Stew
One Star Guiding Stars
  • Servings:8 (356 g)
  • Prep Time:20 minutes
  • Cook Time:60 minutes
1. Combine the ginger, garlic, jalapeños, juice, paprika, cumin, coriander, turmeric, and water in a food processor and pulse to form a paste.
2. Heat 2 tablespoons of the oil in a large pot over medium heat. Add the onions and cook until softened.
3. Stir in the spice paste and cook until the paste begins to brown.
4. Stir in the tomatoes, peanuts, coconut milk, and coconut. Cook until mixture thickens slightly.
5. Transfer to the food processor and puree.
6. Return mixture to saucepan along with chicken. Add broth, salt and pepper. Bring to a simmer and cook for about 15 minutes.
7. Add the sweet potatoes and cook until tender, about 20 minutes.