Sweet Curried Chicken Yam and Apple Stew
Transform your dinner table with the vibrant flavors of Sweet Curried Chicken Yam and Apple Stew, a heartwarming dish that blends savory, sweet, and aromatic elements into every spoonful. Tender chunks of seared chicken thighs become the star of this stew, accompanied by creamy yams and juicy apples, all simmered in a luscious coconut milk base infused with curry powder, cinnamon, and cumin. The addition of fresh ginger and garlic adds a spicy warmth, while a touch of honey balances the spices with a hint of sweetness. Perfect for cozy nights, this stew is both comforting and nutrient-packed, making it a crowd-pleaser that's just as easy to prepare as it is to devour. Serve it over fluffy white rice or with warm naan bread, and don’t forget the sprinkling of fresh cilantro for a burst of freshness. This one-pot meal is ready in just over an hour, offering a satisfying weeknight dinner or an impressive dish for guests!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 2 large yams, peeled and cubed
- 2 medium apples (such as Honeycrisp or Fuji), peeled and cubed
- 3 cups chicken broth
- 1 cup coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon honey
- 0.25 cup fresh cilantro, chopped (for garnish)
- optional white rice or naan bread (for serving)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs in batches and sear on each side until golden brown, about 2-3 minutes per side. Remove and set aside.
In the same pot, add the remaining tablespoon of olive oil. Reduce the heat to medium and stir in the diced onion. Sauté until softened, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the curry powder, ground cumin, and ground cinnamon. Toast the spices for 30 seconds to release their aroma.
Return the seared chicken thighs to the pot along with the cubed yams, cubed apples, chicken broth, coconut milk, tomato paste, and honey. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and simmer for about 35-40 minutes, or until the chicken is tender and the yams are soft.
Taste and adjust seasonings if necessary. Add more salt or pepper to taste.
Serve hot, garnished with fresh cilantro and optionally paired with white rice or naan bread.
Nutrition Facts
Calories |
2505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 7781 mg | 338% | |
| Total Carbohydrate | 190.9 g | 69% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 86.8 g | ||
| Protein | 198.3 g | 397% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 353 mg | 27% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 4310 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
