Golden Turmeric Chicken Stew

Written by Arden Cartrette

A comforting, anti-inflammatory stew is rich in protein and warming spices to help support immune health postpartum.

 
Servings: 4–6
Prep time: 15 min
Cook time: 35–40 min


The Recipe

  1. Sauté onion, garlic, and ginger in olive oil or avocado oil. Add turmeric, cumin, coriander, and paprika; cook briefly.

  2. Add chopped chicken, carrots, celery, sweet potato, and cauliflower. Pour in chicken bone broth and coconut milk. Simmer until chicken and vegetables are tender.

  3. Finish with lemon juice. Season to taste. Garnish with chopped cilantro or parsley and serve.

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  • 1.5 lbs boneless, skinless chicken thighs or breasts

  • 1 large yellow onion

  • 3–4 garlic cloves

  • 1-inch piece fresh ginger (or 1 tsp ground ginger)

  • 3 medium carrots

  • 2 stalks celery

  • 1 medium sweet potato or Yukon gold potato

  • 1 small head of cauliflower (or 2 cups florets)

  • 1 lemon (for juice)

  • Fresh cilantro or parsley (optional, for garnish)

  • Olive oil or avocado oil

  • 4 cups low-sodium chicken bone broth (or regular chicken broth)

  • 1 can (13.5 oz) full-fat coconut milk

  • 1 tsp ground turmeric

  • ½ tsp ground cumin

  • ½ tsp ground coriander

  • ½ tsp smoked paprika (optional)

  • Salt and pepper

Arden Cartrette
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Warm Spiced Golden Milk