This is one of my favorite 30-minute weeknight recipes. Turmeric (curcuma) is a bright yellow spice primarily found in India and Indonesia, and is one of the main ingredients in curry. It adds an exotic color and flavor to any dish.
- 2 tablespoons olive oil
- 2 skinless, boneless chicken breasts, cubed
- 2 sweet potatoes, cubed
- ½ red onion, chopped
- 1 small eggplant, cubed
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 2 teaspoons ground turmeric
- ½ cup low-sodium chicken broth
Heat olive oil in a large skillet over medium-high heat. Add chicken; cook until browned and no longer pink in the center, about 5 minutes. Add sweet potatoes and onion; cook and stir until onion is translucent, 2 to 3 minutes. Add eggplant, garlic, ginger, and turmeric; cook until fragrant, about 1 minute more. Pour in broth and simmer stew until thickened, stirring occasionally, about 20 minutes.
Preparation time: 15 mins
Cook time: 28 mins
Total time: 43 mins
Servings: 6 – Yield: 6 cups