Turmeric Chicken Stew with Brown Rice and Herb Yoghurt

Turmeric Chicken Stew with Brown Rice and Herb Yoghurt

  • 40 min
  • 556 calories

Turmeric chicken stew with brown rice is a hearty, comforting and nutritious meal. Fun Fact: Turmeric can boost your immune system due to its anti-inflammatory and antioxidant properties, helping your body ward off illnesses and infection.

Number of servings


  • 3 Chicken Thighs (skinless) 3 Chicken Thighs (skinless)
  • 3⁄4 Cup Brown Rice 34 Cup Brown Rice
  • 3 Tsp Turmeric 3 Tsp Turmeric
  • 1 Ginger 1 Ginger
  • 1 Garlic Clove 1 Garlic Clove
  • 400 Gram Coconut Milk 400 Gram Coconut Milk
  • 1 Green Capsicum 1 Green Capsicum
  • 1 Cup Baby Spinach 1 Cup Baby Spinach
  • 1 Brown Onion 1 Brown Onion
  • 2 Tsp Chilli Flakes 2 Tsp Chilli Flakes
  • 1 Small Bunch Coriander & Mint 1 Small Bunch Coriander & Mint
  • 1 Tbsp Chicken Stock Concentrate 1 Tbsp Chicken Stock Concentrate
  • 1 Lemon 1 Lemon
  • 1⁄3 Cup Greek Yoghurt 13 Cup Greek Yoghurt

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Deepsided Pan

Step 1

1 Cook Rice

In a pot, combine the brown rice, a big pinch of salt and 2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 28-30 minutes or until the water has been absorbed and the rice is tender. Remove from heat and set aside, covered in a warm place.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Step 2

2 Prepare Ingredients

Peel and dice onion, ginger and garlic. Dice capsicum and remove seeds. Roughly chop spinach. Pick coriander & mint leaves, dice and discard stems. Zest lemon and cut into wedges. Dice chicken into bite sized pieces.

Step 3

3 Start Stew

Heat a deepsided pan over medium heat with a drizzle of oil. Add onion, cook for 2 minutes. Add garlic, ginger and turmeric, cook for 1 minute. Add chicken, cook for 2-3 minutes.

Step 4

4 Finish Stew

Add coconut milk and stock concentrate and reduce heat to a simmer. Simmer for about 5 minutes, until sauce thickens slightly and chicken is cooked through. Add capsicum and cook for 2 minutes. Add spinach and cook for 1-2 minutes until wilted. Season with salt and a squeeze of lemon juice to taste.

Step 5

5 You Plate It!

Mix yoghurt, lemon zest and most of the herbs (saving some for garnish) together. Divide rice and stew between bowls. Top with herb yoghurt. Garnish with chilli flakes and remaining herbs. Serve remaining lemon wedges on the side. Enjoy!

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