Coconut Chicken & Sweet Potato Stew - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

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.


  • ⅓ cup fresh ginger, peeled and thinly sliced
  • 4 cloves garlic, peeled
  • 2 jalapeño peppers, chopped
  • ¼ cup orange juice
  • 1 Tbsp. paprika
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. ground turmeric
  • 2 Tbsp. water
  • 3 Tbsp. peanut oil, divided
  • 1 large onion, coarsely chopped
  • 1 (15 oz.) can diced tomatoes
  • ½ cup roasted unsalted peanuts
  • ½ cup unsweetened, low-fat coconut milk
  • ¼ cup shredded unsweetened coconut
  • 2 lbs. boneless, skinless chicken thighs, cubed
  • 2 cups low-sodium chicken broth or stock
  • ½ tsp. kosher salt
  • ½ tsp. black pepper
  • 1 lb. sweet potatoes, peeled and cubed


  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 purée.
  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.
Nutritional analysis per serving: Calories 350; Total Fat 17g (22% Daily Value); Saturated Fat 4.5g (23% DV); Trans Fat 0g; Cholesterol 107mg (35% DV); Sodium 430mg (19% DV); Total Carbohydrate 22g (8% DV); Dietary Fiber 4.5g (18% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 28g; Vitamin D 0% DV; Calcium 6% DV; Iron 10% DV; Potassium 15% DV; Niacin 90% DV; Selenium 50% DV; Vitamin A 50% DV.
Recipe by Guiding Stars at
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