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Chicken Curry Stew with Root Vegetables

Updated: Aug 3, 2023

Chicken Curry Stew with Root Vegetables

Chicken Curry Stew with Root Vegetables

Prep Time: 30 minutes

Cook Time: 60-90 minutes Yield: 4 servings

Nutrition Facts: Chicken bone broth is the best food for repairing gut lining. Root vegetables are packed with a high concentration of antioxidants that can help cleanse your system. They are also filled with slow-burning carbohydrates and fiber, which make you feel full and help regulate your blood sugar and digestive system. The anti-inflammatory spices used here include ginger, turmeric, and garlic.



  • A whole small size or a half medium size pasture chicken. For people who have histamine intolerance, make sure the chicken is really fresh. Peel the skin off and then chop it into smaller chunks. Or you may use organic bone-in chicken breasts or legs without the skin.

  • Garlic: 2 cloves

  • Fresh ginger: skin peeled, 1-inch chunk

  • White or yellow onions: ½ of medium size, diced

  • Sweet potatoes: 1 medium size, peeled and cut into 1 1/2-inch chunks

  • Parsnips: 1 medium size, peeled and cut into 1-inch chunks

  • Carrots: 2 medium size, peeled and cut into 1-inch chunks

  • Bone broth, vegetable broth, or water: enough the submerge the foods in the pot

  • Coconut milk: 1/4 cup

  • Curry powder: 3 tablespoons

  • Turmeric powder: 2 teaspoons

  • Black pepper: a few pinches

  • Chopped Cilantro: ¼ cup

  • Avocado oil or coconut oil: 1-2 tablespoons (s)

  • Sea salt or pink salt



  • In a medium to large size French oven or pot, heat the avocado oil or coconut oil on low to medium heat. Place ginger and onion in and roast them on medium heat till the onion turns translucent.

  • Place chicken, chickpeas, salt, black pepper, turmeric powder, curry powder, and garlic in the pot. Coat all pieces with the oil and spices. Pour the coconut milk, broth, or water into the pot and make sure the liquid submerges the chicken. Bring it up to boil and then turn to low heat. Place the cover on and let it slow cook for about 20 minutes.

  • Place carrots into the pot. Cook for another 15 minutes.

  • Place the rest of the root vegetables in. Add more broth or water if necessary to submerge the solid foods. Bring it up to boil and then turn down the heat to slow cook for about another 20 minutes until everything gets softened.

  • At this point, if there is still a lot of liquid in the pot, cook on high heat for a couple of minutes till the liquid reduces. At the last minute, stir the cilantro in.

  • Serve by itself or over rice. Enjoy!


Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA

Functional Nutritionist in Eugene, Oregon

Board-Certified Nutrition Specialist

Board-Certified Nutritional Genomics Specialist

Board-Certified Ketogenic Nutrition Specialist

Certified Oncology Nutrition Specialist

Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care

To learn more about our services, please visit the Service Offerings page.

To book a discovery call, please visit the Book Consult page or call 541-255-5047.


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