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Chicken & turkey· GF · DF · NUTS

Chicken & Sweet Potato Coconut Stew

Tender chicken, sweet potato and spinach in a gently spiced, light coconut and ginger broth.

makes 24 blocks, about 29p each

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batchjoy.com/recipes/chicken-and-sweet-potato-coconut-stew/
Illustration of a bowl of Chicken & Sweet Potato Coconut Stew
Time
45 min20 min prep · 25 min cook
Makes
24 blocks
Cost per blockPer block
29p
Calories per blockCalories
77 kcal
Fibre per blockFibre
1.5g

You’ll need

Batch size
  • 500gchicken breast, 2cm pieces
  • 400gsweet potato, 1.5cm dice
  • 1 × 400ml tinlight coconut milk
  • 200gfrozen leaf spinach
  • 1 tin (240g drained)chickpeas, rinsed
  • 40gspring onions, sliced
  • 20gfresh ginger
  • 20gsmooth peanut butter
  • 10mlrapeseed oil
  • 2 clovesgarlic, crushed
  • 8gturmeric, coriander, cumin
  • 1 cubestock cube
  • 200mlwater

Allergens: Peanuts. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Jasmine rice · Quinoa with steamed pak choi · Flatbread

Method

  1. Fry the garlic, ginger and spices in the oil for 1 minute.
  2. Add the chicken and stir to coat, then the sweet potato, coconut milk, stock and peanut butter.
  3. Cover and simmer for 15 minutes until the sweet potato is tender.
  4. Add the chickpeas and spinach and simmer uncovered for 8 minutes, crushing a little sweet potato to thicken.
  5. Stir in the spring onions. Cool and freeze in 70g blocks.
kcalproteincarbsfatfibresalt
Per block776.7g6.2g2.6g1.5g0.25g
Per 3 blocks23120.1g18.6g7.8g4.5g0.75g

Cook’s notes

  • The peanut butter adds body; leave it out for a lighter, lower-fat block.
  • Rinse the chickpeas well; it washes away some of what causes wind.
  • Thighs make a richer stew.

Serve it

Jasmine rice · Quinoa with steamed pak choi · Flatbread.

This is general guidance, not medical advice. IBS triggers vary from person to person, so talk to your GP or a registered dietitian before changing your diet.

Keeps 3 months frozen · cool within 2 hours · never refreeze thawed blocksPrinted from BatchJoy

Freeze, reheat and serve

Freeze
Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat
Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion
3 blocks (210g) make a dinner for one adult: about 231 kcal and 20.1g protein before rice, bread or potatoes.

Chicken & Sweet Potato Coconut Stew questions

Can I leave out the chickpeas?

The stew works without them. It will be a little thinner, so crush a bit more of the sweet potato into the sauce to thicken it.

Can I use ginger paste instead of fresh ginger?

A jar of ginger paste works in about the same weight. Check the label, as some blends include garlic.

Can I use full-fat coconut milk?

Full-fat coconut milk works in the same amount and makes the stew richer and creamier.

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Updated . Nutrition, costs and yields are estimates. Gluten-free assumes gluten-free stock cubes.

Cooking Chicken & Sweet Potato Coconut Stew