Anti Inflammatory Tomato-Ginger Masala Chicken & Chickpea Stew
This deeply aromatic stew is the kind of one-pot dinner that fills the kitchen with warmth before it even hits the table. Bone-in chicken thighs are seared until the skin turns deep golden brown, then slow-simmered in a rich sauce built from diced tomatoes, full-fat coconut milk, and a layered spice blend of turmeric, cumin, coriander, and smoked paprika. Each of those spices brings more than flavor — turmeric and ginger in particular are among the most well-researched ingredients for supporting a low-inflammation lifestyle, and here they work together in a way that tastes indulgent rather than medicinal. Chickpeas add plant-based protein and a satisfying heartiness that makes this stew genuinely filling for all four servings. A squeeze of fresh lemon juice stirred in at the end brightens everything and keeps the richness of the coconut milk in check. The technique is straightforward — bloom the spices, build the sauce, nestle the chicken back in, and let it simmer low and slow until the meat is pull-apart tender. Finish with fresh cilantro if you have it, and you've got a bowl that feels like a treat while doing right by your body.
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, finely diced
- 1 tbsp fresh ginger, peeled and finely grated
- 4 garlic cloves, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with 1 tsp salt and ½ tsp black pepper.
- 2
Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate. Leave the rendered fat in the pot.
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