Recipes: Main Entrees, Soups

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Java Gingery Chicken Stew


Eating gourmet on a budget can be done easily if you are willing to get very creative. This one pot meal is easy to make, and easy on the wallet, too! Fran describes her recipe as “fresh and bright and savory” and the voters agreed. The photo itself just makes your mouth water!

Submitted by Fran F., for the Mambolicious Recipe Contest 2009; First Place winner of the Savings Savvy Category.


  • 1 Tbsp. olive oil
  • 1 onion, coarsely chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 2 tart apples, (such as Granny Smith or Gala) peeled, cored and chopped
  • 1 Tbsp. curry powder, preferably Madras
  • 1/2 tsp. cumin
  • 1/2 tsp. coriander
  • 1 1/2 lbs. boneless, skinless organic chicken thighs, cut into bite-size chunks
  • 3/4 cups basmati rice
  • 5 cups reduced sodium chicken broth
  • 1 cup Brown Cow Cream Top Plain yogurt
  • 1/2 cup light coconut milk
  • 1/4 cup Ginger People Hot Ginger Jalapeno Sauce
  • 1/4 cup toasted walnuts, chopped
  • 2 Tbsp. chopped cilantro


  1. Heat oil in a Dutch oven over med-high heat.
  2. Add onion, celery, and garlic. Cook, stirring about 8 minutes, or until onions are golden.
  3. Add apples, curry powder, cumin, and coriander. Cook, stirring often until apples begin to soften, about 5 minutes.
  4. Add chicken and cook stirring until chicken is no longer pink, about 5 minutes.
  5. Add rice and stir until coated.
  6. Add broth and bring to boil. Reduce heat to a simmer and cook uncovered for about 15 – 20 minutes.
  7. Stir in yogurt, coconut milk and Hot Ginger Jalapeno Sauce; return to simmer. Remove from heat.
  8. Divide into individual bowls. Sprinkle with walnuts and cilantro.

Servings: 4

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