I’m the kind of person that holds onto summer as long as possible, but once October hits I’m full-on fall mode and my recipes 100 percent reflect that. AKA soup season begins, and with it some of my most favorite, cozy, hearty and nourishing meals ever!

Such as this cozy, coconut curry chicken stew, which is everything I want in a fall/luteal phase meal.

It’s fiber and protein-rich, slow cooked for maximum nutrient absorption and digestion, warm and comforting, and loaded with flavors and immunity-boosting ingredients that I crave at the slightest hint of a cold. 

It’s also a simple, stove-top one-pot dish that can also be made in a slow-cooker or pressure-cooker for convenience. You can snag the recipe (with your preferred method of making it) and details below. 

HORMONE HEALTHY COCONUT CURRY CHICKEN STEW INGREDIENTS

+ Bone Broth

Bone broth is loaded with amino acids that reduce oxidative stress, support healthy connective and reproductive tissue, boost GI and immune function and promote the secretion of female reproductive hormones (orchestrating everything from ovulation to embryo implantation). It’s also rich in minerals that tend to get depleted due to blood loss, which is why I love to include it in so many recipes during my menstrual phase. 

+ Pasture-Raised Chicken

Chicken is an excellent source of bioavailable protein, as well as amino acids such as taurine, cysteine, glycine and lysine, which are specifically needed to carry out phase two liver detoxification. Deficiency in these amino acids can increase your liver workload and toxic burden, which can result in hormonal imbalances such as estrogen dominance. 

+ Anti-Inflammatory Spices

Madras or Ca Ri Ga Curry contains a variety of anti-inflammatory spices, most notably turmeric, which is rich in compounds linked to everything from reducing PMS and cramping to supporting liver detoxification and reducing oxidative stress in the body. Garlic and ginger are also known for their anti-inflammatory and immunity and digestive-boosting properties. 

+ Sweet Potatoes & Carrots

Both sweet potatoes and carrots are rich in fiber, as well as vitamin C and beta carotene, a precursor to vitamin A, which is vital for healthy thyroid function. 

+ Spinach

Spinach is loaded with vitamins, minerals and antioxidants that work to reduce inflammation and support the synthesis of reproductive hormones like estrogen and testosterone. 

HORMONE HEALTHY COCONUT CURRY CHICKEN STEW TIPS

+ Top with Probiotic-Rich Yogurt

Topping this coconut curry chicken stew with coconut or greek yogurt adds additional creaminess and rich flavor, not to mention good-for-your-gut probiotics. 

+ Sprinkle with Cilantro + Lime

Cilantro is known as a medicinal herb that aids in detoxification, helping your body eliminate excess toxins that can lead to hormonal imbalance. Lime helps to secrete digestive juices to help you properly absorb the nutrients of this recipe.

+ Add In/Swap Veggies

I love adding in cauliflower or sometimes swapping the spinach for kale or collards for an extra liver supportive and hormone balancing boost.

+ Serve with Rice Noodles or Rice 

Serving this soup with rice noodles or cooked jasmine rice is an excellent way to help soak up all of that delicious, nutrient-dense broth. If you want more fiber, try using buckwheat noodles or brown rice or quinoa. 

+ Heat Up Leftovers For A Gut-Healthy Prebiotic Boost

Bonus! If you cook this stew (and the rice!) and store it overnight in the fridge, then heat it for leftovers, this cooling and cooking process creates a prebiotic fiber (also known as retrograde starch) that feeds the good bacteria in your gut. 

HOW TO COOK COCONUT CURRY CHICKEN STEW IN AN INSTANT POT

Cooking this stew in the instant pot is incredibly easy! Here are the steps:

1) Generously season the chicken with salt and pepper, add coconut oil to the pot and sear the meat on both sides until golden brown using the SAUTE function on the instant pot, which greatly enhances the meat’s flavors.

2) Remove the chicken and add another tablespoon of coconut oil, then saute the onion and garlic until translucent. Add in the spices and stir another minute, then add in the carrots and sweet potato and continue to cook for about 1-2 minutes more. 

3) Turn the instant pot off and add back in the chicken, as well as the bone broth, coconut milk, fish sauce, coconut aminos, and coconut sugar. Cover and select PRESSURE, cooking on high for 8 minutes. 

4) Once done cooking, use the natural release function. Set the Instant pot to saute and bring to a boil, cooking for about 5 minutes, until the liquid reduces slightly. Turn the instant pot off and stir in the fresh lime juice and spinach. *If using lemongrass make sure to discard. 

5) Option to serve the stew over rice or with rice noodles, then top with yogurt and fresh cilantro. 

HOW TO COOK COCONUT CURRY CHICKEN STEW IN A SLOW COOKER

You can easily cook this coconut curry chicken stew in a slow cooker instead! Here are the steps:

1) If your slow cooker has a SAUTE option, you can follow all of the steps listed above, substituting the pressure cook method in #3 for a low, slow cooker method of 6 to 8 hours.

2) If your slow cooker does not have a SAUTE function, you’ll want to follow steps 1-2 in a large stovetop pot or skillet, then transfer the mixture to your slow cooker in step #3 and cook for 6 to 8 hours on low. When chicken is done cooking, transfer to a stovetop pot to simmer and thicken for 5 to 10 minutes, then add in the spinach and fresh lime juice. *If using lemongrass make sure to discard. 

HOW TO COOK STOVETOP COCONUT CURRY CHICKEN STEW

I may be old school, but I prefer making this stew using a one-pot stovetop method for minimal cleanup (plus it only takes around 30 minutes). Here are the steps: 

1) Melt the coconut oil in a large dutch oven or heavy pot on the stove over medium-high heat. Generously season the chicken with salt and pepper, then brown it on all sides, about 2-3 minutes per side. *You may have to do this in batches.

2) Remove the chicken once browned and add in the onion, cooking until softened (around 2-3 minutes). Add in the garlic and spices and cook, stirring for another minute or so. Add in the carrots and sweet potatoes, stirring for another minute, then add in the bone broth, coconut milk, coconut aminos, fish sauce, coconut sugar and browned chicken. Cover and bring to a boil, then reduce the heat to a simmer for 20-30 minutes, until the sweet potatoes are completely soft and the chicken is cooked through. 

3) Once finished cooking, remove from heat and stir in the spinach leaves and fresh lime juice and discard the lemongrass. Option to serve with rice noodles or rice and top with yogurt and fresh cilantro. 

MORE COZY STEW + SOUP RECIPES

+ HEALTHY WHITE CHICKEN CHILI

+ THE BEST AVOCADO CHICKEN CURRY 

+ SPICED CHICKPEA SWEET POTATO CAULIFLOWER CURRY

This post contains affiliate links. We may receive a small commission for purchases made through these links. Thank you for your support!

Cozy Coconut Curry Chicken Stew

DF

GF

P

This cozy coconut curry chicken stew is packed with protein, fiber and gut + hormone-healthy ingredients perfect for luteal/menstrual phase.

PREP TIME:	TOTAL TIME:
10 Mins	00:40 Mins

• Author: Lauren Chambers

• Servings: 4-6

• Recipe Type: Entree, dinner, meal, soup, slow-cooker, instant pot

• Cuisine: Vietnamese-Inspired

Ingredients

• 2 tablespoons organic, unrefined coconut oil
• 2 pounds organic, boneless, skinless chicken thighs, rinsed and patted dry
• sea salt + pepper to taste
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1-inch piece of ginger, peeled and grated (or about 1 tablespoon minced)
• 1 heaping tablespoon Ca Ri Ga (Vietnamese Curry Blend) or Madras Curry Spice
• 2 stalks lemongrass, tops and bottom trimmed, cut into 2 inch long pieces *you can leave out if unable to find!
• 2 small to medium-sized sweet potatoes or yams, peeled and cut into large chunks
• 2 large carrots, peeled and cut into rounds
• 2 cups organic chicken bone broth
• 1 can organic, full-fat coconut milk
• 2 tablespoons coconut aminos or tamari
• 2 tablespoons fish sauce
• 1 tablespoon coconut sugar
• 2 cups fresh spinach, chopped
• juice of 1 lime (about 2 tablespoons)
• 1/4 cup cilantro, roughly chopped for serving
• Sea salt + black pepper to taste
• Option to serve with rice noodles or rice and top with coconut yogurt

Instructions

1. Melt the coconut oil in a large dutch oven or heavy pot on the stove over medium-high heat. Generously season the chicken with salt and pepper, then brown it on all sides, about 2-3 minutes per side. *You may have to do this in batches depending on the size of your pot.
2. Remove the chicken once browned and add the onion to the pot, cooking until softened (around 2-3 minutes). Add in the garlic and spices and cook, stirring for another minute or so. Add in the carrots and sweet potatoes, stirring for another minute, then add in the bone broth, coconut milk, coconut aminos, fish sauce, coconut sugar and browned chicken.
3. Cover and bring to a boil, then reduce the heat to a simmer for 20-30 minutes, until the sweet potatoes and carrots are completely soft and the chicken is cooked through.
4. Once finished cooking, remove from heat and stir in the spinach leaves and fresh lime juice and discard the lemongrass. Option to serve with rice noodles or rice and top with yogurt and fresh cilantro.

Notes

*For slow-cooker and instant pot instructions, see above.

Recipe Rated:

No ratings yet.

Your Rating:

Please rate this

Sample rating item

Email this recipe >