Hearty and easy to make, this stew is a great substitution for the starchy potato version. You can use other low carb root vegetables such as jicama or rutabagas. A can of chickpeas will make a great addition (just make sure to adjust for the extra protein and carbohydrates).
Ingredients (4 servings)
- 1 tablespoon olive oil
- 12 ounces skinless boneless chicken breast halves, cut into 1-inch pieces
- 1 1/2 cups chopped onion
- 2 garlic cloves, minced
- 2 teaspoons curry powder
- 2 teaspoons ground cumin
- 1 cinnamon stick
- 2 cups 1/2-inch pieces peeled celery root
- 2 cups 1/2-inch pieces peeled turnips
- 2 cups low-salt chicken broth
- 1 15-oz can chickpeas, rinsed and drained
- 1 cup drained canned diced tomatoes
- 1/2 packet Splenda/stevia (optional)
- Chopped fresh cilantro
- Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
- Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add celery root, turnip and broth. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes, chickpeas, sweetener (if desired) and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.