In a medium bowl, stir together the turmeric, ginger, half of the salt, the cinnamon, sugar, and pepper. Add the chicken, tossing to coat.
In a nonstick Dutch oven, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently for 7 minutes, or until the onion is tender.
Add 1/2 cup (125 mL) of water, the carrots, potatoes, peanut butter, and the remaining salt; bring to a boil. Cook for 5 minutes, or until the carrots begin to soften.
Add the chicken and cook for 2 minutes, or until no longer pink. Stir in 2 cups (500 mL) of water and bring to a boil. Reduce to a simmer; cover and cook for 15 minutes, or until the chicken is cooked through and the potatoes are tender.
Add the broccoli; cover and cook for 5 minutes, or until the broccoli is tender. Divide into 4 bowls.
Per serving: 394 calories, 37 g protein, 9.7 g total fat, 2 g saturated fat, 118 mg cholesterol, 38 g carbohydrates, 7.9 g fibre.