Malabari Chicken Stew

The time-tested combination of chicken breasts, potatoes, and onions takes a turn to the east with this Indian-inspired, flavorful and creamy stew made with coconut milk and lots of interesting spices.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 532 Calories

Ingredients

• 1 teaspoon ground black pepper
• 2 carrots, diced
• 2 tablespoons plain yogurt
• 3 whole cloves
• 2 bay leaves
• 1 tomato, diced
• 3 large potatoes, cubed
• 1 tablespoon heavy cream
• 1 (1 inch) piece cinnamon stick
• 2 onions, sliced
• 3 whole cardamom pods
• 4 skinless, boneless chicken breast halves, cubed
• 2 teaspoons ground coriander
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons ginger garlic paste
• 3 fresh green chile peppers, sliced
• 0.5 teaspoon ground turmeric
• 0.5 cup water
• 0.5 teaspoon salt, or to taste
• 1.5 (14 ounce) cans coconut milk

Recipe Instructions

Step 1

Heat the olive oil in a large pot over medium heat until the oil shimmers with heat, and stir in the cardamom pods, bay leaves, cloves, and cinnamon stick until the spices are fragrant, about 30 seconds; mix in the onions and green chile peppers, and cook and stir until the onions are beginning to brown, about 10 minutes. Stir in the potatoes, ginger garlic paste, and carrots; cook and stir for 5 more minutes. Mix in the coriander, black pepper, turmeric, and salt; cook for 2 more minutes, stirring frequently.

Step 2

Stir in the coconut milk, water, chicken breast meat, yogurt, cream, and tomatoes; bring the mixture to a simmer, reduce heat to medium-low, and cook partially covered, stirring every 5 minutes, until the potatoes are tender and the chicken is no longer pink inside, 20 to 30 minutes. Discard cardamom pods, bay leaves, and cinnamon stick before serving.