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Malabari Chicken Stew
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Try a twist on classic chicken and potatoes with this exotic Indian-inspired stew featuring creamy coconut milk and flavorful spices.
Ingredients:
  • 2 tablespoons extra-virgin olive oil
  • 3 whole cardamom pods
  • 2 bay leaves
  • 3 whole cloves
  • 1 (1 inch) piece cinnamon stick
  • 2 onions, sliced
  • 3 fresh green chile peppers, sliced
  • 3 large potatoes, cubed
  • 2 teaspoons ginger garlic paste
  • 2 carrots, diced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon salt, or to taste
  • 1.5 (14 ounce) cans coconut milk
  • 0.5 cup water
  • 4 skinless, boneless chicken breast halves, cubed
  • 2 tablespoons plain yogurt
  • 1 tablespoon heavy cream
  • 1 tomato, diced
Instructions:
  • In a large pot, heat the olive oil until shimmering. Add cardamom pods, bay leaves, cloves, and cinnamon stick; cook for 30 seconds until fragrant. Add onions and green chile peppers; cook until onions begin to brown, about 10 minutes. Stir in potatoes, ginger garlic paste, and carrots; cook for 5 more minutes. Add coriander, black pepper, turmeric, and salt; cook for an additional 2 minutes, stirring frequently.
  • Add coconut milk, water, chicken breast, yogurt, cream, and tomatoes to the pot. Bring to a simmer, then reduce heat to medium-low. Cook partially covered, stirring every 5 minutes, until potatoes are tender and chicken is cooked through, about 20 to 30 minutes. Remove cardamom pods, bay leaves, and cinnamon stick before serving.

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