When in doubt, I make Chicken Stew!
There are only so many days in the dreaded Canadian winter when the white blanket of snow is lovingly caressed by the intense warmth of the sun’s rays. It is often on days like these, which if accidentally fall on a weekend like today, that all I wish to do is have endless cups of hot cocoa and surround myself with the many sections of the bulky weekend newspaper.
It is also on days like these, where I bitterly sulk over Hubby Dear’s absence due to his frequent business trips. While my appetite tends to take a downward stroll while Hubby Dear is away, I still can’t quite refrain from spending most of my time in my kitchen. The time spent in prepping, visualizing and finally creating the meal is what enables me to unwind and reflect on my thoughts.
I love listening to the sharp crunches from chopping an onion, the sizzling of chopped garlic in hot oil, or the bubbling of the Chicken Stew in my Dutch Oven; each of which can be easily substituted for any form of melody in my mind. The thought of having my lunch of this White Bean & Chicken Stew slowly simmer on the stove was tempting enough to compel me to get my lazy self into the kitchen and prep for it. And that’s all I needed to do. The rest, as they say, will take care of itself!
White Bean & Chicken Stew
- 2 tbsp light cooking oil
- 1 tbsp garlic finely chopped
- 3-4 whole green cardamom pods bruised
- 2-3 whole cloves
- 1 medium onion finely chopped
- 1/4 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 2 large boneless chicken breasts diced into 1-inch cubes
- 1 large potato diced into cubes
- 1 can white kidney beans
- 1 small tomato finely chopped
- 1 can coconut milk
- 2 stalks lemongrass bruised and cut into 2-inch lengths
- salt & pepper to taste
- a handful of fresh coriander leaves finely chopped for garnish
- Saute garlic, cardamom and cloves in hot oil in a deep heavy-bottomed pan till fragrant. Add in onions and cook till tender and translucent.
- Add in spices and fry for a few seconds before adding in the chicken and potatoes. Stir-fry carefully to evenly coat with spices.
- Add in the beans, tomatoes, coconut milk and lemongrass. Season with salt and pepper. Cover and let it simmer for 15-20 minutes till chicken and potatoes cook through and become tender.
- Stir occasionally in between, adding water if necessary to get desired consistency. Once done, garnish with chopped coriander leaves and serve warm over a bed of rice or with a side of thick crusty bread.
This post was originally published in January 2007 and has been recently updated.
If you enjoyed this recipe, you will surely love my Chicken Chili with Black Beans and Black Bean Chili recipe as well.
Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
Looks yummy and can’t wait to try this one.
I have one question though. I have cardammom pods, what do you mean when you say “bruised”?
I made this stew last week and it was really great although I was hoping for it to have a bit more heat. Do you have any suggestions for something I could add to it?
I added cayenne because it’s all I had on hand at the time but maybe you have a better idea.
I come here to visit your blog very often since the first time I found it couple months ago. And I have tried some of your recipes too, I like them…
I am an Indonesian (a neighbor to your mother’s country ;-p) living in Cochin, Kerala now. I like to explore the cuisine… And blogging is really help. I’m adding you to my list…
This stew look so yummy, and the photograph is perfect, as usual…
sounds absolutely mouth-watering, can’t wait to try it!
Gretchen Noelle says
YUM! This stew looks fabulous. I absolutely love the combination of flavors you used. Lemongrass is always available here and I keep wondering how I can use it! Now I know what I will do first! Thanks!
Your Chicken and Bean coconut stew looks very tempting. The picture is nice too!
The stew looks really comforting. You are a diligent cook. I am not very motivated to cook for only myself. I often skip meals if there is no one else I need to feed. 🙂
Hi Meena, just when got tired of soups, hmm.. spicing up a stew like yours sounds really good right bout now 🙂 I’ve got so much chana dal left, I can use them (not mashed, slightly soften in the stew) with potatoes and all. TIA 🙂
Rasa Malaysia says
Nice and cosy-looking stew, perfect for winter day blues…
Hi Meena, i know how you feel. I haven’t stepped out all weekend since it’s been raining non-stop! Brrr. Your stew sounds like a dream. Looks delish!
MMMmmm comforting and delicious looking!!
Hi Meena, understand what you mean about winter’s dreary stronghold… surely spring must be around the corner!? Lemongrass and cardamom sounds like a really interesting combination! I’ll have to try this one for sure. It looks lovely 🙂
Yum. Nothing is better than stew on a blustery winter day!