White Bean & Chicken Stew
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
I'd recommend using a heavy-bottomed pot or a Dutch Oven like this one to cook this White Bean & Chicken Stew