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White Bean & Chicken Stew

Prep Time10 mins
Cook Time25 mins
Servings: 4
Author: Meena, www.hookedonheat.com


  • 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.


I'd recommend using a heavy-bottomed pot or a Dutch Oven like this one to cook this White Bean & Chicken Stew