Savor the Flavors with this Classic Malabari Chicken Stew Recipe

Ingredients

• 2 tbsp of extra-virgin olive oil
• 3 cardamom pods
• 2 bay leaves
• 3 whole cloves
• 1 piece of cinnamon stick (1 inch)
• 2 onions, thinly sliced
• 3 green chile peppers, thinly sliced
• 3 large potatoes, cut into cubes
• 2 tsp of ginger garlic paste
• 2 carrots, diced (if desired)
• 2 tsp of ground coriander
• 1 tsp of ground black pepper
• ½ tsp of ground turmeric
• ½ tsp of salt, or to your liking
• 1 ½ cans of coconut milk (14 oz each)
• ½ cup of water
• 4 chicken breast halves, skinless and boneless, cut into cubes
• 2 tbsp of plain yogurt
• 1 tbsp of heavy cream (if desired)
• 1 tomato, diced (if desired)

Step 1

In a large pot, heat up some olive oil over medium heat until it shimmers. Add in cardamom pods, bay leaves, cloves, and a cinnamon stick, letting their aromas fill the air for about 30 seconds. Toss in onions and green chile peppers, sautéing until the onions start to turn golden brown, which should take roughly 10 minutes.

Step 2

Next, introduce potatoes, ginger garlic paste, and carrots into the mix, stirring and cooking for an additional 5 minutes. Sprinkle in coriander, black pepper, turmeric, and salt, continuing to cook and stir for another 2 minutes, making sure to mix the flavors well.

Step 3

Pour in coconut milk, water, chicken breast meat, yogurt, cream, and tomatoes. Bring everything to a gentle simmer, then lower the heat to medium-low. Let it cook partially covered, stirring every 5 minutes, until the potatoes are tender and the chicken is fully cooked through, around 20 to 30 minutes.

Step 4

Before serving, remember to remove the cardamom pods, bay leaves, and cinnamon stick. Enjoy your flavorful creation!