This stew is incredibly unique but also incredibly delicious because it is made with coconut milk as the broth! I wanted to make my own Malabari stew because I had a prepared version. A recipe was found online, and it was modified from there:)
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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 (Optional)
- 2 teaspoons ground coriander
- 1 teaspoon ground black pepper
- ½ teaspoon ground turmeric
- ½ teaspoon salt, or to taste
- 1 ½ (14 ounce) cans coconut milk
- ½ cup water
- 4 skinless, boneless chicken breast halves, cubed
- 2 tablespoons plain yogurt
- 1 tablespoon heavy cream (Optional)
- 1 tomato, diced (Optional)
Instructions
- Heat the olive oil in a large pot over medium heat until the oil shimmers with heat, and stir in the cardamom pods, bay leaves, cloves, and cinnamon stick until the spices are fragrant, about 30 seconds; mix in the onions and green chile peppers, and cook and stir until the onions are beginning to brown, about 10 minutes. Stir in the potatoes, ginger garlic paste, and carrots; cook and stir for 5 more minutes. Mix in the coriander, black pepper, turmeric, and salt; cook for 2 more minutes, stirring frequently.
- Stir in the coconut milk, water, chicken breast meat, yogurt, cream, and tomatoes; bring the mixture to a simmer, reduce heat to medium-low, and cook partially covered, stirring every 5 minutes, until the potatoes are tender and the chicken is no longer pink inside, 20 to 30 minutes. Discard cardamom pods, bay leaves, and cinnamon stick before serving.
Nutrition Facts
| Calories | 532 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 9 g |
| Protein | 23 g |
| Saturated Fat | 20 g |
| Sodium | 337 mg |
| Sugars | 8 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
My modifications: – left out turmeric pwd – left out tomatoes as yogurt was sour enough for me – boiled the potatoes separately – used only black ground pepper – no green chillies – used a whole chicken (cut it up myself) instead of breasts… bone in chicken has much better flavour
I made this vegan by using a chicken substitute and omitting the dairy products. Otherwise, I followed the recipe as written. It was absolutely delicious with enough spice to make me happy without being too spicy for the more tender mouths in my family. Will absolutely be making this again. I think adding some bell peppers of any color might be tasty, so I will likely try that at some point.
Wasn’t hard to cook, but the flavor wasn’t quite there. Tasted like craemy chicken porridge.
I wish I could give this 6 stars! Next time I want to serve it in a bread bowl! I did leave the tomatoes out. The only thing I had to sub was 2 tbsp butter instead of the heavy cream. Great recipe, this will be a favorite!
Really good. Cooked the potatoes for an additional 15 minutes before adding chicken though as they take longer to cook.
You can use whatever green chile pepper you like, or if you’re not familiar with chiles start with a mild one like Anaheim and go from there.