Ingredients Jump to Instructions ↓

  1. 2 tablespoons canola oil

  2. 1/2 teaspoon ground cardamom

  3. 1/8 teaspoon ground cloves

  4. 3 garlic cloves, minced

  5. 2 cups finely chopped onion

  6. 1/2 teaspoon chili powder

  7. 1/4 teaspoon ground turmeric

  8. 1/2 teaspoon ground coriander

  9. 1 (15 1/2-ounce) can cannellini beans or other white beans, undrained

  10. 3/4 pound skinless, boneless chicken breast halves, cut into bite-sized pieces

  11. 1 cup light coconut milk

  12. 1/2 cup water

  13. 1 tablespoon chopped peeled fresh lemongrass (about 1 stalk)

  14. 1 (14 1/2-ounce) can fire-roasted diced tomatoes, undrained

  15. 1 (8-ounce) baking potato, cut into 1/2-inch cubes

  16. 1/4 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Heat oil in a Dutch oven over medium-high heat. Add cardamom, cloves, and garlic to pan; cook 30 seconds, stirring constantly. Add onion; sauté 8 minutes or until tender. Add chili powder, turmeric, and coriander; cook 30 seconds. Add beans and chicken; stir to coat. Add milk, 1/2 cup water, lemongrass, tomatoes, and potato to pan. Cover, reduce heat, and simmer 30 minutes or until potato is tender. Serve with cilantro.

  2. Wine note: With its layered spices and distinctly Asian ingredients, this chicken and bean stew finds its match in an off-dry riesling like Blue Fish Sweet Riesling 2007 ($11) from Germany. The wine's peachy, tropical sweetness nicely balances the heat of the dish, while its vibrant acidity cuts through the richness of coconut milk. —Jeffery Lindenmuth


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