A comforting one-pot stew made with tender chicken, creamy white beans, warming spices, and coconut milk. Balanced, hearty, and easy to prepare.

2 tablespoons light cooking oil

1 tablespoon finely chopped garlic

3–4 green cardamom pods, lightly crushed

2–3 whole cloves

1 medium onion, finely chopped

1/4 teaspoon red chili powder

1/4 teaspoon ground turmeric

1 teaspoon ground coriander

2 large boneless, skinless chicken breasts, cut into 1-inch cubes

1 large potato, peeled and diced into cubes

1 (15-ounce) can white kidney beans, drained and rinsed

1 small tomato, finely chopped

1 (13.5-ounce) can coconut milk

2 stalks lemongrass, bruised and cut into 2-inch pieces

Salt and black pepper, to taste

Fresh cilantro leaves, finely chopped

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1. Heat oil in a deep pot over medium heat and sauté garlic, cardamom, and cloves until fragrant

2. Add onion and cook until soft and translucent

3. Stir in chili powder, turmeric, and coriander and toast gently

4. Add chicken and potatoes and cook for 2–3 minutes

5. Add beans, tomato, coconut milk, lemongrass, salt, and pepper

6. Cover and simmer for 15–20 minutes until chicken is cooked and potatoes are tender

7. Remove lemongrass, garnish with cilantro, and serve

Adjust consistency with water if needed. Serve with rice or crusty bread. Store leftovers in the refrigerator for up to three days.