Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield:
4 servings (serving size: 1 3/4 cups stew and 1 tablespoon cilantro)

"Lemongrass lends a hint of citrus to this stew." —Lindsay Weiss, Overland Park, KS

How to Make It

Step 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.

Step 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

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

DJP

mlfc15
December 14, 2016
I added spinach and cumin & bay leaf, used sweet potato. I used all the can of coconut milk and chicken broth instead of water. Hubby loved it

ChefAmandaLynn
November 29, 2015
May have been better by using heavy cream instead of coconut milk, making it more like a chicken tikka masala.

Dani's mom

SCMaize
November 23, 2015
Upon reading the reviews I modified the recipe a bit so as not to be so bland. I added a bit more coconut milk and increased all spices by 50%. It was still bland so I added a bit of garam masala. Didn't improve it any. I must agree there is something off with the combination of tomatoes, coconut milk & beans. Not even able to eat it!

LouisePearl's Review

Isabel31
January 10, 2012
The basis of this recipe is terrific! I agree with others that it needs more of the spices included. We added extra chile powder, and we used a sweet potato instead of a white potato. We also added baby spinach leaves just before serving and it added a flavor and a color that was excellent! I'll make it again, with these changes. Healthy, simple, and delicious.

kimberlyme's Review

myblackcat50
October 26, 2011
N/A

mlfc15's Review

kimberlyme
October 01, 2011
I read all the other reviews before making this, and I thought it would be salvageable, and it definitely was! So here's what I did: I doubled the recipe so I could freeze half, so I mashed one can of beans to make the broth thicker, added two chicken bouillon cubes, a little over a teaspoon of curry powder (for 2x the recipe), two bay leaves, used sweet potatoes (and probably about 2x the amount it called for), used the Gourmet Garden chopped lemongrass, and added chopped spinach at the end of cooking. It was delicious, and very satisfying. I actually liked it better without the cilantro (which is odd since I love cilantro), but my husband liked it with extra cilantro. We will definitely make this again!

pinkkadilak's Review

bostonsmaman
December 29, 2010
I think this is a great recipe with a few modifications based on previous reviews. The first time I made this, I'd agree that it was a little bland for my tastes, although admittedly my boyfriend and I are very fond of spicy food. I doubled the chili powder and coriander like suggested in one review and subbed low-sodium chicken broth for the water. I also added in a couple tsp of garam masala powder and a bit of cayenne pepper to taste (aka till it was spicy enough for us). I let it simmer with the top a little off for the last 5-10 min to thicken it up a bit, because the first time I made it, it was more of a soup than a stew. Had with some salad and naan to make a nice, warming winter dinner!

ChefAmandaLynn's Review

LouisePearl
November 14, 2010
I agree with other posters that this is a little bland. A little Siracha when serving will perk it up and add to the presentation. I also highly reccomend perchopped lemmongrass by Gourmet Garden (found near the fresh herbs in the produce section.)

SCMaize's Review

Denise
January 14, 2010
Enjoyed this, with several changes. Added 1 t. each of cumin, garam masala and salt to spices called for. Used chickpeas instead of beans; used potato and sweet potato. Didn't have lemongrass, so used 1 t. of jarred minced ginger plus a long spiral of lime peel (green only). Served this over basmati rice, with a squeeze of lime, chopped cilantro, and plain yogurt. The lime was really important! Would probably make again, because it's quicker than a lot of curries.

Isabel31's Review

pinkkadilak
December 06, 2009
I read the reviews and incorporated other reader suggestions - sweet potato, additional coconut milk, chicken broth instead of water, and intensified seasoning - but this was just bad. It was pretty bland, and the seasoning that we could taste just didn't work, which was a little surprising because it smelled so good while it was cooking. My husband and I ended up tossing it and eating cereal for dinner instead. I don't think this is salvageable.