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

Lindsay Weiss, Overland Park, KS
Recipe by Cooking Light November 2008

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Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings (serving size: 1 3/4 cups stew and 1 tablespoon cilantro)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

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Nutrition Facts

364 calories; calories from fat 29%; fat 11.7g; saturated fat 3.7g; mono fat 4.4g; poly fat 2.8g; protein 27.3g; carbohydrates 37.5g; fiber 6.7g; cholesterol 49mg; iron 3.8mg; sodium 544mg; calcium 82mg.