Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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

Ratings & Reviews

RenoTX's Review

April 18, 2009
The first time I made this for the family, it was too bland. Second time I doubled all the spices(except cardamom b/c we don't care for too strong a hint of this spice) and it was a big hit. I think it needs a squeeze of lime juice at the end to liven up the flavor. Also, I don't add the coconut milk until after the potatoes are done; I stir it in at the very end. We like it better with plain tomatoes, not fire-roasted. It is a very popular dish at our house. I serve with salad and a crusty loaf of whole wheat bread. Will definitely make it again.

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

TenderWine's Review

January 25, 2009
This is a fabulous soup. I substitute chicken broth for water and use sweet potato instead of regular potato. My family loves it and we make it over and over.

crazycook23's Review

December 15, 2008
I should have listened to the other reviews. This stew wasn't that good. I even doubled the chili powder, added cumin, and substituted chicken broth for the water like another reader suggested. But there still wasn't much flavor. I definitely did not taste the coconut milk at all. My husband and I must have used the salt shaker 20 times during dinner!

Isabel31's Review

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.

Namaste's Review

November 04, 2008
The ingredient list suggests this will be flavorful, but unless you doctor it, it isn't. It is salvageable, however; here's how we fixed it: add 1 tbl chili powder, not 1 tsp. Add 1 tbl cumin as well. Along with the garlic, saute chopped ginger. Substitute chicken broth for water. Add 2 squeezed limes in addition to the lemongrass. After the stew has cooked for 35 minutes, stir in 1 extra cup (the rest of the can) of light coconut milk and an extra tbl of cilantro. Top with sriracha and peanuts. THAT had a lot of flavor.

juliak88's Review

February 03, 2009
I thought this was a great recipe! If you use fresh cardamom and cloves (I ground them myself), and Indian chili powder, it has a ton of flavor, and was quite spicy. I didn't use the lemongrass, but would also recommend just pounding it a bit, then removing it before serving. I will definitely make this again.

myblackcat50's Review

December 15, 2008
I wished I would have read the reviews before I made this stew! I followed the recipe exactly and it turned out horrible. I actually threw it all out and went out for pizza. Something was very off about it. The combination of the tomatoes, beans, spices and coconut milk wasn't good.

LouisePearl's Review

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.

bostonsmaman's Review

November 16, 2009
Outstanding!! This was quick, easy and good that my mother asks when I'm going to make it again. Used a pinch more of each spice, cut back on the chicken and subbed sweet potatoes for baking potato. It was divine! I love the lemony, spicy, smoky flavors and hearty texture. Lemongrass leaves also make great tea! Next time I won't chop the lemongrass--use it whole and remove it.