Malabari Chicken Stew

Malabari Chicken Stew

2 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
Recipe by  Kay

“Made with coconut milk as its broth, this stew is very different but a VERY tasty dish! Had a packaged Malabari Stew and wanted to make it myself. Found a recipe online and tweaked it from there :)”

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Adjust Servings

Original recipe yields 6 servings



  1. Heat the olive oil in a large pot over medium heat until the oil shimmers with heat, and stir in the cardamom pods, bay leaves, cloves, and cinnamon stick until the spices are fragrant, about 30 seconds; mix in the onions and green chile peppers, and cook and stir until the onions are beginning to brown, about 10 minutes. Stir in the potatoes, ginger garlic paste, and carrots; cook and stir for 5 more minutes. Mix in the coriander, black pepper, turmeric, and salt; cook for 2 more minutes, stirring frequently.
  2. Stir in the coconut milk, water, chicken breast meat, yogurt, cream, and tomatoes; bring the mixture to a simmer, reduce heat to medium-low, and cook partially covered, stirring every 5 minutes, until the potatoes are tender and the chicken is no longer pink inside, 20 to 30 minutes. Discard cardamom pods, bay leaves, and cinnamon stick before serving.

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Reviews (2)

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You can use whatever green chile pepper you like, or if you're not familiar with chiles start with a mild one like Anaheim and go from there.



Really good. Cooked the potatoes for an additional 15 minutes before adding chicken though as they take longer to cook.

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Amount Per Serving (6 total)

  • Calories
  • 532 cal
  • 27%
  • Fat
  • 28.6 g
  • 44%
  • Carbs
  • 49.2 g
  • 16%
  • Protein
  • 23.2 g
  • 46%
  • Cholesterol
  • 44 mg
  • 15%
  • Sodium
  • 337 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Chicken Thigh and Dumpling Stew


next recipe:

Chicken and Fresh Tomato Slow Cooker Stew