Name: Malabari Chicken Stew
Ingredients: 2 tablespoons extra-virgin olive oil; 1 (1 inch) piece cinnamon stick; 2 bay leaves; 3 whole cardamom pods; 3 whole cloves; 2 onions, sliced; 3 fresh green chile peppers, sliced; 3 large potatoes, cubed; 2 carrots, diced; 2 teaspoons ginger garlic paste; 2 teaspoons ground coriander; 1 teaspoon ground black pepper; 0.5 teaspoon ground turmeric; 0.5 teaspoon salt, or to taste; 4 skinless, boneless chicken breast halves, cubed; 1.5 (14 ounce) cans coconut milk; 1 tomato, diced; 0.5 cup water; 2 tablespoons plain yogurt; 1 tablespoon heavy cream

Ingredients

2 tablespoons extra-virgin olive oil
1 (1 inch) piece cinnamon stick
2 bay leaves
3 whole cardamom pods
3 whole cloves
2 onions, sliced
3 fresh green chile peppers, sliced
3 large potatoes, cubed
2 carrots, diced
2 teaspoons ginger garlic paste
2 teaspoons ground coriander
1 teaspoon ground black pepper
0.5 teaspoon ground turmeric
0.5 teaspoon salt, or to taste
4 skinless, boneless chicken breast halves, cubed
1.5 (14 ounce) cans coconut milk
1 tomato, diced
0.5 cup water
2 tablespoons plain yogurt
1 tablespoon heavy cream

Steps

Heat oil in a large pot over medium heat. Add cinnamon stick, bay leaves, cardamom, and cloves; cook until fragrant, about 30 seconds.
Add onions and chile peppers; cook and stir until onions begin to brown, about 10 minutes. Stir in potatoes, carrots, and ginger-garlic paste; cook and stir 5 minutes. Stir in coriander, black pepper, turmeric, and salt; cook and stir, 2 minutes.
Stir in chicken, coconut milk, tomato, water, yogurt, and cream; bring to a simmer. Reduce heat to medium-low; cook partially covered, stirring often, until potatoes are tender and chicken is no longer pink, 20 to 30 minutes. Discard cinnamon stick, bay leaves, cardamom, and cloves before serving.