0.8 pound chicken breast halves boneless skinless cut into bite-sized pieces
0.5 cup water
Equipment
frying pan
dutch oven
Directions
Heat oil in a Dutch oven over medium-high heat.
Add cardamom, cloves, and garlic to pan; cook 30 seconds, stirring constantly.
Add onion; saut 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.
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 ($1
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