Sweet and Spicy Chicken and White Bean Stew

• 2 tablespoons canola oil
• 12 teaspoon ground cardamom
• 18 teaspoon ground cloves
• 3 garlic cloves, minced
• 2 cups finely chopped onions
• 12 teaspoon chili powder
• 14 teaspoon ground turmeric
• 12 teaspoon ground coriander
• 1 (15 1/2 ounce) can cannellini beans or 1 (15 1/2 ounce) canother white beans, undrained
• 34 lb boneless chicken breast half, cut into bite-sized pieces
• 1 cup light coconut milk
• 12 cup water
• 1 tablespoon chopped peeled fresh lemongrass (about 1 stalk)
• 1 (14 1/2 ounce) canfire-roasted diced tomatoes, undrained
• 1 (8 ounce) baking potatoes, cut into 1/2-inch cubes
• 14 cup chopped fresh cilantro

1. Heat oil in a Dutch oven over medium-high heat.
2. Add cardamom, cloves, and garlic to pan; cook 30 seconds, stirring constantly.
3. Add onion; saute 8 minutes or until tender.
4. Add chili powder, turmeric, and coriander; cook 30 seconds.
5. Add beans and chicken; stir to coat.
6. Add milk, 1/2 cup water, lemongrass, tomatoes, and potato to pan.
7. Cover, reduce heat, and simmer 30 minutes or until potato is tender.
8. Serve with cilantro.

canola oil, ground cardamom, ground cloves, garlic, onions, chili powder, ground turmeric, ground coriander, cannellini beans, chicken breast half, light coconut milk, water, fresh lemongrass, tomatoes, baking potatoes, fresh cilantro

Taken from www.food.com/recipe/sweet-and-spicy-chicken-and-white-bean-stew-395817 (may not work)