Simmered Tanzanian Coconut Cardamom Chicken Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant chicken stew simmered in creamy coconut milk infused with warm cardamom and traditional Tanzanian spices. This african-inspired chicken ready in about 50 minutes pairs boneless chicken thighs, coconut milk, cardamom pods for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 African cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium diced onion, 3 minced garlic cloves, and 1 inch grated fresh ginger; sauté for 4-5 minutes until the onion is translucent and fragrant.
  2. Step 2: Crush 6 cardamom pods slightly and add them to the pot along with 2 tbsp tomato paste; cook for 2 minutes, stirring constantly until the tomato paste darkens and the spices release aroma.
  3. Step 3: Add 1 lb boneless chicken thighs cut into bite-sized pieces; sauté for 5 minutes until the chicken is lightly browned on all sides.
  4. Step 4: Pour in 1 can (13.5 oz) coconut milk and 1 cup water; stir to combine and bring to a gentle simmer.
  5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper; cover and simmer gently for 25 minutes until the chicken is tender and the sauce thickens slightly.
  6. Step 6: Remove the cardamom pods, stir in 2 tbsp chopped fresh cilantro, and adjust seasoning if needed before serving.

Frequently asked questions

How long does Simmered Tanzanian Coconut Cardamom Chicken Stew take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Simmered Tanzanian Coconut Cardamom Chicken Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Simmered Tanzanian Coconut Cardamom Chicken Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Simmered Tanzanian Coconut Cardamom Chicken Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Simmered Tanzanian Coconut Cardamom Chicken Stew?

African chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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