Simmered Tanzanian Coconut Cardamom Chicken Stew

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant chicken stew simmered in creamy coconut milk infused with warm cardamom and traditional Tanzanian spices. This African-inspired chicken recipe, 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

1 lb boneless chicken thighs
1 can (13.5 oz) coconut milk
6 cardamom pods
1 medium, diced onion
3, minced garlic cloves
1 inch piece, grated fresh ginger
2 tbsp tomato paste
2 tbsp vegetable oil
1 cup water
1 tsp salt
1/2 tsp black pepper
2 tbsp, chopped fresh cilantro

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Instructions

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.
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.
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.
Step 4: Pour in 1 can (13.5 oz) coconut milk and 1 cup water; stir to combine and bring to a gentle simmer.
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.
Step 6: Remove the cardamom pods, stir in 2 tbsp chopped fresh cilantro, and adjust seasoning if needed before serving.