Malabari Chicken Stew

Heat the olive oil in a large pot over medium heat until the oil shimmers with heat and stir in the cardamom pods bay leaves cloves and cinnamon stick until the spices are fragrant about 30 seconds; mix in the onions and green chile peppers and cook and stir until the onions are beginning to brown about 10 minutes. Stir in the potatoes ginger garlic paste and carrots; cook and stir for 5 more minutes. Mix in the coriander black pepper turmeric and salt; cook for 2 more minutes stirring frequently.

Stir in the coconut milk water chicken breast meat yogurt cream and tomatoes; bring the mixture to a simmer reduce heat to medium-low and cook partially covered stirring every 5 minutes until the potatoes are tender and the chicken is no longer pink inside 20 to 30 minutes. Discard cardamom pods bay leaves and cinnamon stick before serving.