CHICKEN STEW

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  1. Chicken -1 Kg- Cut To Small Pieces
  2. 2.Onion – 2 Nos-Sliced
  3. Potato- 2 Nos-Cubed
  4. Green chilli – 4 Nos( increase or reduce according to your spiciness)
  5. Ginger – 1 inch piece
  6. Cabbage leaves- 2 Nos
  7. Cinnamon -1 Piece
  8. Cloves- 3-4 Nos
  9. Cardamom -2 Nos
  10. Bay leaves- 1 No
  11. Pepper (coarsely powdered)- ½ tsp
  12. Thick Coconut Milk- 1 Cup
  13. Thick Coconut Milk 2 Cups
  14. Appam batter- 1 table spoon ( Optional)
  15. Curry leaves – 3-4 sprigs
  16. Onion Shallots – chopped 2 table spoon
  17. 17 Coconut Oil- 2 table spoon

Preparation:

  • Heat Coconut oil, add onion shallots, saute for a minute, add curry leaves. When it changes its colour to golden brown colour remove the fried shallots and mix it with thick coconut milk and keep it aside.
  •  In the remaining oil saute the whole spices ( bay leave, cloves, cinnamon and cardamom) for few seconds, then add the sliced onion, green chilli and ginger. To this add the potato pieces and saute well.
  •  Add chicken to the vegetables and saute. Add the thick coconut milk and salt to taste. Add the 2 whole cabbage leaves and cover and cook till the chicken is cooked.
  •  When the chicken is done, remove the cabbage leaves and add the thick coconut milk along with shallots and pepper powder.
  •  If the gravy is watery add a table spoon of appam batter and warm it up. In case you do not have appam batter add maida or cornflour diluted in 2-3 table spoon of water.
  •  Off the stove and serve it hot with appam.

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