Chicken stew..
Mildly spicy chicken stew cooked in coconut milk and flavoured with fennel seeds, black pepper and red chilli . This dish can be served with appam or chappati .
Ingredients
- 150 g Chicken
- 2 count Potato
- 2 count Beans
- 1 count Carrot
- 2 count Green tomato
- 1 count Onion (large)
- 1 tbsp Garlic chopped
- 1/2 tbsp Ginger chopped
- 2 count Whole red chilli
- 1 tsp Fennel seed
- 1 tbsp Black pepper
- 2 count Clove
- 1 count Cardamon
- 1/2 cup Thick coconut cream / milk
- Refined oil
- Salt to taste
- Sugar a pinch
- 1 1/2 cup Water
Directions
Boil potatoes . Cut the vegetables as shown in the picture .
Wash and clean the chicken , cut in to medium sized pieces . Powder fennel seed ,cardamom ,clove and black pepper .
Keep coconut cream or thick coconut milk ready .
Heat the pan .Add oil and saute the ginger, garlic, onion ,beans ,tomatoes and carrot . Add little water ,cover it with a heavy lid and let it cook .
Open the lid and add boiled potatoes . Add one and half cup of water and let it boil . Add salt .
Meanwhile in another pan ,heat 1tbsp oil and fry the ground spices , red chilli and chicken for 2-3 minutes on high flame .
Add this to the half cooked vegetables and let it cook well . Cover it with a heavy lid . Let it cook well . Add water if the gravy is too thick .
Turn off the heat and add the coconut cream . Give a gentle stir . Add sugar .Close the lid .
Turn on the heat and let it simmer on very low flame for 2-3 minutes and turn off the heat .
Serve with appam or chappati .
