Chicken Stew

Ingredients for Chicken Stew:

1. Oil – As required 

2. Cinnamon – 1 piece 

    Cloves – 4 

    Cardamom – 4 

3. Onion – 200 grams 

4. Green chilli – 10 

    Ginger – 2-inch piece 

    Garlic – 2 bulbs 

5. Curry leaves – 2 sprigs 

6. Coconut – 1, grated and extracted milk 

7. White pepper powder – 2 small spoons 

8. Coriander powder – 1 small spoon 

9. Chicken – 1 kg 

    Salt – As required 

10. Potato – 200 grams, cut into four pieces 

11. Coriander leaves – 1 handful, chopped 

      Tomato – 1, sliced into rounds 

12. Ghee – 2 large spoons 

13. Shallots – 8, chopped 

14. Curry leaves – 1 sprig 

      Green chilli – 4, slit lengthwise 

How to prepare Chicken Stew?

1. Extract the first, second, and third coconut milk and keep aside. 

2. Heat oil in a thick-bottomed pan and sauté the second set of ingredients. 

3. Add the sliced onions and sauté until soft, then add the ground fourth set of ingredients and continue sautéing. 

4. Add curry leaves and sauté further, then pour in the third coconut milk and mix well. Add white pepper powder and coriander powder one after the other, mix well, and bring to a boil. 

5. Add the chicken and salt, cover, and cook. 

6. Add potatoes and a little water if needed, mix well, and cook until done. Once cooked, pour in the second coconut milk, mix, and continue cooking. 

7. When the chicken is well-cooked, gently mash the potatoes with a ladle. 

8. Once the curry thickens, pour in the first coconut milk, mix well, and remove from heat. Add chopped coriander leaves and sliced tomatoes on top. 

9. Heat ghee, fry shallots until golden brown, then add curry leaves and green chillies. Sauté and pour this over the chicken curry. Mix well and serve. 

Courtesy: Vanitha Magazine, March 15-28, 2025

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