Chicken Stew

 

Ingredients:

1 lb chicken (bone in or out optional)

1/2 cup peas

1 small cubed potato

1 small carrot cubed

1 small sliced onions

1 sliced tomato

2 strand curry leaves

4-6 green chilies

1 tbsp ginger garlic paste

1 bay leaf

1/2 inch cinnamon

1 star anise

1 black cardamom

6 cloves

5 green cardamom

1 tbsp coriander powder

1/2 tsp chili powder

1 tsp turmeric powder

1 tsp garam masala

1 cup warm water

1/2 tsp mustard seed

Coconut oil

Coconut milk (I used 1 can 13.5 fl oz)

Salt to taste

Optional: cashews and raisins 

Directions: 

Heat oil in a pan and add all the whole spices (bay leaf, cinnamon, black cardamom, green cardamom and cloves). Saute for a minute and then add sliced onions, green chilies and 1 strand curry leaves. Let it cook till onions change color and then add ginger garlic paste. Cook the ginger garlic paste till raw smell is gone or till it doesn't stick to the pan. Now add in all the vegetables (potato, peas, carrot, tomato) and chicken. Mix all together and let it cook for 2 mins. Then add in dry spices chili powder, coriander powder, turmeric, salt and garam masala. Saute it for 2-3 mins and then add in 1 cup warm water. Close the pan with a lid and cook it for 15-20 mins. Stir in between to prevent the gravy from burning. Cook till the oil is separated from the gravy. Add this point add in coconut oil and bring to a boil for a min and turn off the heat. 

Now in a separate pan heat 3 tbsp oil and add mustard seed. When it starts popping add in few sliced onions and 1 strand curry leaves. Saute the onions till it is brown. If you like cashew and raisins add it when onions slightly change color and cook it. 

Take the above tadka and add it to the chicken stew and serve it hot with appam. Enjoy cooking!