Chicken stew..

By shanobiju  

August 23, 2016

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 .

  • Prep: 25 mins
  • Cook: 25 mins

Ingredients

150 g Chicken

2 Potato

2 Beans

1 Carrot

2 Green tomato

1 Onion (large)

1 tbsp Garlic chopped

1/2 tbsp Ginger chopped

2 Whole red chilli

1 tsp Fennel seed

1 tbsp Black pepper

2 Clove

1 Cardamon

1/2 cup Thick coconut cream / milk

Refined oil

Salt to taste

Sugar a pinch

1 1/2 cup Water

Directions

1Boil potatoes . Cut the vegetables as shown in the picture .

2Wash and clean the chicken , cut in to medium sized pieces . Powder fennel seed ,cardamom ,clove and black pepper .

3Keep coconut cream or thick coconut milk ready .

4Heat 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 .

5Open the lid and add boiled potatoes . Add one and half cup of water and let it boil . Add salt .

6Meanwhile in another pan ,heat 1tbsp oil and fry the ground spices , red chilli and chicken for 2-3 minutes on high flame .

7Add 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 .

8Turn off the heat and add the coconut cream . Give a gentle stir . Add sugar .Close the lid .

9 Turn on the heat and let it simmer on very low flame for 2-3 minutes and turn off the heat .

10Serve with appam or chappati .

If you are using coconut milk ,use very thick coconut milk .

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2 Reviews

Shano Biju

August 24, 2016

Thankyou Pradeepa ..

Pradeepa

August 23, 2016

Lovely. I can smell the lovely spices. Amazingly super.

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