By shanobiju My Cookery Zone
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
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 .