Ingredients:
Chicken -300gm(with bone)
Green chilli-3 finely chopped
Ginger – small piece(slice finely )
Garlic- 1 (thin slices)
Curry leaves-1 string
Pepper powder-less than 1/4tsp
Salt-to taste
Potato-1 medium
Coconut Oil-2tbsp
Thin coconut milk-1 1/2 cup
Thick coconut milk-1 cup
For sauting
Onion-1 medium
Green chilli-2(long slits)
Curry leaves-few
Ginger-1tsp thin slices
Garam masala- 1 tsp
Method
Cut the chicken into small pieces.
Wash well with salt .
Drain .
To the chicken add ginger ,garlic,green chilli ,curry leaves ,pepper powder and salt and mix well with hand.
Keep aside for 15 minutes.
Then add 1/4 cup of water and pressure cook .
4 whistle is enough .
Keep aside .
Allow to cool.
In between wash one potato peel and cut into cubes and pressure cook it by adding salt and water.
Now heat oil in a kadai .
Saute onion slices for 3 minutes in medium flame .
To that add ginger slices,green chilli slits and curry leaves .
Saute them till the onion become translucent .
Now add cooked chicken along with stock .
Add potato also.
To this add 1/4 tsp of garam masala and mix well .
Allow to cook for 2 minutes .
Slightly mash potato with back of the spoon .
Then add thin coconut milk and stir well.
Cook for 5 minutes or until the stew start thickening .
In that point add our thick coconut milk and stir slowly .
Sprinkle the remaining garam masala(1/4 tsp ) if u don’t prefer garam masala decrease the amount
Cook for 2 minutes
No need to boil after adding thick milk .
Remove from the fire and sprinkle few curry leaves and 1 tsp of coconut oil .
Close the kadai for few minutes and serve with appam ,pathiri,chapati .
If u want u can roast cashew nuts in ghee and season the stew or can season with small onion also.
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