KERELA CHICKEN STEW WITH VEGETABLES

INGREDIENTS:

1.    500 grams chicken cut into medium sized pieces

2.   2 medium potatoes peeled and cubed

3.   1 carrot peeled and cut in strips

4.   6 to 7 french beans cut in 2 inch pieces

5.   1 medium onion sliced

6.   1 inch ginger thinly sliced

7.   4 to 5 pieces of garlic finely chopped garlic

8.   4 to 5 green chillies slit length wise

9.   1/2 Tsp. whole peppercorns/kali mirch

    10. 3 cardamoms/eliachi

    11. 3 cloves/laung

    12. 1 inch cinnamon stick/dalchini

    13. 2 bay leaves/tej patta

    14. 1 star anise/chakra phool

    15. 1 & 1/2 tetra packs of coconut milk

    16. 15 cashew nuts soaked

    17. 1 Tsp. freshly ground black pepper

    18. 1 Tbs. refined oil

    19. salt for seasoning

INGREDIENTS FOR TEMPERING:

1.    1 Tbs. refined oil

2.   2 large onions finely sliced

3.   A few curry leaves

METHOD:

1.    Soak the cashew nuts in some water for 20 minutes. Then make a paste and keep aside.

2.   Heat oil in a wok.  Add the whole spices, cardamom, bay leaves, star anise, cloves, peppercorns, cinnamon stick and sauté till fragrant.

3.   Add the green chillies and onions, fry till the onions are soft and pink. NOTE: Do not brown the onions here as the curry doesn’t need that brown color.

4.   Add chicken pieces, potato, beans and carrot. Mix well and fry a few minutes. Do not brown the chicken.

5.   Add the cashew nut paste and half of the coconut milk along with 2 cups of water. Cover and cook till the chicken is almost done.

6.   Now add the rest of coconut milk to the cooking stew and cook on low heat for 5 minutes. Add salt for seasoning.

7.   While this is cooking, heat oil for tempering in a pan and add curry leaves and the sliced onions to it. Sauté till the onions are nicely browned.

8.   Add this tempering to the cooked stew and serve with rice, appams or rotis of your choice.

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