KERALA STYLE CHICKEN STEW
1 lb chicken, bone-in preferred, cut into small pieces
1 medium sized onion, sliced
2 garlic cloves, finely chopped
1 small piece of ginger, finely chopped
3-4 green chilies, finely chopped
½ cup carrots, sliced into round
½ cup potato, cubed
1 cup water and milk
1 cup thick coconut milk
1 each spices: cardamom, cinnamon, cloves, peppercorns, bay leaf, star anise
salt
Heat oil in a pan, add the spices and saute until they become aromatic.
Add sliced onions to the pan and saute until it turns translucent.
Add chopped ginger, garlic, green chilies and curry leaves. Saute for 2 minutes.
Add the chopped vegetables and chicken, and season with salt and pepper.
Follow by adding water and milk stir. Close the lid and cook on a low flame until the chicken turns white and cooked.
Add the thick coconut milk. Adjust the quantity added accordingly to the creaminess.
Check salt.
Photo and recipe: Ena Pareekh
