Chicken Stew

Ingredients:

Chicken - 1 kg

Big Onions - 2 medium size 

Tomato - 2 medium size

Green chillies - 4 

Coriander leaves - 2 tbsp
Ginger - 2 inch 
Salt - to taste

Maida (All purpose flour)- 1 tbsp

Thick coconut milk – 1 cup (first milk, Take 2 cups of grated coconut and grind in mixer with 3/4 cup of water. stain and take milk separately. This is first milk.)

Thin coconut milk (second milk)– 1 1/12 cup. Add 2 cups of Water to the mixer with the coconut from which the milk was already extracted and grind . Strain and extract the milk for second time. This is second milk. This will be thin compared to the first milk.)

Pepper Powder- 1 tsp

Cloves - 4Cinnamon - 1 inch

Method:

Wash and clean the chicken pieces. In a pressure cooker, add the chicken pieces, onions, green chillies, ginger, salt and a little water -just for the chicken to cook (do not add too much water as we need to add coconut milk at a later stage). Let it cook till one whistle. 

Once the pressure cooker has cooled, open and  add Thin (second) coconut milk to the cooker.

Once it’s boiled, lower the flame, mix 1tbsp of maida in water and add to the cooker. Also add cubed tomatoes and cook.

In thick coconut milk (first milk)add pepper powder and keep aside.

When the stew is the cooker is done and become thick add  thick coconut milk (first milk) into the cooker and switch off the gas. You should not boil stew after adding first coconut milk.Also add chopped coriander leaves. In a separate kadai, saute some onions and add to the sew. This gives a good aroma.Give it a gentle mix (taking care not to mine the chicken)

Garnish with coriander leaves and Serve hot with Appam, Noolappam,Ghee rice, bread or chapattis. you can use this stew recipe and make mutton stew and beef stew too.....:)

Recipe Courtesy: Mrs.Prassana Sugathan (Amma)