Chicken Stew

Chicken Stew

The same recipe can be used for mutton / lamb also.

Serves: 3

You will need

1 tablespoon oil
100 g small onion / shallots / chuvannulli, finely sliced
1 - piece ginger, finely sliced
10 cloves ginger, finely sliced
6 green chillies, slit green chillies
1 spring curry leaves
500 g chicken pieces (or mutton / lamb), cut into medium size
3/4 teaspoon salt

For coconut milk paste:

225 ml thin coconut milk (if using Maggi coconut milk powder, dilute 25 g Maggi instant coconut powder with 225 ml warm water)
2 teaspoon coriander powder
5 small onions / chuvannulli / shallots, sliced

Method

For coconut milk paste:

Make a smooth paste of coconut milk with coriander powder and small onions in a mixer.

Final preparation:

In a wide pan, heat oil. Add sliced small onions and fry on a medium heat till pink color. Add ginger, garlic, curry leaves and slit green chillies. Saute for 3 - 4 minutes.

Add chicken pieces and stir well for 5 minutes.

Add coconut milk paste and salt to taste. Cover with a tight lid and cook on a low to medium heat for 30 - 40 minutes or until done / gravy slightly thickens / chicken pieces softens. Serve with Idiyappam (string hoppers / sevai) / Appam / Brown bread ....