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Written by yorky
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 Ingredients
- 1.4 kg Chicken, skinned and cut up
- 4 tblsp Vegetable oil
- 1 1/2 tsp Whole black peppercorns
- 120 mm Cinnamon stick, broken up
- 10 Whole cloves
- 8 Whole cardamom pods
- 450 gm Onions, cut into fine half rings
- 40 mm cube Ginger, grated
- 1 tblsp Flour
- 6 Whole fresh green chilies, slit
- 600 ml Thin coconut milk
- 450 gm Potatoes cut into 25 mm chips
- 1 1/2 tsp Salt
- 1 tblsp Lemon juice
- 1 tblsp Corn oil
- 4 tblsp Shallots, sliced
- 15 Curry leaves
- 300 ml Thick coconut milk
Method
Heat the vegetable oil in a wide deep pot over a medium flame. When hot, put in the peppercorns, cinnamon, cloves and cardamom pods, stir once then add the onions and ginger. Stir fry until the onions are translucent then add the flour and stir for 30 seconds. Add the green chilies, chicken and thin coconut milk, bring to the boil, cover and simmer for 10 minutes. Add the potatoes and salt and stir. Bring to the boil, cover and simmer for 20 more minutes then stir in the lemon juice.
Heat the corn oil in a small frying pan over a medium flame. Put in the shallots and stir fry until lightly browned. Add the curry leaves and stir for a second then add all the contents to the stew. Add the thick coconut milk and bring to a simmer, stirring constantly but gently. As soon as the first bubbles appear, remove from the heat and serve. |
Poultry
