CHICKEN STEW

CHICKEN STEW
By : Deepa Sujesh
INGREDIENTS :-

Chicken with bones : 3/4 kg (cut into medium size pieces)
Onion : 1 medium, thinly sliced
Potato : 1 medium, cubed
Carrot :1 small-medium, cubed
Green peas:1 cup
Ginger : 1 tbsp (thinly julienned)
Garlic : 1 tbsp (thinly sliced)
Green Chillies : 2-3 slit lengthwise
Whole Black Peppercorns : ½ tsp
Cardamom : 3
Cloves : 3
Cinnamon :1" piece
Bay Leaves : 3
Star Anise : 2
Curry leaves : 2 sprig
Shallots /Red Small Onion : 4-5 (thinly sliced)
Thick Coconut Milk (First extract) : 1 cup
Semi- Thin Coconut Milk (Second & Third extract) : 21/2 cup
Cashew : 6-8 (Soak in hot water and grind it along with water to smooth paste - it's purely optional step)
Black Pepper Powder : 1 tsp or to taste (Optional)
Coconut Oil : 1 tbsp
Salt to taste

METHOD :-

In a large pressure cooker or in a pan, heat coconut oil; add the cardamom, cloves, whole pepper corn, cinnamon, star anise and bay leaves and sauté for a minute.
Add the sliced onions, ginger, garlic, slited green chilies and curry leaves; sauté till it turns to soft and pink in color.
Add chicken pieces, cubed potatoes and salt. Combine everything well.When the chicken n potatoes are half cooked add other veggies too.
If you're using cashew paste then add the grounded cashew paste to thick coconut milk.
When the chicken is cooked; add the cashew-thick coconut milk. Reduce the flame and cook for 5 minutes or until you get the required thickness.
In a small frying pan, heat coconut oil and add sliced small red onion/shallots and curry leaves and fry till become light brown color. Remove and add to the stew and sprinkle pepper powder if needed.