1 whole chicken cut into small pieces (1000gms-1200gms)
2 medium onion sliced
4 tbsp ginger sliced
6 tbsp garlic slices
4-5 green chilies slit
Few sprigs of curry leaves
1 large potato cut into cubes
1 tbsp coriander powder
½ tsp pepper powder
1 tsp garam masala powder
½ tsp turmeric powder
3 small cardamom
1pc 2“ cinnamon stick
1 bay leaf (optional)
1 cup coconut milk (3 tbsp coconut milk powder dissolved in warm water)
5 tbsp oil (preferable coconut oil)
¼ tsp nutmeg grated
Heat oil and add cardamom, cloves and cinnamon.
Add chopped ginger, garlic and green chilies. Stir a few times and add onion and curry leaves. Stir till onion becomes translucent. Don’t brown the onions.
Add coriander powder, turmeric and garam masala. Stir a few times and add 1 ½ cups hot water.
When the water boils, add chicken pieces, potato and salt. Cook covered on medium heat till chicken is cooked.
Lower the flame and add coconut milk. Stir and adjust salt. For more gravy, add more coconut milk. Don’t let the coconut milk boil. When it starts to simmer, take off the flame. Sprinkle nutmeg powder, pepper powder and stir. Serve with Palappam.
The potato cubes can be fried in little oil and added along with the chicken.
Adding chili powder will completely change this chicken stew, though you should try that tasty version as well.