Kerala Chicken Stew Recipe

• 3/4 kg Chicken (cut into medium size pieces)
• 1 inch Cinnamon
• 4 Cloves
• 4 Cardamom
• 2 Onion (medium) (thinly sliced)
• 5 Green Chillies
• 1 tbsp Ginger and Garlic (finely chopped)
• 1/4-1/2 tsp Whole Pepper
• 1 pinch Fennel seeds
• 1 Carrot (small) (cubed)
• 1 Potato (medium) (cubed)
• 3 cups Medium Thick Coconut Milk
• 1 cup Thick Coconut Milk
• 1 tbsp Cashew Paste
• 2 tbsp Coconut Oil
• Salt to taste
• Curry Leaves as required

• Take a heavy bottom pan, add oil into it.
• Once the oil is hot enough add cinnamon, cardamom, cloves, pepper, and fennel seeds. Let it splutter.
• Add ginger & garlic, onion, green chillies and curry leaves into the pan.
• Sauté until onion becomes soft.
• Add chicken pieces, potato and salt. Mix it well.
• Into the mix add medium thick coconut milk. Cover it and cook till the chicken is half done.
• Add carrot into the mix.
• Cook it under low flame until chicken is fully cooked.
• Add cashew paste to the thick coconut milk and mix it well.
• When the chicken is completely cooked add the cashew-coconut milk mixture into it.
• Cook for another 2 minutes in low flame.
• Garnish it with curry leaves.