Course Breakfast, brunch, dinner, Lunch, Main Course
Cuisine fusion, Indian
2small Bay Leaf
1/2Cinnamon stick(long rolled )
4-5no.s Green Chillies
4Large Garlic(Finely chopped)
2large coins Ginger(thin strips)
1Large Onions(Sliced Length wise)
1sprig Curry leaf
500gms Chicken(with bones medium sized)
1-2tspSalt(adjust to taste)
350mlCoconut milk(Thick or canned)
1large Carrots(Peeled and diced)
1no. peeled and cubed Potatoes
1Large Tomato(Roughly chopped)
Heat a pressure Pan, add oil and once it is hot, add bay leaf, cinnamon stick, chopped green chillies, curry leaf, sliced garlic pods, ginger and allow it to sizzle for a minute in the oil.
Add the thinly sliced onions, salt for the onions until the onions are translucent.
Move the onions to the sides and make space for the cleaned chicken pieces, add them one by one and allow it to be placed on the pan, add, salt and 1 tsp black pepper for a minute or two.
Next add flour and toss it in the chicken pieces. Allow it to roast for 5 mins on medium flame. You can cover it.
The color of the chicken would have changed by now, gently release the chicken pieces from the bottom of the pan, add water until all the chicken pieces are almost covered and scrape all the browned bits on the pan.
Cover the pressure cooker and add a whistle and pressure cook it for 1-2 whistles (Time and whistles depends on your chicken pieces size and quality)
Once the pressure is released, open the lid and add the carrots, potatoes, half of the coconut milk. Cover and bring it to a simmer for 5 minutes on low to medium flame. Until the carrots and the potatoes are cooked and soft.
Finally add the remaining coconut milk, 1 tsp black pepper powder and squeeze in the chopped tomatoes into the stew. Cover and simmer for another 5 minutes.
Your stew is ready to be serve with idiyappam, Aaapam, Dosa, Rice, Idli, Parotta or even bread slices.