CHICKEN STEW

I wanted to try a different version of chicken gravy and ended up making this yummmmmy chicken stew.My sister used to make mutton kurma most of the times when i paid a visit to her .

This stew is creamy and thick and goes very well with appam pathiri idiyappam. But i had it with dosa as i was lazy to make pathiri or idiyapam.Trust me it was a great combo...crispy dosa and chicken stew.....So let's go to the recipe

INGREDIENTS

1. Chicken-1/2kg
2. Oil - 2tbsp
3. Onion - 1 big.finely chopped 
4. Potato - 1 cubed
5. Ginger garlic paste - 1 tbsp
6. Green chilli - 2 or 3
7. Pepper - 1tsp
8. Corriander powder - 1tsp
9. Turmeric powder - 1/2 tsp
10. Fennel powder - 1tsp
11. Cashew nut  - 5 or 6 
12. Coconut milk - 1/4 cup
13. Salt - as required 
14. Cardamom - 3
15. Cinnamon - one small stick
16. Cloves - 4
17. Bayleaf - 1
18. Curry leaf - 1 spring

How to make

• Wash chicken and drain aside
• Soak cashew nuts in hot water 
• Heat oil in a pan and add the whole spices(cardamom, cloves,bayleaf,cinnamon)
• Add chopped onions and saute well
• When the onions become translucent add ginger garlic paste and crushed green chillies curry leaves and saute
• Now add the crushed pepper corriander powder,fennel powder , turmeric powder and saute for 2 minutes
• Add  chicken pieces cubed potatoes  and salt
• Add half a cup of water and close the lid and let it cook
• Meanwhile grind the soaked cashews into a fine paste
• Once the chicken is cooked add the cashew paste and give a stir keeping the flame in sim
• Check salt and add the coconut milk and mix well for 3 minutes.
• Do not let it boil after adding the coconut milk.
• Switch off the flame and now the stew is ready to serve.