CHICKEN STEW - SOUTH INDIAN STYLE.

By quality food products

Chicken with bone

500 grams - cut into small pieces

Cinnamon Stick

1.5 inch

Tomato

1 - sliced

Carrots (Small)

2 - peeled and cubed

Green beans

150 gms

Small Potato

2 - chopped

Onion

2 - peeled and cubed

Green Chilli

2 - sliced

Garlic

4-6 cloves - sliced

Ginger

1.5 inch - chopped

Cashew nuts

15 - ground to paste

Turmeric powder

1 tsp

Black pepper powder

2 tsp

Whole Black Peppercorns

2 tbsp

Coconut Oil

As required

Salt

to taste

  • Pre time

    35 MIN

  • serves

    5

  • difficulty

    Easy

  • Chicken with bone : 500 grams - cut into small pieces
  • Cinnamon Stick : 1.5 inch
  • Tomato : 1 - sliced
  • Carrots (Small) : 2 - peeled and cubed
  • Green beans : 150 gms
  • Small Potato : 2 - chopped
  • Onion : 2 - peeled and cubed
  • Green Chilli : 2 - sliced
  • Garlic : 4-6 cloves - sliced
  • Ginger : 1.5 inch - chopped
  • Cashew nuts : 15 - ground to paste
  • Turmeric powder : 1 tsp
  • Black pepper powder : 2 tsp
  • Whole Black Peppercorns : 2 tbsp
  • Coconut Oil : As required
  • Salt : to taste

Wash the chicken pieces and cut them into small pieces. Keep all the vegetables washed and drained.

 

Heat a pressure cooker pour in some coconut oil, let the oil heat up and add cinnamon stick, cloves, and peppercorns and let them fry for few seconds.

 

Add in the onions, garlic and ginger. Saute until they soften. Add vegetables- potatoes, beans, carrots, and saute for 5-10 minutes.

 

Add chicken, cashew nut paste, turmeric powder and salt. Mix well until the gravy is evenly coated onto the chicken

 

 Add half of the coconut milk and some water. Close the pressure cooker put the flame in simmer and cook for 1 whistle.

 

Take the cooker away from the flame and allow the pressure to release naturally, open the cooker and pour in the remaining coconut milk and give it a stir.

 

Heat a saucepan with oil, add curry leaves and allow it to splutter. Add the remaining onions and garlic and saute until they turn brown.

 

Garnish the dish with the brown onion mix.

 

Serve hot.