A creamy chicken dish with coconut milk and spices. The flavors are mild and aromatic . For a spicier version , increase the number of green chilies, but we prefer it mild.
Course Breakfast
Cuisine Indian
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Author Syama
Ingredients
1/2 KgChicken Skinless
1OnionMedium White
1- 2Green chillyTo Taste
1/2InchGinger
1 - 2Garlic Cloves
1PotatoMedium
2InchCinnamon
4Green Cardamom
4Cloves
1/2TspWhole PepperCrushed
1/4TspFennel seedsOptional
1Bay Leaf
1CupThin Coconut milk See Notes
1/2CupThick coconut milkSee Notes
SaltTo Taste
1 -2 SprigsCurry leaves
2TbspCoconut Oil
Optional
1/4CupDiced Carrots
1/4CPeas
Instructions
Prep
Chop the onions into thin slices. Slit the green chilies For more heat else leave whole. Thinly slice or finely chop the ginger and garlic. Peel and dice the potato into 1 inch cubes.
Cut the chicken into 2 " size pieces .
Stove top
Heat oil in a pan and add the whole spices. Keep the heat at medium. As the aroma fills the air add the onions along with garlic, ginger and green chilies and curry leaves. Sprinkle 1/2 Tsp salt and cook till the onions soften.
Add the potatoes and chicken along with thin coconut milk. Add enough water to barely cover the chicken. Increase heat and bring to a boil. Cover and cook over low to medium heat till done (20 to 30 minutes). Half way through cooking check if the water is drying out. If needed add more water.
Pressure Cooker
Add 2 Tbsp oil . When the oil is warm enough add the whole spices. Heat for 30 seconds and add onions, ginger, garlic, 1/2 Tsp salt, chilies, chicken , potatoes and thin coconut milk in that order.
Place the lid on.
In electric pressure cooker set to manual mode and cook at high pressure for 5 minutes
For traditional stove top models cook till 1 whistle.
Release the pressure naturally.
Season and Serve
Open the lid stir the stew , taste and adjust salt. Sprinkle the crushed black pepper on top and add the thick coconut milk. Mix well , bring to a simmer and turn off the heat. Serve!
Notes
Add 1 to 2 Tbsp of coconut cream from the can to 1 C warm water and mix to make 1 C thin Coconut milk.
For thick Coconut milk use the full fat can version or just dilute the cream with enough water to make a thick paste.