Chicken Stew – Kerala style

1. Clean and wash the chicken pieces. Drain the water completely and set aside.
2. Heat oil in a deep pan, splutter the whole spices.
3. Add in the finely chopped onions and fry until the onions become translucent.
4. Then add in the chopped garlic, ginger, green chillies, curry leaves and saute until the raw smell disappears.
5. Add in the chicken pieces, salt and saute for 1-2 minutes.
6. Add in the thin coconut milk, crushed pepper, garam masala and mix well. Cover and cook until the chicken is half done on medium flame.
7. Then add in the cubed potatoes and mix well. Cover and cook until the chicken is fully cooked for about 15-20 minutes on low flame.
8. When the chicken is cooked completely, add in the thick coconut milk and mix well. Check for salt.
9. Cook until the gravy gets the required thickness or for about 5-7 minutes on low flame.
10. Remove from fire, sprinkle the fried onions and cashew nuts on top.
11. Serve warm with Palappam, kallappam etc.

Notes:

For frying onion & cashew nuts:

• Heat 2-3 Tablespoons of oil in a pan, add in 1 cup of finely sliced onion and fry till golden brown, transfer to a paper towel.
• Add 8-10 cashew nuts in the same oil and fry until slightly brown, transfer to a paper towel.