CHICKEN STEW WITH VEGETABLES IN COCONUT MILK Indian non vegetarian

                                               CHICKEN STEW WITH VEGETABLES

                                                               IN COCONUT MILK

                                                                so seriously delicious

                                                                   KONKAN STEW

Our Ayah made an 'ishtu' like this once in a while.  I can still remember the aroma wafting from the kitchen, filling the house.  So I went in search of that distant memory and found this recipe.  It is easy and delicious and always true.  Do not let the longish list of ingredients stop you.  It is truly easy, butter, jelly, jam and especially heartening on wet, cold days.  It is also perfect as a vegetarian dish...just nix the chicken and toss in more veggies and it is delectable.  Use any assortment of vegetables you like. One of my favorites is Chayotte squash is in this stew.  Enjoy!

INGREDIENTS

3  Tbsp coconut oil

3 cardamoms

3 cloves

1 inch piece of cinnamon bark

6 peppercorns

3 bay leaves

2 cups sliced onions

1 Tbsp finely chopped ginger

1 Tbsp finely chopped garlic

1/2 tsp chopped green chilli

10 curry leaves

2 lbs skinless chicken cut into 1 inch pieces                                            

 I use chicken breast

2 1/2 cups thin coconut milk mixed with 2 tsp of cornstarch                  

thin coconut milk is 1/4 cup thick coconut mixed with 2 1/2 cups water                                          

2 tsp salt

1/2 cup peeled and cubed potatoes      

1/2 cup peeled and cubed carrots

1/4 cup cashews    optional

1 cup thick coconut milk

For tempering

1 Tbsp coconut oil

1 Tbsp finely sliced onion

10 curry leaves, a frond of fresh green curry leaves is enchanting :)

DIRECTIONS

Heat coconut oil in a goodly pan, toss in the cardamoms, cloves, cinnamon bark, peppercorns and bay leaves and saute for a 5 seconds.

Add onions, ginger and garlic, green chilies and curry leaves and fry until the onions turn translucent and a pinkish.  Stir often.

Add the chicken, thin coconut milk and salt.  Stir the pot, reduce the heat to low, cover and cook for 20 minutes.

Stir in the the vegetables and cashews, cover and cook on low heat for another 20-25 minutes.

Now add one cup of thick coconut milk, stir and cook for another 4 minutes.

The stew is now ready for tempering:

Heat 1 Tbsp coconut oil in a small pan, toss in the finely sliced onions and curry leaves and saute until the onions darken to a brown.

Pour the tempering over the stew. 

 It is done! The stew is delicious with bread or rice or by itself.

Bon appetit my darlings!

                                 

                                                                                    :)