Kerala Chicken Stew/Nadan Kozhi Stew

Ingredients:

1 kg chicken pieces, washed

2 large onions, finely sliced

1 large potato, peeled and cubed

1/2 tsp ginger paste

3 cloves garlic, sliced

6-7 green chillis, partially slit

4-5 cloves

1″ cinnamon

2 cardamom

8-10 pepper corns

1/4 tsp turmeric pwd (optional)

Small pinch fennel pwd (optional)

1/2 tsp garam masala pwd

1/2 cup thick coconut milk

1 1/2 cups thin coconut milk

1/2 tsp freshly ground black pepper pwd

Salt to taste

1 tbsp lemon juice

Sprig of fresh curry leaves

1 1/2 tbsp oil

1 tbsp ghee

Method: Heat oil and ghee in a heavy bottomed vessel, add few curry leaves, cloves, cinnamon, cardamom, pepper corns and sauté for few seconds till the aroma emanates the kitchen. Add garlic slices & ginger paste, and sauté for few seconds. Add the green chillis and sliced onions and fry for 4-5 minutes. Add turmeric powder and combine. Add the chicken pieces and cook over medium heat for 10-15 minutes. Add the thin coconut milk and salt and combine. Cook without lid for 5-10 minutes. Add garam masala powder, fennel powder, and potato cubes and place lid. Simmer till the chicken and potatoes turn tender and the gravy thickens. Turn off heat. Add the thick coconut milk, few fresh curry leaves, lemon juice and pepper powder, and combine. Serve warm with appam, rice, or roti.

Note: You could also use carrots and green peas along with the potatoes.

Happy Cooking!

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