Chicken Stew For The Soul

5 steps · 45 min total

1. 01

   Prep Vegetables

   Slice the large onion, slit the 2 chillies, and cube the 2 potatoes. Keep these prepped ingredients aside.
2. 02

   Heat Pan

   Heat a heavy-bottomed pan or pressure cooker.
3. 03

   Toast Whole Spices

   Add the 5 cardamoms and 1 broken cinnamon stick to the hot pan. Stir until you begin to smell their aroma.
4. 04

   Cook Chicken and Vegetables

   Add the sliced onion, 1 sprig curry leaves, and 2 chillies to the pan. Sauté until the onions are softened and translucent.

   Stir in the 1 teaspoon ground coriander. Add the 1 kg chicken, stirring to coat it well in the sautéed mixture. Cover the pan and let it cook until the chicken is about half done.

   Once the chicken is half done, add the cubed 2 potatoes. Continue cooking, covered, until the chicken is almost cooked through and the potatoes are tender.

   Finally, stir in the 1/2 teaspoon garam masala, salt to taste, and the 1 cup coconut milk. Stir gently to combine everything and simmer for a few minutes until heated through. Remove the pan from the heat and garnish with chopped fresh coriander.

5. 05

   Serve

   Serve the hot chicken stew immediately, perhaps with freshly made appams.