Chicken Stew

Ingredients:
Chicken – ½ kg (cleaned, washed and diced)
Potato – 1 (boiled and mashed to small lumps)
Green chillies – 3
Ginger – 1 tsp (grated)
Garlic – 1 tsp (grated)
Big Onion – 1 large
Small onions – 1 tbsp (crushed)
Finely chopped small onion – 1 tbsp
Curry leaves – 2 sprigs
Coriander leaves – 1 tbsp
Coriander powder – 1 tbsp
Garam masala – ½ tsp
Pepper powder – ½ tsp
Bay leaves – 1
Cloves – 4
Cinnamon – 1 inch stick
Thick coconut milk – ½ cup
Thin coconut milk – 1 cup
Oil – 2 tbsp
Salt to taste

Method of preparation:

• Heat oil in a pressure cooker and add the bay leaf, cloves and cinnamon stick.
• When nice aroma arises add the thinly sliced large onion, crushed small onion, ginger, garlic, slit green chillies and curry leaves and sauté for a few minutes.
• When the onions start changing colour, add the boiled potato and chicken pieces and stir.
• Add the coriander powder and stir for a minute.
• Add 1 cup of thin coconut milk and mix well with salt to taste.
• Pressure cook on high flame for 1 whistle and then simmer for 5 minutes. Switch off the stove.
• After the pressure is fully released, open the lid and switch on the stove.
• Add the thick coconut milk and stir.
• Add garam masala, and pepper.
• Remove from fire before the stew boils again and add the chopped coriander leaves.
• Heat oil in a pan.
• Sauté finely chopped small onions until golden brown and pour over the stew.
:- Serve with appam, chapathi, bread etc.