Chicken Stew, Chicken Stew

Grind the chopped ginger (set the ginger strips aside), peppercorns and turmeric in a mortar to a thick, coarse paste.

Puree the onions with the green chilies in a hand blender. Steep the grated coconut in hot water for half an hour. Spread a strainer with a muslin cloth, put the mixture in it, squeeze the utensil well and drain the coconut milk, set aside.

Rinse the potatoes thoroughly and half-cook them, along with their skins, with a pinch each of salt and turmeric.

Heat the oil and ghee together and sprinkle in the mustard seeds. As soon as they start to pop, put in the cinnamon or bay spice and color just flat. Add the onion chili cinnamon stick, puree, garlic and cardamom and after 20 seconds fold in the ginger paste, cloves and curry leaves. Place the chicken pieces in the saucepan and sauté for 2-3 min all around.

Season with salt. Add the potatoes and carrot and braise for 2 min with the lid closed. Finally, pour the coconut milk and water, fold in the peas and ginger strips. Sprinkle with garam masala and simmer the chicken with the lid closed.

Chili peppers used.

I N F O! – I N F O! – I N F O! – I N F O! – I N F O! – I N F O!

Chicken pieces including bones. You can, of course, use boned chicken as well. With bones the dish is enough for 4 people, without bones it is for 5 people b

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