Kerala Chicken Stew

Ingredients

• 2 lb boneless skinless chicken thighs, cut into 2-inch pieces
• 2 tbsp coconut oil
• 1 cinnamon stick
• 4 green cardamom pods
• 4 whole cloves
• 1 tsp black peppercorns, lightly crushed
• 1 large onion, thinly sliced
• 2-inch piece fresh ginger, cut into matchsticks
• 4 green chilies, slit lengthwise
• 20 curry leaves
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, cut into chunks
• 28 oz coconut milk
• 1 cup water
• 1 1/2 tsp salt

Method

1. Heat the coconut oil in a Dutch oven over medium heat and fry the cinnamon, cardamom, cloves and peppercorns for 30 seconds.
2. Add the onion, ginger, chilies and curry leaves and cook until the onion is soft but not browned, about 5 minutes.
3. Add the chicken and stir for 3 minutes until it turns opaque on the outside.
4. Add the potatoes, carrots, one can of coconut milk, the water and salt. Cover and simmer until the vegetables are tender and the chicken reaches 165°F, 20 to 25 minutes.
5. Stir in the second can of coconut milk and warm through for 3 minutes without boiling, so the sauce stays creamy.
6. Serve with appam, idiyappam or steamed rice.

Notes