Chicken Stew

Chicken 1/2 kg medium sliced
Onion 2 cut in to m. Square pieces
Potato 2 cut in to square pieces
Carrot 2 cut into square pieces
Coconut cream 1 bottle( mummy using fresh coconut milk)
Bay leaves 4-5
Cinnamon stick 3×1 inch pieces
Cardamom 5
Gloves 5-6
Whole black pepper 2 tsp
Curry leaves
Black pepper powder
Cashew nut paste 1 tbs
Ginger garlic paste 1 tbs
Heat the oil in a nonstick pan add all the spices cinnamon first and all other spices, sauté for a mts then add ginger garlic paste & curry leaves. When ginger garlic paste stared to become brown add onion & salt sauté for few mts( until become translucent not brown)
Then add chicken pieces& sauté for another few mts. Now add 1/2 bottle coconut cream, water & potato. Reduce the heat to medium flame & allow to cook potato & chicken. While potato 1/2 cooked add carrot. Once chicken potato & carrot done the rest of the coconut cream and cook another few mts. Then finally add cashew nut paste and stir for a mts so. Sprinkle the black pepper powder and switch of the flame. Enjoy your chicken stew with pallappam or kallappam.

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