Chicken stew

Chicken stew
I have seen so many pictures of white coloured chicken stew, so thought why not post a CT chicken stew.. Here comes Central travancore special Chicken stew.. Stew in our place is more thick and coloured.. Yummmmy!!

Chicken – 1 kg (cut into medium size pieces)
Onion – 3 medium, thinly sliced
Green chilly – 5-6
Ginger &  garlic – 1 tbsp, finely chopped
Potato – 2 medium, cubed.
Cinnamon – a big piece
Cardamom – 4
Cloves – 4
Whole pepper – 1/4-1/2 tsp
Fennel powder – 2 tbsp
Turmeric powder- 2 tsp
Coriander powder - 6 tbsp (These two are the key ingredients in CT chicken stew!!)
Medium thick coconut milk - 2 cups ( I make it with Maggie, so for medium thick i use 2 tbsp for 2 cups and for thick 4 tbsp for 1 cup)
Thick coconut milk – 1 cup
Mustard
Curry leaves

1. Pour 3 tbsp of oil and saute Cinnamon,cardamom, cloves and pepper for 1 min.
2. Saute onions until its golden brown, then goes the finely chopped ginger, garlic and green chillies..
3. Add Turmeric , Coriander, Fennel powders and saute it for about 4 mins. Pour 1 tbsp of water and salt and again saute it for 30 secs.
4. Add the chicken pieces and saute for about 5 mins.
5. Then add the medium thick coconut milk and cook for 5 minutes under medium flame.
6. After 5 mins, add the potatoes cover the vessel and cook for 7-8 minutes.
7. Simmer the flame and pour thick coconut milk into it, stir it well and leave it open for 3 mins.
8. Season it with mustard and curry leaves.