December 18, 2011

Restaurant style Chicken stew

1 kg chicken (cut and marinated in turmeric and salt)
2 medium sized potatoes- diced
1tbspn ginger garlic finely chopped
2 medium sized onions, thinly sliced
100 ml thick coconut mil
1 tbspn cashew paste
1/2 stick cinnamon
4 green cardamoms
5 cloves
4-5 green chillies
6-7 curry leaves
Coconut or sesame oil
salt to taste
2tbspn Oyster sauce
1 tbspn garlic minced
1 tsp ground b
lack pepper
1 tbspn salt
40 ml soy sauce
Method of preparation:
Fry the diced potato and keep aside. Crush cardamom, cloves and cinnamon, and crackle in hot oil. Add sliced onion and saute.Add ginger garlic , curry leaves and green chilly to this and cook.
Cook until onions go soft but dont brown. Add chicken pieces, salt and potato. Mix well . Add a little coconut milk and a little water. cover and cook
Pouir in the rest of the thick coconut milk when chicken is almost done. Adjust this accordinng to the desired thickness of gravy. Serve hot with appams.

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