CHICKEN STEW
Hai Friends,
Hai Friends,
Today I am presenting an Eater Special Item - Chicken Stew. It is a side dish of Appam, Palappam or Idiyappam.
CHICKEN STEW
INGREDIENTS
Chicken - 1/2 kg
Chicken - 1/2 kg
Onion - 2 ( cut it into square pieces)
Green Chilly - 4
Ginger-Garlic Paste - 1 1/2 teaspoon
Carrot - 1 (cut to small pieces)
Beans - 10 (chopped)
Green Peas - 1/2 cup
Potato - 1 (cut it into square pieces)
Curry Leaves - 2 branches
Cashew Nut paste - 10
Garam masala- 1 1/2 teaspoon
Pepper Powder - 1 1/2 teaspoon
Coconut Milk (Ist) - 1 cup
Coconut Milk (2nd) - 1 1/2 cup
Salt - to taste
Coconut Oil - 1 table spoon
PREPARATION
Cook the Chicken with salt, Pepper powder, Potato pieces and 1 glass water in a cooker for 5 min. Cook the vegetables (carrot, beans and green peas) in a steamer for 10 min and keep aside. Put the Garam masala in a hot pan and add some Oil to it. Add Onion, Ginger Garlic Paste,Green Chilly and Curry leaves to it and saute.( Dont allow to change the colour of Onion) Add the cooked vegetables and mix well. Add coconut milk (2nd) and cook it for 5 min. Add the cooked Chicken and Potato to it and cook this for 5-10 min in low flame. Mix the Cashew nut paste to the Coconut Milk (1st) and add it to the curry. Cook it in low flame until the gravy gets thick. Add some Pepper powder and stir well and turn off the stove. Serve it with APPAM and PATHIRI..
Green Chilly - 4
Ginger-Garlic Paste - 1 1/2 teaspoon
Carrot - 1 (cut to small pieces)
Beans - 10 (chopped)
Green Peas - 1/2 cup
Potato - 1 (cut it into square pieces)
Curry Leaves - 2 branches
Cashew Nut paste - 10
Garam masala- 1 1/2 teaspoon
Pepper Powder - 1 1/2 teaspoon
Coconut Milk (Ist) - 1 cup
Coconut Milk (2nd) - 1 1/2 cup
Salt - to taste
Coconut Oil - 1 table spoon
PREPARATION
Cook the Chicken with salt, Pepper powder, Potato pieces and 1 glass water in a cooker for 5 min. Cook the vegetables (carrot, beans and green peas) in a steamer for 10 min and keep aside. Put the Garam masala in a hot pan and add some Oil to it. Add Onion, Ginger Garlic Paste,Green Chilly and Curry leaves to it and saute.( Dont allow to change the colour of Onion) Add the cooked vegetables and mix well. Add coconut milk (2nd) and cook it for 5 min. Add the cooked Chicken and Potato to it and cook this for 5-10 min in low flame. Mix the Cashew nut paste to the Coconut Milk (1st) and add it to the curry. Cook it in low flame until the gravy gets thick. Add some Pepper powder and stir well and turn off the stove. Serve it with APPAM and PATHIRI..
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