Chicken Stew

Ingredients

Chicken – 450 gm

Small onions – 15 nos.

Green chilli – 2 nos.

Ginger garlic paste – 2 tsp

Coconut milk – of ½ a coconut

Pepper powder – ½ tsp

Red chilli powder – ½ tsp

Turmeric powder – ½ tsp

Olive oil – 3 tbsp

Curry leaves for garnishing

Salt to taste

Method

Marinate the chicken pieces with turmeric, pepper powder, salt and 1 tbsp oil for half an hour. Heat oil in a pan, add the ginger garlic paste, onions and green chilli and curry leaves. Mix well till they turn golden brown in color. Add in the marinated chicken. Mix well. Grind the coconut with little water and take out 1^st milk, again grind the coconut with water and take the 2^nd milk. Add the 2^nd milk to the pan containing the chicken. Add in the masalas of red chilli and pepper powder. Close the lid and leave it to simmer on low heat. When the gravy thickens and the chicken gets done, add salt and pour in the 1^st milk. Mix well and remove from heat. Serve hot with chapatti, roti or rice.