Slowly cook chicken and potato cubes in a lightly flavoured coconut milk base. Appam, Idiyappam, Puttu, and Pathiri are perfect accompaniments.
Ingredients:
Boneless chicken pieces, cut into small cubes (you may also use chicken pieces with bone)
Coconut oil
Bayleaf, Cloves, Cinnamon, Cardamom, Peppercorns
Finely sliced onions
Peeled and cubed boiled potato
Finely chopped Ginger
Finely chopped Garlic
Slit Green chillies
Turmeric powder (optional)
Fennel powder
Garam masala powder
Thin coconut milk, Thick coconut milk
Black pepper powder
Salt to taste
Curry leaves
Method:
In a deep pan, heat the oil and add a few curry leaves, cloves, cinnamon, cardamom, and peppercorns, sauteing for a few seconds until a wonderful aroma develops.
Sauté the chopped green chillies, ginger, and garlic.
Sauté the chopped onions until they are transparent and light brown.
Mix in the turmeric powder thoroughly. Turmeric powder is an optional ingredient. If you like a white gravy, leave it out.
Add the chicken pieces and simmer for a few minutes, or until the meat is no longer pinkish.
It’s time to add the coconut milk, which should be thin. Mix everything up thoroughly. Allow for a ten-minute cooking time.
Season with salt and pepper, then add the boiled and cubed potatoes. Toss in the garam masala and fennel powder. Combine all of the ingredients thoroughly.
Cook for another five minutes, covered.
Turn off the heat and stir in the thick coconut milk. Add fresh curry leaves, pepper powder, and a drizzle of coconut oil at the end.
Serve with appam, idiyappam, or rice while still warm.
Also Read: Checkout 5 Bitter Foods That Are Truly Nutritious
