Chicken Stew

This is another of my mother's recipes which was a family favourite.  It derives its flavour from the coconut milk in which it is cooked on low flame.  If you love coconuts then you will definitely enjoy this recipe.


Ingredients:

1 small to medium chicken, cut in small pieces
1 coconut
3-4 onions, chopped finely
1 inch ginger, ground
1-2 green chillies, chopped
3-4 tbsp oil
1/2 tsp black pepper
Salt to taste
Whole spices: 3-4 cloves, 1 inch cinnamon

Method:  Grate coconut.  Add 1/2 cup water and strain through a muslin cloth to take out the coconut milk. Keep this 1st extract aside.  Next add 2 cups of water to the same grated coconut and strain coconut milk twice.  This is the 2nd extract.

In a heavy bottom pan put the oil.  Add the cloves and cinnamon. Now add the onions. Fry the chopped onions till translucent. Add the ground ginger,chopped green chillies and the chicken pieces. Fry for 5 minutes.  Add the 2nd extract of coconut milk and salt. Cover and cook  on low flame till chicken is tender.  If required you can use pressure cooker at this stage.

Now add the 1st extract of coconut milk and black pepper.  If stew gravy is thin you can add a spoon of cornflour or flour mixed with little cold water to thicken the gravy.

The stew is traditionally eaten with aapam but you can enjoy it with bread, puri or chapati too. Instead of chicken you can use small mutton pieces to make the stew.

You can use the mixi to take out coconut milk.  If using tinned coconut milk, keep one part of it as 1st extract and dilute the remaining with water to make the 2nd extract.