This is a dish I’ve been in love with for the last 20 odd years. The smell of fresh coconut milk mingled with spices and chicken slowly stewing over a slow fire simply cannot be beaten. Here’s what you need:
- 500gm Chicken, chopped, on the bone
- 5 cloves
- 2 inches cinnamon, in two pieces
- 2 bay leaves
- 1 tsp freshly ground black pepper
- 1 tsp garlic paste [fresh]
- 1 tsp ginger paste [fresh]
- 500ml thick coconut milk
- 250gms finely chopped onions
- 3 green chillies, slit vertically. Remove seeds if desired.
- salt to taste
- Put a little oil into a large pot and heat
- Ensure the chicken is dry. If not, pat dry with a paper towel
- When the oil is hot, put in the chicken and quickly fry till parts of it are a light golden brown.
- Remove chicken and keep aside
- Add onions and fry till soft and translucent
- Add all everything else, except the coconut milk and fry for 1 minute.
- Separate coconut milk into two equal halves. To one half add 250ml water. Add this to the pot
- Add the chicken
- Bring to a boil.
- Reduce heat, add the remaining coconut milk slowly.
- Simmer for 10 minutes.
This stew must be eaten either with rice, or with fresh bread. The larger the chunks of bread, the better.