Kozhi Shtoo South Indian Chicken Stew

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This is a wonderful sounding recipe from the indian state of kerala. I have not tried it yet, but i plan to soon!!

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Steps

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Over a medium flame , heat 6 tablespoons of oil in a large , wide-based casserole pan.

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When hot , put in the peppercorns , cinnamon sticks , cloves and cardamom pods.

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Stir once and add the ginger and onions.

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Saut until the onions are translucent.

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Put in the flour and stir it around for half a minute.

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Add the green chillies , chicken , and thin coconut milk.

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Bring to a boil.

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Cover , then turn the heat to low and simmer for about 10 minutes.

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Add the potatoes and the salt and stir.

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Bring to a boil , then cover.

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Turn the heat to low and simmer for about 20 minutes or until chicken and potatoes are tender.

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Stir in the lemon juice.

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Heat the coconut oil in a small frying pan on medium heat.

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When hot , put in the sliced shallots.

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Stir and fry the shallots until they are lightly browned.

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Put in the curry leaves and stir for a second.

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Pour the contents of the frying pan into the chicken stew.

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Stir in the thick coconut milk and add it to the stew as well.

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Bring to a simmer , s.

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Ingredients

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boneless skinless chicken thighs, vegetable oil, whole black peppercorns, cinnamon sticks, whole cloves, whole cardamom pods, onions, fresh ginger, flour, hot green chili peppers, coconut milk, potatoes, salt, lemon juice, coconut oil, shallots, curry leaves