Simple Chicken Stew
- 1kg chicken
- 8 dry red chillies * see notes
- 2 tbsp poppy seeds (khus khus)
- 1 inch ginger
- 1 pod or about 10 flakes garlic (Indian) with skin
- 1/4 tsp turmeric powder
- 2 large onions thinly sliced (add an extra onion for a rich gravy)
- 2 cups thick coconut milk *see notes
- 1-1/2 tbsp vinegar
- 5-6 cloves
- 1 inch cinnamon
- few coriander leaves
- salt to taste
- 2-3 tbsp ghee or oil
1. Cut the chicken into medium size pieces, wash & drain well.
2. Grind the red chillies, poppy seeds, salt, turmeric, ginger, garlic in a little water to a fine paste.
3. Heat some ghee or oil in a pan and fry the onions for about 3-4 till they turn golden brown (they should be fried well and not just limp/translucent – but take care to see that they don’t burn).
4. Add the masala and fry it well. Add the chicken and fry on a slow flame. Toss in the cinnamon & cloves. Don’t add any extra water. Keep stirring in between and fry till all the pieces are well coated and appear reddish.
5. Add the coconut milk and bring it to a boil. Adjust the thickness of the gravy by adding some masala water (from the mixer grinder). Add the vinegar and adjust the salt and cook till the chicken is done.
6. Garnish with coriander leaves and serve hot with rice, sannas, panpole
- Although I like moderate spice in my curries, I went ahead & used 8 Kumti (Bedgi/Kundapur) chillies as the sweetness in the coconut milk balanced out the spiciness. You can use Kashmiri chillies instead of Bedgi.
- To make this stew in a jiffy I use Maggi instant coconut milk powder. To make 2 cups of milk, take about 1-1/2 cups of warm water and add about 5-6 tbsps of powder to get thick coconut milk. Alternatively you can extract milk from about 1-1/2 coconuts (depending on how large they are).