700gms chickenwith bones; cut into really small pieces
2medium potatoes; diced
1tspred chilli powder
½tspfennel seeds; crushed
2sprigs curry leaves
Juice of ½ lemon
Coconut oil; for shallow frying the chicken
For the gravy:
4-5green chilliesadd more or less depending on the heat of the chillies used
2-3sprigs curry leaves
1large onion; diced
200mlcoconut milkthin extract
200mlcoconut milkthick extract
1tspblack peppercorns; crushed
As mentioned, the chicken pieces must be small. So make sure you ask the butcher to cut accordingly. Clean and wash the chicken pieces; drain well.
In a bowl, add the chicken pieces along with all the ingredients mentioned under marination. Mix well to combine and marinate for 30 minutes to 1 hour.
Heat coconut oil in a pan, and shallow fry the chicken pieces till just about done. (Don’t overcook the chicken as it tends to go rubbery after adding to the stew gravy). Do this in batches and keep aside.
In another pot or pressure cooker, add the diced potatoes along with the green chillies, half of the curry leaves and ginger, onion and season with salt.
If using a pressure cooker, do not add any water and cook for just one whistle. If using a regular pot, add ½ – 1 cup water, just enough to cook the potato.
Once the potatoes are cooked, add the thin coconut milk extract (refer notes above if using canned coconut milk) and the fried chicken pieces. Bring to boil and then simmer for 5 minutes. Taste and season with salt if necessary.
Reduce heat and add the thick coconut milk extract and crushed black pepper. Mix and remove from heat.
Serve warm garnished with curry leaves and julienned ginger.
If you are using canned coconut milk, then dilute 200ml of coconut milk with 150ml water to get the thin extract.