Chicken Stew

• 1 kilogram bones
• 1/2 potato
• 1/2 carrot
• 1 onion
• 1 tablespoon ginger
• 1 tablespoon garlic
• 5 green chillies
• 1/4 teaspoon turmeric powder
• 15 whole black pepper
• 4 cinnamon stick
• 8 cardamom
• 10 clove
• flour /maida/corn starch paste - 2 Tb sp, optional
• 1/2 cup coconut milk
• 1 cup coconut milk
• cashew paste - 2 Tb sp, optional
• 2 sprigs curry leaves
• 3 tablespoons coconut oil
• salt to taste

1. Add oil to a heated deep pan and fry/splutter whole spices after crushing it in mortar n pestle.
2. Add sliced onion with lit salt.Saute until it becomes soft.(no need to brown it).
3. Add,chopped ginger,garlic, green chilies and curry leaves.
4. When everything combines oil becomes clear.Add lit turmeric powder(purely optional),and add 1 cup 3rd coconut milk.When it boils,add chicken pieces and cubed potatoes.Add lit salt.Cover and cook for 10 minutes in high flame.
5. When chicken is half cooked,add 2nd coconut milk and add cubed carrots.Reduce the flame to medium and cook for another 10 minutes or until chicken gets fully cooked.
6. Finally reduce the flame to low and add thick coconut milk(mix cashew paste with this thick milk for more thick gravy or else add corn flour or maida paste.Cook for 2 minutes and don't allow to boil this thick milk.
7. Garnish with fried shallots,cashews and curry leaves.(optional for more flavor).
8. Serve hot with Palappam or fresh bread

kilogram, potato, carrot, onion, ginger, garlic, green chillies, turmeric powder, black pepper, cinnamon stick, cardamom, clove, flour, coconut milk, coconut milk, cashew paste, curry, coconut oil, salt

Taken from www.yummly.com/recipe/Chicken-Stew-1441811 (may not work)