Chicken Stew with a Difference

• 1 (1 1/2 lb) chicken
• 3 potatoes, peeled and halved
• 2 12 tablespoons oil
• 4 cardamoms, pounded
• 5 cloves
• 1 small cinnamon stick
• 12 teaspoon black pepper
• 2 onions, sliced
• 1 sprig curry leaf
• green chili
• 1 12 pieces ginger, cut in sticks
• 1 chicken stock cube (optional)
• salt
• 1 14 cups coconut milk
• 1 tablespoon flour
• 12 a lemon, juice of

1. Heat oil and add the whole spices.
2. Twirl them around for 20 seconds and add the onions, curry leaves, chillies and ginger.
3. Fry till the onions turn pink.
4. (take care that they do not darken).
5. Add the chicken and the potatoes plus the cube of stock (if using).
6. Sprinkle salt to taste Add to it a cup and a half of water and bring to a boil.
7. Lower heat and continue cooking for 15 mins or till the chicken is tender.
8. Blend flour and coconut milk and add to the chicken.
9. Simmer for 3 minutes.
10. Just before serving, stir in the lemon juice and adjust seasonings.

chicken, potatoes, oil, cardamoms, cloves, cinnamon, black pepper, onions, curry, green chili, ginger, chicken, salt, coconut milk, flour

Taken from www.food.com/recipe/chicken-stew-with-a-difference-41220 (may not work)