Chicken Stew

I know its Tuesday and a little late to be talking about the weekend, but I had such a great time. We went to San Francisco for the Ghirardelli Chocolate Festival and had some fabulous chocolate treats. I especially loved the tarts, pies, gelato and the brownie samples were to die for. We had a chocolate overload and yet I'm craving for more:)...

I made this curry this weekend and had it with dosas. Its best with appams but any dosa will do. I even like to have it with chapatis.

Ingredients:
4 chicken leg quarters, cut into small pieces

1 tbs oil

5 cloves

2 cardamoms

1 cinnamon

10 peppercorns

1 big onion, sliced

8 green chillies, slit

2 tbs ginger, finely chopped

10 curry leaves

2 tsp coriander powder

3/4 tsp garam masala

salt to taste

2 cups thin coconut milk

1/2 cup thick coconut milk

Method:

Heat 2 tbs oil on medium heat and fry the cloves, cardamoms, cinnamon and peppercorns till fragrant.

Add the onions and green chillies and fry till onions are soft and transparent. Add the ginger and fry for a min.

Next add the curry leaves, coriander powder and garam masala and fry for 30secs.

Add the chicken and fry on high heat for 2 -3 mins to brown a bit. Reduce the heat and add the thin coconut milk and salt. Mix well and cook covered on low heat till the chicken is done. Check the seasonings.

Remove from heat and stir in the thick coconut milk. Place the pan back on low heat for about 2-3 minutes. Just take care not to boil the gravy or the milk may split.

Enjoy with dosas, appam or any other bread.