Chicken Stew with Appams

Ingredients:

½ large onion or 1 medium onion, sliced
½ tsp mustard seeds
1 tsp ginger paste
1 tsp garlic paste
2 tbsp oil
2 inch cinnamon stick
8-10 curry leaves/kadi pata
10-12 black peppercorns (whole)
1-2 star anise
2 green cardamom
5-6 green chiles, sliced
1 lb boneless, skinless chicken, cut into bite sized pieces
1½ cups chicken stock
1 can coconut milk
salt, to taste

Instructions:

Serves: 4

In a wok/ large saucepan, heat the oil on medium high heat. The oil should be hot (but not too hot before you put the whole spices in. Test with 1-2 mustard seeds- if they sizzle, its hot. If they start burning in just a few seconds, the oil is too hot.) Add in the whole spices- cinnamon, curry leaves, whole peppercorn, star anise, cardamom, mustard seeds. Let sizzle for a few seconds till the oil is flavorful.

Add in the sliced onions, and saute till translucent. Add in the ginger, garlic paste and green chiles. Cook for another 1-2 minutes.

Mix in the chicken pieces and turn the flame to high. Cook till the pinkness has gone and the chicken is brown. As soon as this happens, add in the coconut milk and stock. Switch flame to medium. Cook till chicken is cooked all through.

Serve with appams or steamed white rice.

From highlandsranchfoodie.com