Chicken Stew with a Difference

A delicately flavaoured, light stew with flavours of the orient. It is best eaten with plain boiled rice.

• Ready In: 50 mins
• Serves: 4

Ingredients

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

Directions

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.