Chicken and Baby Potatoes Stew

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Serves – 2

1. Chicken Breasts – 2, chopped into cubes

2. Baby Potatoes – 10-15, peeled

3. Onion – 1 large, finely chopped

4. Ginger – 1 inch piece

5. Garlic – 3-4 cloves

6. Green chillies – 3 small, finely chopped

7. Coconut milk – 1 cup

8. Oil – 4 tbsp

9. Curry leaves – 10-12

10. Cinnamon Stick (Dalchini) – 1-inch piece

11. Green cardamoms (Elaichi)- 4

12. Cloves (Laung) – 2-3

13. Turmeric powder (Haldi) – 1/2 tsp

14. Vegetable Stock – 1 cup

15. Salt – 1 tsp or to taste

16. Coriander leaves – 2 tbsp for garnishing



Place the peeled baby potatoes in a bowl of water to prevent them from blackening. When you need to use it in the dish, drain the water and add the baby potatoes.

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Peel the ginger and garlic. Using a mortal and pestle pound the ginger, garlic and green chillies together to a paste. You may even grind them in a mixer to make a paste.

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Heat oil in a pan.

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To the hot oil add the cinnamon stick (dalchini), cloves (laung), green cardamoms (elaichi) and curry leaves. Cook for a few seconds.

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Add the finely chopped onions and fry on medium heat until the onions turn light golden brown. Stir often in between. Add a few splashes of water in between so that the onions brown evenly.

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Now add the ginger-garlic paste, mix well and fry for a minute.

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Next add turmeric powder (haldi), chicken pieces and baby potatoes. Increase the heat and stir fry the chicken pieces until they all turn white.

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Now add the coconut milk and mix well. Reduce heat to low and cook the stew for 20-25 minutes. Stir in between often. Add some vegetable stock if the gravy is drying out.

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Cook till the chicken is cooked through and the potatoes are soft.

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Check seasoning and garnish with coriander leaves.

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Serve with boiled rice or appams.

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