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.
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.
Heat oil in a pan.
To the hot oil add the cinnamon stick (dalchini), cloves (laung), green cardamoms (elaichi) and curry leaves. Cook for a few seconds.
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.
Now add the ginger-garlic paste, mix well and fry for a minute.
Next add turmeric powder (haldi), chicken pieces and baby potatoes. Increase the heat and stir fry the chicken pieces until they all turn white.
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.
Cook till the chicken is cooked through and the potatoes are soft.
Check seasoning and garnish with coriander leaves.
Serve with boiled rice or appams.