Ingredients:
1 tbsp grated ginger.
2-3 cloves grated garlic
3/4 cup finely chopped onions
2-3 green chillies.
1 can coconut juice, 2 cloves, 1 cinnamon stick and 3-4 cardamoms. (Do not slit open the cardamoms).
12-15 cashew nuts.
Grind the cashews to make a puree and keep aside (you may want to add minimum amount of water to start the grinding process and obtain a smooth textured cashew paste).
200 gm diced boneless chicken.
1 diced carrot
1/2 cup peas
1-2 tbsp oil.
Salt as per taste.
Method:
Marinate the boneless chicken pieces with salt and keep aside for 20-30 mins.
Heat oil. Add the cinnamon, cloves and cardamom.
Add the grated garlic and ginger. Stir fry on a medium flame for about half a minute.
Add finely chopped onions and stir fry on a medium flame.
Once the onions have become medium brown add the chicken. Stir and cook on a medium flame.
Add the green chilly and stir well and cook for another 2 minutes.
Now add all the other vegetables. Stir well and cook on a medium flame for 3-4 minutes.
Lower the flame, cover with a lid and allow to cook.
Open after about 4-5 minutes and stir well.
Add the cashew paste, stir well and allow to cook on a medium flame.
Add the coconut milk. Stir well and increase the flame to bring to a boil.
Once it boils lower the flame and allow to cook till all the vegetables are cooked well.
The chicken and vegetable stew is ready. Serve hot. It's one of my favorite dishes....
RECIPE SOURCE: My dearest friend Shalini....Thank you for teaching me so many wonderful dishes...
