Spicy Chicken Stew (Spicy Chicken Coconut milk curry)

Preparation Time: 15 min

Cooking time: 10min

Serves: 8

Ingredients measure:-

For Pressure Cook Vegees:

Carrot : 2 medium diced as cubes.

Potato : 3 medium cut as cubes.

Water: 2 cups

Salt: Sufficient

Mustard seeds: 2 tsp

Olive oil/Cooking oil : 2 tsp

Coconut milk-half cup grated- first punch(onnam pal)- 1 cup

Coconut milk- second punch(randam pal)- 2 cups

Preparation:-

1)      Refer my easy chicken curry recipe from the link http://bit.ly/16cpm1X
2)      Pressure cook the items under pressure cook and keep it aside for the whistle to go off.
3)      Mash the vegees and keep it aside.
4)      Pour oil and splutter mustard seeds and curry leaves.
5)      Dump in the mashed pressure cooked items.
6)      To this add the prepared easy chicken curry.
7)      Saute in between and pour in the second coconut milk and cook till done.
8)      When the gravy is almost half absorbed simmer the flame and pour the first coconut milk.
9)      Cook for 2 min with stirring.
10)  Garnish with coriander leaves and serve hot.

Note:- To make coconut milk- In a mixie, grind one cup grated coconut with half cup water and sieve to get the first milk. Then again grind the residual grinded coconut with two cups water and sieve to get second milk.

On pouring the first milk take extra cake to stir and cook in slow flame or else the curry will be a mess.