Chicken stew Kerala

Method

1. 1 Sauté cardamom and cloves in coconut oil, then stir-fry onions for 8 minutes.
2. 2 To avoid the onions turning yellow, Kerala stews should be off-white, not brown.
3. 3 Add the chicken, potato cubes, shredded ginger, and sliced green chilies to the diluted coconut milk.
4. 4 Cook for 25 minutes over low heat until the chicken and potatoes are tender.
5. 5 Pour in the thickened coconut milk during the last 5 minutes, making sure not to let it boil over.
6. 6 When coconut milk thickens and boils vigorously, it separates the oil; this is a common mistake with this dish.

With an appliance

• Pressure cooker 40 min

  Replace step 4: cook under low pressure for 8 minutes, then quickly release the pressure; add the thickened coconut milk after opening the lid.