KERALA CHICKEN STEW

I love anything Kerala! Not sure how or why because I have never lived there and growing up too I was never really exposed to the cuisine to explain it…but my love for the flavors of Kerala is true blue!
I have mentioned a beloved facebook group called Sikandalous Cuisine before, this recipe is yet another gem from that group! Thanks to Sheeba Pillai for sharing this lovely recipe!

Chicken, 2 lb/1 kg
Onions, 2 finely sliced
Green chilis: 6 -8 slit
Ginger, 4 tsp julienned
Garlic, 4 tsp finely sliced
Cinnamon, 2 2″ sticks
Green cardamom, 2 bruised
Cloves, 10
Curry leaves, 5-6 sprigs
Salt, to taste
White vinegar, 3 tsp
Coconut milk plus water, 1 1/2 cups each
Cornflour, 2 level tsp
Coconut oil, 4 tbsp

Coarsely crush:
Saunf/aniseed, 1/2 tsp
Coriander seeds, 1 tsp
Black peppercorn, 4 tsp

Heat oil in a heavy saucepan or pressure cooker. Add curry leaves, slit green chilis and finely sliced onions. Sauté till soft. Do not brown. Add cinnamon, Cardamom, cloves, ginger and garlic and sauté for a few minutes. Add crushed spice mixture and sauté for a minute. Add salt and chicken pieces. Fry for a few minutes. Pour 1 cup water and the vinegar. Mix well and cover and cook in medium heat till chicken is cooked. (If using pressure cooker, turn off heat after three whistles.) Lower heat and remove lid, dissolve cornflour in 3-4 tsp water and whisk in the coconut milk/water mixture and add to chicken. Bring to a boil and remove from heat. Check seasoning. Serve hot!
I made coconut rice to go with it but it can also be served with appam and rotis.