Also Known As: Chicken Stew, Chicken Moilee. Chicken Molee, Kozhi Thenga-Paal Curry.

Over the years, my taste in food has changed, and so are my recipes. I hope, this blog will continue to chronicle those changes. This is one such recipe, I found very convincing to try. I can say,…I was very pleased with my trial…so, went on…wrote it down in my scrapbook! Yes,  when my blog for broken for more than a year, I started scribbling in my note pad! Anyway…the recipe is damn too simple and yet refreshingly good. Sometimes, when we do things from scratch…it leaves a deep impact on us. For this particular recipe, I squeezed the fresh coconut milk (haven’t done in a while)…which made it stunningly delish.

Ingredients:

• 1 lb chicken, chunks
• 1/2 coconut, milk
• 2-3 green chilies, slitted
• 1″ ginger, grated
• 1 large white onion, sliced
• 1 tomato, cut into wedges
• salt to taste
• 1 bay leaf
• 1 cinnamon stick
• 3 cloves
• 3 cardamom, crushed
• few curry leaves
• 1 tsp coconut oil
• cilantro leaves to garnish

Method:

1. In a wide pan, heat oil. Throw in the spices, followed by chilies, ginger, onions and chicken.
2. Fry real good, or until the meat turns opaque.
3. Further add salt, and coconut milk. Cover and cook over medium heat for at least 20 minutes.
4. Once the meat is tender, add tomato wedges and cilantro leaves. Remove from heat.
5. Serve to go with your appams, iddiyappams or dosas.