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Kerala Chicken Stew for Appams



2 tbsp oil
1 tsp mustard
a big pinch cumin seeds
1 inch stick of cinnamon broken
2 cardamoms crushed
4 cloves
4-6 peppercorns
1 garlic clove minced
a sprig of curry leaves

Pressure Cook:

6 shallots sliced
2 lbs chicken cut into bite size pieces
4-5 green chilies slit
2 medium potatoes peeled and diced
1 tbsp ginger garlic paste
1 cup water
salt and pepper to taste


1/2 cup of canned coconut milk
2 tsp corn starch dissolved in 1/4 cup cold water.
1/2 tsp garam masala (optional)


Take a pressure cooker and heat the oil in it. Splutter mustard and when it starts to pop, add all other ingredients for the seasoning. Keep the flame low and Stir till the spices releases the aroma.

Then add all the ingredients to pressure cooker and cook till chicken is done.

When the pressure subsides, open the cooker stir and add more water if required. Using a wooden spoon mash the potatoes well which will help to thicken the stew.

Add the coconut milk and stir . Then add the corn starch water and stir till the sauce really thickens. Simmer for 3-4 minutes .Adjust seasonings and Sprinkle garam masala if required.

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