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Heat oil in a pan, add the spices and saute until they become aromatic.
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Add sliced onions to the pan and saute until it turns translucent.
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Add chopped ginger, garlic, green chilies and curry leaves. Saute for 2 minutes.
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Add the chopped vegetables and chicken, and season with salt and pepper.
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Follow by adding thin coconut milk and stir. Close the lid and cook on a low flame until the chicken turns white and cooked.
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Add the thick coconut milk. Adjust the quantity added to suit your choice of creaminess.
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Check salt, stir and cook for 2 more minutes on a low flame. Turn off the flame.
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To prepare the garnish, heat the ghee / clarified butter in another pan. Add pearl onions and saute until they brown, then add cashews and curry leaves and saute. Add this tempering to the prepared chicken stew, mix well and serve hot.
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Serve with Appam, Idiyappam, Naan or any other bread.