This was amongst the first chicken recipes I learnt to cook after moving to Sgp... I unfortunately do not remember the name of the book or the name of the author.. I remember her being based at USA... So regret unable to give due credit to the lady...
What I love about this dish is that this is a single dish of chicken and veggies which can be had with plain rice .... one of the dishes for the day when I want something light on spices, nothing elaborate in terms of cooking but something tasty too..
8 pieces Chicken thighs
2 tbspn oil
6 each of cardamom pods (open) and whole cloves
2" cinnamon stick
1/4 tspn pepper corns
2 bay leaves
2.5 cups Chopped onions
2 tbspn chopped green chillies
3 tbsp grated ginger
2 tbsp minced garlic
1 tsp aniseed/ fennel/ saunf (powdered) ( Most important as this is what gives a unique flavor to the stew)
1/4 tspn turneric powder
Salt to taste
2 cups chopped vegetables (carrots/ beans/ peas)
20 curry leaves
1 can coconut milk (200 ml)
Heat 2 tbsp oil over medium heat. Add cardamoms, cloves, cinnamon, pepper corns and bay leaves. Saute until fragrant for about 40 seconds.
Add onions and saute till golden. Add chillies, 1 tbsp ginger, fennel, and saute for two minutes.
Push masala to one side of the pan. Add chicken. Spoon masala over top and brown the chicken. Flip chicken to brown other side. Stir chicken to mix well with masala.
Add 2 cups water and salt and bring to a boil. Reduce heat to medium low and simmer till chicken is partially cooked.
Add vegetables ,curry leaves, 2 tbsp ginger and garlic. Increase heat to a boil. Lower heat and simmer for five minutes. Add coconut milk and simmer till the vegetables are tender.
Serve hot with plain rice.