Kerala Chicken Stew (Mild Coconut Milk Stew with Potatoes and Carrots)

• 1 large Yellow onion
• 2 tbsp Ghee
• 6 Green cardamom pods
• 1 Cinnamon sticks
• 1 tsp Black peppercorns
• 20 g Ginger root
• 4 cloves Garlic
• 2 sprigs Fresh curry leaf
• 800 g Chicken thighs, boneless, skinless
• 1 ½ tsp Fine sea salt
• 500 g Idaho potato
• 250 g Carrot
• 800 ml Coconut milk

1. Halve and thinly slice the onion. Peel and finely grate the ginger, and peel and crush the garlic.
2. Peel the potatoes and cut into bite-size chunks. Peel the carrots and slice into thick coins.
3. Heat the ghee in a large pot over a medium heat. Add the cardamom pods, cinnamon stick and peppercorns and cook for 30 to 60 seconds, until fragrant.
4. Add the onion with a pinch of the salt and cook for 6 to 8 minutes, stirring, until softened and translucent. Stir in the ginger and garlic and cook for 1 minute.
5. Add the chicken and the remaining salt, and stir to coat in the spiced onion mixture. Cook for 4 to 5 minutes, stirring occasionally, until the chicken turns opaque on the outside.
6. Add the potatoes, carrots and coconut milk, then add the curry leaves. Bring to a gentle simmer over a medium heat, then reduce to low and cook for 20 to 25 minutes, stirring now and then, until the potatoes are tender and the chicken is cooked through.
7. Taste and adjust the salt if needed, keeping the stew pale and mild. Rest off the heat for 5 minutes so the flavours settle, then serve hot.

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