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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I have fond memories of dipping crusty french loaf into this hot stew on cool Easter Mornings . Can also be served with Aapam ( Apam Or Sourdough Rice Pancake ) Ingredients:
for vegetarian potato stew use 4 potatoes , cut into cubes |
for non vegetarian use 2 potatoes , cut into cubes and 900 gm chicken chops with bones ( no skin ) |
1 big onion , sliced |
4 to 8 chilli padis or green chillies ( depends on how spicy you want it ) - slit into two |
1 tbsp ginger garlic juice |
2 tsp corriander pwd |
1 tsp white pepper pwd ( or black pepper pwd if you want it hot ) |
1 tsp meat pwd or garam masala pwd |
250 gm packet fresh coconut milk ( or low fat evaporated milk - which i won't recommend if you want the authentic version ) |
temper |
1 stick cinnamon |
2 cardamom crushed |
1 bay leaf crushed |
1 star anise |
Directions:
1. Add everything in a pot .
2. Check the salt .
3. Bring it to boil .
4. Cover and simmer until soft and cooked .
5. Temper and pour it over .
6. Mix well .
7. Serve hot with French Loaves or Aapam ( Apam Or Sourdough Rice Pancake ) .
8. Note : Do not add tumeric powder or red chilli pwd .
9. The trick is to make the stew look white .
10. If you want it more hot , add more white pepper powder or fresh green chillies .
11. It spiciness of the stew goes well with aapam which tend to be abit sweet .
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