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Chicken - 1/2 kg ( cut into medium or bite size pieces)

Potato - 1 cubed

Thin Coconut milk - 1 cup

Thick coconut milk - 1/2 to 3/4 cup (See "notes" below on how to make thin and
thick coocnut milk with canned coconut milk)
Salt to taste

Bowl 1
Onion finely sliced - 1 small
Cashew nuts - a handful
Bowl 2
Cinnamon - an inch or two stick
Cardamom - 4
Cloves -5
Star anise - 1/2 -1 ( depends on ur taste)
Bay leaves - 1(optional)
Oil or Butter
Bowl 3
Shallots or Onion finely chopped - 1.5 cup ( I used 2 white onions)
Green chili slit lengthwise - 3-4
Garlic chopped - 3-4 cloves
Ginger thinly sliced - a 1 inch small piece
Crushed Pepper corns - 1/2 to 1 tea spoon
Garam Masala - 1/2 tsp
Curry Leaves
( if you want it be a bit tangy add 1 tomato or 1 tea spoon vinegar or 1 or 2 tea
spoons of lemon juice)
Heat Oil or butter in a cooking pan and add all the ingredients in Bowl 1 . Fry it
till it turns brown and drain on kitchen towel.
To the same pan add all the ingredients in Bowl 2. Fry it for a minute.Then add
sliced onions and fry for a few minutes.
When they turn soft add green chili , ginger and garlic and curry leaves and saute
for 2 minutes.Add Chicken , salt to taste and mix well.
Pour 1 cup thin coconut milk and crushed pepper corns and sprinkle a tsp of garam
Cook it covered for 15 minutes .
Uncover it and add cubed potatoes and continue cooking for another 15-20 minutes or
till the chicken is cooked.
Pour 3/4 cup of Thick coconut milk and simmer for 4-5 minutes on low flame . Adjust
the salt level .Remove from fire and sprinkle the fried onions and cashew on top of
Serve warm with Appam.