KERALA CHICKEN STEW

Steps:

• Pound the ginger, turmeric and black pepper with mortar and pestle.
• Mix the sliced onions with the chilies.
• Heat the oil, and butter in a deep pan, add the mustard seeds, when they start to pop add the bay leaf. Stir. Add the onions and chillies, fry till just golden.
• Add the cinnamon, garlic and cardamoms, fry 1 minute Add the ginger paste, cloves and curry leaves. cook 1 minute.
• Add the chicken and cook for 3 minutes.
• Pour in the coconut milk and stock and cook for 5 minutes.
• Add the frozen vegetables and potatoes, sprinkle with garam masala. Cook till the potatoes are tender.
• Serve with good crusty bread as a super dish, or with boiled rice as a main course.