Make Ahead

Chicken Stew with Coconut Milk

by:
May  2, 2011
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0 Ratings
Chicken Stew with Coconut Milk
  • Serves 4
Author Notes

If you are not serving immediately do till step 5 and cool and keep it in the refrigerator and reheat do step 6 and 7
whenever you want —pauljoseph

What You'll Need
Ingredients
  • ½ pound Chicken cut small pieces and ½ cook in little water and salt
  • Carrot – 1 (cubed)
  • Potato – 1 (cubed)
  • Onion – 1, sliced finely
  • Green chilly – 1
  • Ginger & garlic – 1 tbsp each, crushed

  • Whole black pepper – 1/2 tsp


  • Cinnamon – 1 piece
  • Cloves – 3
  • Cardamom – 3
  • Thin coconut milk – 1 1/2 cup
  • Thick coconut milk – 1/2 – 3/4 cup
  • Curry leaves
  • Salt
  • Coconut oil
  • Cilantro and fried cashew and raisins
Directions
  1. Heat oil in a deep bottom pan & splutter the crushed spices.
  2. Add the onion, ginger & garlic, curry leaves & green chilly and saute for a few minutes till the onion becomes soft/transparent.
  3. Don’t make the onions brown.
  4. Add the chicken pieces , cubed vegetables & combine well.
  5. Add thin coconut milk & salt, bring to boil, reduce heat; simmer and cook till chicken and vegetables are tender, it will take 10 to 15 mins approx
  6. Add thick coconut milk remove from fire.
  7. Garnish with Cilantro and fried cashew and raisins in ghee.
  8. Serve hot
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2 Reviews

Toddie
Toddie March 4, 2012
What is the difference between thin coconut milk and thick coconut milk? Other than the fact that one is thin and one is thick. I never see anything other than coconut milk in my store.
 
pauljoseph
pauljoseph March 4, 2012
http://tasteoftanzania.com/blog/2011/09/14/how-to-make-fresh-coconut-milk-tui-la-nazi/
You can find the answer in this link video.
easy method buy a canned of thick coconut milk add 1/2 water that is thin and without water is thick milk