1.Clean and cut the chicken into medium sized pieces (approximately 12-16
pieces). Peel the potato and cut into 6-8 medium size pieces. Wash and slit green
2.Soak the coconut in 2 cups of warm water, grind and extract a thick milk and
keep aside. Repeat the process two more times but with only one cup water.
Keep the three extracts separately.
3.Boil the peppercorn, jeera, chana dal and coriander seeds on a hot pan, cool
and powder it.
4.Heat oil in a heavy-bottomed vessel, add the whole masala and fry till the
flavour is released. Add the chicken, potato, curry leaves and chilies. Sprinkle the
powdered masala and continue to stir.
5.Add the third coconut extract and allow to simmer. Now add the second extract
and continue cooking till both the chicken and potato are cooked
6.Remove from fire and add the first extract and salt to taste. Reheat and simmer
for a few minutes and serve hot with appams or porottas.
TIP: You can make this stew with mutton / lamb also. Pressure cook the meat
before following the above method.