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Chicken and Vegetable Stew with Coconut Milk
BUT FIRST, CHAI23Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. coconut oil
- 1 star anise (small)
- 10 cloves
- 3 cardamom
- 2 inches cinnamon stick
- 1/2 Tbsp. fennel seeds
- 1 tsp. ginger garlic paste
- 5 green chillies
- 8 curry leaves
- 1 large red onion (chopped finely)
- 800 grams whole chicken (curry cut)
- 1 tsp. black pepper (powder)
- salt (to taste)
- 2 cups full fat coconut milk (6 tbsp coconut powder in 2 cups warm water)
- 1 cup water (enough to submerge all the contents in the pot)
- 1 large potato (chunked)
- 2 carrots (diced)
- 1/2 cup frozen green peas (soaked in water to bring to room temp)
- 2 Tbsp. coconut oil
- 3 shallots (or half a medium onion, sliced)
- 8 cashews
- 3 green chillies
- 5 curry leaves
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