Coconut Chicken Stew

Hello everyone I am Debashis, a recipe blogger. I am from India and I believe Indian food is much more than $10 all you can eat buffet. I share recipes of lesser known Indian dishes in North America online and with folks to help people cook good Indian food at home. I also want to remove the myth that all Indian food is spicy.

This is a stew which is inspired by the Stews made in the city of Kolkata which was the British Head Quarters in Colonial India and amalgamates Thai and Coastal indian flavors to it making it an exclusive recipe. I wrote this recipe for a small party at my home, sharing it as it is an easy one pot recipe.

Ingredients:

1 Onions sliced thin

50 Grams/ 1 bowl of Grated coconut. I have used the frozen grated coconut

1 Cup of Coconut Milk

2 Green chilis , sliced into half from the middle

B1 TBSP of spoon of ginger garlic paste

2 lb Chicken (Leg pieces and thighs preferred)

2.5 Teaspoons of Garam masala.

Some fresh Cilantro chopped small

Some fresh basil leaves chopped small

Spice powders –1 Tea Spoon of Cumin Powder

1 Tea Spoon of Coriander Powder

1/2 Tea Spoon of red Chili Powder

1/2 Tea Spoon of Turmeric Powder

1. Pour very little oil in the Instant Pot and switch on the Sauté Mode.

2. Add the grated coconut into the Pot and start roasting them.

3. Roast them until they start turning brown in color.4

. Take them out and add them into a blending Jar.

5. Add the coconut milk in the Jar and blend them into a coarse paste.

1.Add 2 tablespoon of oil in the Instant Pot.

2. Add the onions when the oil is hot and sauté them until they turn golden brown.

3. Add the chili and the ginger garlic paste and sauté them for 5 minutes.

1. Add the Spice Powders and sauté for 3-4 minutes.

2. Now add the Coconut paste into the Pot.

3. Mix them and cook for 5-7 minutes in Sauté mode.

4. Take out the whole mix into a blending jar and blend the same to form a thick paste.

1. Pour the paste back into the pot

2.Add 1.5 cups of water and cook for 2 mins.

3. Add the chicken pieces into the pot and mix well.

4. Add the Garam masala into the pot.

5. Add Salt to taste.

1. Close the lid and Pressure cook for 35 minutes.

2. Open the lid, just mix them well so that some of the pieces shred from the bones into the stew’s broth making it thick. Check the video for more clarity on this step.

3. Throw some Fresh cilantro and basil leaves into the pot.

4. Mix and serve your Stew.