Another entry for the whole chicken project. For a first try the recipe turned out very nice, though there is room for improvements. Its a very easy to prepare meal and I will revisit it in the near future for sure.

Another entry for the whole chicken project.

Ingredients

• 500g skinless chicken (legs or boneless thighs)
• 800g potatoes
• 3 onions
• coconut milk (400g)
• 2 tomatoes
• 2 garlic cloves
• ginger (same amount as garlic)
• 2pcs green cardamon
• 1pcs bay leaf
• 1tsp spicy chili powder
• [optional: chili]
• 1.5tsp salt
• 0.5tsp pepper
• juice of half a lemon

Instructions

This meal is amazing with either chicken legs or thighs (or both). However, I would recommend either go with chicken legs or boneless thighs as otherwise it is tedious to eat the stew.

Marinade the chicken with half of the salt (3/4 tsp) and the pepper. Let it rest for a bit. Peel the potatoes and cut them into smaller pieces. Blend the garlic, ginger and tomatoes together. Cut the onions very fine. Preheat some oil and fry the onion golden. Remove the onion, add some more oil and fry the chicken parts on all sides until golden. Add all ingredients (except the lemon juice) into the pot. Let it simmer covered for about 20 minutes. Afterward let it simmer for another 20 minutes uncovered. You aim for a thick creamy consistency. Remove from heat and add the lemon juice.

As with any stew this tastes even better the next day.

Tips

Use boneless thighs. Cutting the meat of the bones in the stew is pretty annoying.

The base recipe is pretty good, though it was lacking the kick. Maybe coriander leafs or some cut raw ginger as topping would help here. Note that the base seasoning was very good, so do not try to add too much crazy spices.

You want to let it simmer for long enough so the coconut milk gets a creamy consistency. This will also heavily effect the taste, not only the mouth feel!