Chicken Stew (Kerala-Style) - cooking recipe

Ingredients

2 tablespoons coconut oil
1 (1 inch) piece cinnamon stick
1 1/2 teaspoons black peppercorns
4 whole cloves, or more to taste
2 pods cardamom
4 cloves garlic, minced
1 (1 inch) piece ginger, minced
1 onion, finely chopped
1 bay leaf
1 potato, cubed
1 small carrot, cubed
2 green chile peppers, sliced lengthwise
3 green beans, finely chopped
salt to taste
1 teaspoon ground black pepper
3/4 teaspoon ground turmeric (optional)
14 ounces chicken breast, cut into small pieces
water to cover
3/4 cup coconut milk
2 tablespoons green peas

Preparation

Melt coconut oil in a large pot over medium heat. Add cinnamon stick, peppercorns, cloves, and cardamom; cook and stir until fragrant, about 1 minute. Add garlic and ginger; cook and stir until browned, about 1 minute.
Stir onion and bay leaf into the pot; cook, stirring constantly, until onion is translucent, about 5 minutes. Add potato, carrot, green chile peppers, green beans, and salt. Stir in ground black peppers and turmeric. Cook, covered, for 3 minutes.
Stir chicken into the pot until evenly mixed, 2 to 3 minutes. Pour in enough water to cover the chicken. Reduce heat to low; cover and cook until chicken is tender, about 30 minutes.
Stir coconut milk and green peas gently into the pot. Cook until heated through but not boiling, about 5 minutes.