Kozhi Shtoo (South Indian Chicken Stew) - cooking recipe

Ingredients

3 lbs boneless skinless chicken thighs, cut into bite size pieces
6 tablespoons vegetable oil
1 1/2 teaspoons whole black peppercorns
4 1/2 inches cinnamon sticks
10 whole cloves
8 whole cardamom pods
3 large onions, cut in half lengthwise and then cut crosswise into fine half rings
1 1/2 inches piece fresh ginger, minced
1 tablespoon flour
6 fresh hot green chili peppers, slit slightly down their center
2 1/2 cups thin coconut milk
3 medium sized potatoes, peeled and cut lengthwise into 1 inch thick fingers
1 1/2 teaspoons salt
1 tablespoon lemon juice or 1 tablespoon lime juice
1 tablespoon coconut oil (or any other vegetable oil)
4 tablespoons peeled and finely sliced shallots
15 curry leaves (fresh or dry)
1 1/4 cups thick coconut milk

Preparation

Over a medium flame, heat 6 tablespoons of oil in a large, wide-based casserole pan.
When hot, put in the peppercorns, cinnamon sticks, cloves and cardamom pods.
Stir once and add the ginger and onions.
Saute until the onions are translucent.
Put in the flour and stir it around for half a minute.
Add the green chillies, chicken, and thin coconut milk. bring to a boil.
Cover, then turn the heat to low and simmer for about 10 minutes.
Add the potatoes and the salt and stir.
Bring to a boil, then cover. Turn the heat to low and simmer for about 20 minutes or until chicken and potatoes are tender.
Stir in the lemon juice.
Heat the coconut oil in a small frying pan on medium heat. When hot, put in the sliced shallots.
Stir and fry the shallots until they are lightly browned.
Put in the curry leaves and stir for a second.
Pour the contents of the frying pan into the chicken stew. Stir in the thick coconut milk and add it to the stew as well.
Bring to a simmer, stirring gently all the time.
As soon as the first bubbles appear, turn off the heat.
Serve with hoppers (rice pancakes) or plain rice.