Take about 400 gm of chicken and cut it into small pieces. I had some chicken legs, so I decided to used them. But you get a much better taste with smaller pieces. You can also replace the chicken in this recipe with mutton, and a you'll get a brilliant mutton stew. Since I was using the leg pieces, I decided to score them to absorb the flavours.
Get the spices ready.
Peel and cube the potato and carrot. Finely chop the onions, beans, onions, ginger and garlic. Cut the green chilies lengthwise.
Heat oil in a deep-bottomed pan and fry the spices minus the bay leaf in a medium flame.
Wait for the spices to release a wonderful aroma, and add the ginger and garlic, and fry till they turn brown.
Add the onions and bay leaf, and fry till the onions turn translucent.
Add salt, green chilies, beans, carrots and potatoes, and fry while stirring.
Add the pepper and turmeric powders. Note: Adding turmeric powder is optional. If you want your stew to have a white colour, add only the pepper powder in this step.
Close the lid, and let it cook for 3 minutes.
Add the chicken pieces, and fry for another 2-3 minutes while stirring slowly to mix the ingredients.
Pour two cups of water (just enough water to cover the chicken)
Close the lid and cook for 30 min in low flame. After 30 min, open the lid, and check the chicken and potatoes. They should be cooked to perfection by this time. Pour the coconut milk, and stir gently. Check the salt again. Note: Do NOT bring the stew to boil after adding the coconut milk. The coconut milk will split if you heat it more.
This stew has a subtle spicy aroma, and a mild creamy texture. Serve hot with appams or bread. Alternatively, you can have it with rice or chapatis as well.