1 lb boneless, skinless chicken, cut into bite sized pieces (you can also use chicken with bones in, for more flavor)
1½ cups chicken stock
1 can coconut milk
salt, to taste
Instructions
In a wok/ large saucepan, heat the oil on medium high heat. The oil should be hot (but not too hot before you put the whole spices in. Test with 1-2 mustard seeds- if they sizzle, its hot. If they start burning in just a few seconds, the oil is too hot.)
Add in the whole spices- cinnamon, curry leaves, whole peppercorn, star anise, cardamom, mustard seeds. Let sizzle for a few seconds till the oil is flavorful.
Add in the sliced onions, and saute till translucent.
Add in the ginger, garlic paste and green chillies. Cook for another 1-2 minutes.
Mix in the chicken pieces and turn the flame to high. Cook till the pinkness has gone and the chicken is brown. As soon as this happens, add in the coconut milk and stock. Switch flame to medium. Cook till chicken is cooked all through.
Serve with appams or steamed white rice.
Recipe by The Novice Housewife at https://novicehousewife.com/2012/06/12/garam-masala-tuesdays-chicken-stew-with-appams/