Heat the stock pot (or any cooking pot) with 2-3 tbsp of the oil and throw in the whole spices and half of the curry leaves. Once fragrant, add 1 cup of the sliced onions and fry over medium heat
When they become soft and translucent, add the ginger garlic paste and cook for couple minutes and then add the chicken
Sear the pieces over high heat until no longer pink. Then, lower the heat to medium and add the potatoes and carrots, give it a good mix and add ½ cup hot water, cover and cook until the chicken is 90% done
Now lower the heat and pour in the coconut milk, give it a good mix, cover and cook until the chicken is completely cooked. Once done turn off the heat and set aside
Heat another small cooking pot with the remaining oil and add rest of the onions and curry leaves. Fry the onions until golden brown and pour this tempering along with salt and pepper to the cooked stew
Mix well and serve your delicious Kerala chicken stew with appams, rice and/or bread. Enjoy!
