Kerala Chicken Stew

Method

1. 1Heat coconut oil, crackle whole spices and curry leaves, then fry ginger, chillies and onion till soft (no colour).
2. 2Add chicken and brown lightly for 3 minutes — keep the pan pale.
3. 3Pour in thin coconut milk with potato, carrot, salt and pepper; cover and gently bubble 25 minutes.
4. 4Lower heat completely and stir in thick coconut milk; never boil after this point or it splits.
5. 5Warm through 3 minutes, taste for salt and finish with a few fresh curry leaves made crunchy in coconut oil.
6. 6Rest 5 minutes before serving — the stew should be ivory white and just clinging to the spoon.