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Categories:
coconut oil cinnamon stick black peppercorns cardamom garlic ginger onion bay leaf potato carrot green chile peppers green beans salt ground black pepper ground turmeric chicken water coconut milk green peas
Viewed: 42 - Published at: 5 years agoIngredients
- 2 tablespoons coconut oil
- 1 (1 inch) piece cinnamon stick
- 1 1/2 teaspoons black peppercorns
- 4 whole cloves, or more to taste
- 2 pods cardamom
- 4 cloves garlic, minced
- 1 (1 inch) piece ginger, minced
- 1 onion, finely chopped
- 1 bay leaf
- 1 potato, cubed
- 1 small carrot, cubed
- 2 green chile peppers, sliced lengthwise
- 3 green beans, finely chopped
- salt to taste
- 1 teaspoon ground black pepper
- 3/4 teaspoon ground turmeric (optional)
- 14 ounces chicken breast, cut into small pieces
- water to cover
- 3/4 cup coconut milk
- 2 tablespoons green peas
Method
- Melt coconut oil in a large pot over medium heat. Add cinnamon stick, peppercorns, cloves, and cardamom; cook and stir until fragrant, about 1 minute. Add garlic and ginger; cook and stir until browned, about 1 minute.
- Stir onion and bay leaf into the pot; cook, stirring constantly, until onion is translucent, about 5 minutes. Add potato, carrot, green chile peppers, green beans, and salt. Stir in ground black peppers and turmeric. Cook, covered, for 3 minutes.
- Stir chicken into the pot until evenly mixed, 2 to 3 minutes. Pour in enough water to cover the chicken. Reduce heat to low; cover and cook until chicken is tender, about 30 minutes.
- Stir coconut milk and green peas gently into the pot. Cook until heated through but not boiling, about 5 minutes.
