Step 1

Clean Chicken. Drain water from the chicken. Mix lemon juice and salt. Marinate for 20-30 minutes

Step 2

Roast cardamom, cloves, fennel, peppercorn until aromatic.(Don't let the spice burn)

Step 3

Using a coffee grinder or mortar pestle make it into a fine powder. Keep aside.

Step 4

Using a mortar and pestle, roughly crush ginger and garlic.

Step 5

Add 2 tablespoon of Oil to a pan. Add bay leaf, cinnmon stick, green chilli and curry leaves. Cook it for 30 seconds.

Step 6

Add sliced onion and cook until the onion has softened and starts to brown slightly. It should take roughly 7-8 minutes.

Step 7

Add crushed ginger garlic. Cook it until the raw smell is gone, for about 1 minute.

Step 8

Add marinated chicken, potatoes. Sear chicken on high heat for 2-3 minutes until chicken looks pale. You should see small brown patches here and there.

Step 9

Next is add salt and thin coconut milk. Mix well. Add carrot. Cover and let it cook on low heat for 12-15 minutes.

Step 10

Chicken would be tender and cooked fully by now. Pour in thick coconut milk, crushed spice mix. Throw in green beans. Cover and cook for another 10 minutes. Switch off the flame.

Step 11

Meanwhile in anothe pan, heat coconut oil, fry cashew until golden brown. Remove, drain oil and keep it aside.

Step 12

To the same pan, add sliced sambar onion. Saute it for a minute and then thorw in few curry leaves. Cook until the onion is light golden brown in colour. Add back the cashew. Mix everything agian.

Step 13

Add tempering to the stew and give everything a good mix.