Chicken stew

Ingredients	For 6 to 8
Chicken (medium sized)	1
Ginger	10gms
Onions	225gms
Green chillies	20gms
Curry leaves	2 to3 springs
Salt	to taste
Coconut	1
Potatoes	450gms
Refined flour	1 tsp
Vinegar	15ml
Tempering:
Small red onion	1
Cinnamon	5 cm (2”) piece
Cloves	6
Clarified butter	15ml

Clean and joint chicken. Peel and quarter onions and potatoes. Peel and slice ginger. Slit green chillies. Make three extractions of coconut milk (thick, medium and thin). In a pan put the chicken, onions, ginger, green chillies, curry leaves and salt. Add a little water and cook till chicken is nearly done. Add third extraction of coconut milk and potatoes. When potatoes are cooked, add flour mixed in a little coconut milk, second extraction of coconut milk and vinegar. Cook till gravy is thick. Add first extraction of coconut milk. Bring to boil and remove. Heat clarified butter. Add sliced onion and slightly crushed cinnamon and cloves; when brown, pour over stew. Stir well.