My mom used to make this Sri Lankan chicken stew whenever we got some visitors/special day in our home. I’d seen various types of stew recipe but I guess her recipe is somewhat different than those. IDK is it differ from region to region or anything else, but the only thing that I know is, my mom carried her mom’s recipe. They don’t use stock water, as how I shown in my IG stories,  they let it cook by water, which comes out from chicken and little bit of coconut milk. And as how you noticed the ingredients, we don’t use a single drop of oil. Try this our family chicken stew recipe, this is so delicious. This is her chicken and veggie stew. 

1.I got 1 whole chicken, was about 980g. Skinless and cut into pieces and wash well. 

2.add the chicken pieces into the pot with peeled, washed and sliced 1 large carrot. Peeled, washed 1 large potato cut into large cubes and bunch of green beans broken into large pieces. 

3.into the same pot, add finely chopped 3 garlic cloves and 2inch size piece of ginger, some curry leaves and pandan leaves. 

4.let’s talk about spices, 1tsp ground black pepper, 3/4tsp turmeric powder, salt, 1tbs vinegar, 3 cardamom and some cinnamon. 

5.mix all together and place your pot on medium heat and cook about 3-4 minutes.  Later add 1/2cup of water. Cover and cook in medium heat about 15 minutes. 

6.after pass 15 minutes grind 1tbs mustards seeds with drops of water until creamy. add 100ml thickened coconut milk and mustard seeds together and mix with chicken. stir. Simmer another 10 minutes uncovered. 

7.at the last 5 minutes add the sliced 2 capsicums (if possible Sri Lankan banana peppers) 1 medium onion cut like rings. Combine all the ingredients well and cook for the last 5 minutes.