• Chicken – 50g
  • Sweet Potato – 10g
  • Carrot – 10g
  • Boiled Green peas – 10g
  • Oil – 1Teaspoon
  • Onion – 10g
  • Ginger chopped – ¼ Teaspoon
  • Garlic chopped – ¼ Teaspoon
  • Green chillies – 2-3
  • Cinnamon (Karugapatta) – ½ ” piece
  • Cloves -1-2
  • Cardamom – 1
  • Pepper crushed – ¼ Teaspoon
  • Curry leaves – 2-3
  • Vinegar – ½ Teaspoon
  • Salt as per taste
  • Coconut milk (Thin) – 10ml + water -10ml


  • Cut the chicken into pieces. Wash and clean the pieces.
  • Peel and cut the sweet potato into wedges.
  • Heat oil in a pan and gently saute the ingredients onion, ginger, garlic, green chilies, cinnamon, cloves, cardamom, peppercorns, and curry leaves until soft and golden.
  • Add the chicken pieces and saute gently.
  • Add vinegar, salt, and thin coconut milk.
  • When the meat is half cooked, add the potato wedges, green peas, and carrot.
  • Cover the pan with a well-fitting lid and bring to boil and cook until the meat is tender.
  • Serve hot.

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