First milk to be extracted by squeezing the milk with your hands, or mixing in a blender for a minute, after adding 1/4 cup of warm water, The second and third milk are to be extracted by adding 1 cup of warm water in a similar way and kept aside.

In a large pressure cooker or in a pan, heat coconut oil; add the cardamom, cloves, whole pepper corn, cinnamon, star anise and bay leaves and sauté for a minute.

Add the sliced onions, ginger, garlic, slitted green chilies and curry leaves; sauté till it turns to soft and pink in color. (Note : Onions need not be browned for the stew)

Add chicken pieces, cubed carrots, potatoes and salt. Combine everything well. Add semi thin coconut milk.Cover, cook till the chicken is fully cooked.

If you're using cashew paste then add the grounded cashew paste to thick coconut milk.

When chicken is cooked; add the cashew-thick coconut milk and reduce the flame and cook for 5 minutes or until you get the required thickness.

In a small frying pan, heat coconut oil and add sliced small red onion/shallots and curry leaves and fry till become light brown color. Remove and add to the stew and sprinkle pepper powder if needed.

Delicious chicken stew is ready to serve.Serve hot with Appam or Bread and enjoy!