Wash Chicken Pieces thoroughly.

Cut Veggies into cubes.

Heat Oil and Ghee in a thick bottomed pan and temper the Ghee-Oil mixture with curry leaves, clove, cinnamon, cardamom and dry red chilies and sauté for 2-3 minutes in low flame.

Add chopped onions and fry in low flame for about 7-9 minutes till it softens .

Add ginger and garlic slices and slitted green chilies and sauté for 3-4 minutes in low flame.

Now add cleaned chicken pieces and cubed potatoes and cook for 10 minutes in low flame.

Add half of the coconut milk and cook till the chicken half done.

Add Turmeric powder, Garam Masala powder, Nutmeg powder, salt and sugar and cook for one more minute.

Add carrot pieces and rest of the coconut milk and 2 cup of boiled water.

Cover the pan with lid and cook for 10 minutes or till the gravy reduced to desired quantity.

Remove the stew from flame and garnish it with curry leaves and green chilies.

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