I made this dish for an elderly neighbor yesterday. You might be fooled by the appearance- it could be a chicken Pot-Au-Feu, or any of a number of different ethnic comfort foods- but it is actually an Anglo-Indian dish from Kerala. Chicken, root vegetables, and peas, obviously, but in a base of coconut milk, ginger, puréed onions, and green chilies; seasoned with with curry leaves, mustard seeds, black cardamon, green cardamon, cloves, cinnamon, turmeric, and Kashmiri chilies. Traditionally finished with Garam Masala, but I used a homemade Kerala Masala that a friend brought back from his Mom's kitchen in India last summer. This version is slightly hot, and extremely aromatic. I'm not generally a big fan of Raj cuisine, being much more enamored of genuine regional Indian cooking, but this one is a winner.