Kerala chicken stew
This is a classic chicken stew recipe made in coconut milk along with some vegetables that tastes delicious with rice, breads or just as is
Equipment
- Stock pot
Ingredients
- 1 kg chicken curry cut pieces
- 1½ cups onions sliced
- 1½ tbsp ginger-garlic paste
- ¾ cup carrots cut in thick roundels
- ¾ cup potatoes cubed
- ½ cup peas frozen
- 1½ cups coconut milk
- 1 inch cinnamon stick
- 3-4 pods cardamom
- 3-4 cloves
- 2 tbsp black peppercorns
- 2 bay leaves
- 10-12 curry leaves
- 4-5 tbsp oil
- 2-3 tbsp black pepper powder
- salt to tate
Instructions
- Heat the stock pot (or any cooking pot) with 2-3 tbsp of the oil and throw in the whole spices and half of the curry leaves. Once fragrant, add 1 cup of the sliced onions and fry over medium heat
- When they become soft and translucent, add the ginger garlic paste and cook for couple minutes and then add the chicken
- Sear the pieces over high heat until no longer pink. Then, lower the heat to medium and add the potatoes and carrots, give it a good mix and add ½ cup hot water, cover and cook until the chicken is 90% done
- Now lower the heat and pour in the coconut milk, give it a good mix, cover and cook until the chicken is completely cooked. Once done turn off the heat and set aside
- Heat another small cooking pot with the remaining oil and add rest of the onions and curry leaves. Fry the onions until golden brown and pour this tempering along with salt and pepper to the cooked stew
- Mix well and serve your delicious Kerala chicken stew with appams, rice and/or bread. Enjoy!
Notes
- Adding the carrot, potatoes and peas in the chicken stew is optional
- On the other hand, if you like, you could also add cauliflower florets, French beans etc to the stew
- You can also make this in coconut oil (this is traditionally used to make the stew)
- 1 cup = 250 milliliters
- tbsp - tablespoon
- tsp - teaspoon
- kg - kilograms