Kerala Chicken Stew is a chicken stew dish made with whole spices and simmered in a coconut milk gravy. This is a dish close to my heart always as it’s undoubtedly my favourite breakfast combo with Appam. Always a special breakfast served for Christmas and Easter and special days, this still continues to always be a favourite.
Servings 4 people
Ingredients
- 500 grams Chicken cut into medium pieces
- Whole Spices
- 3 Cardamom
- 3 Cloves
- 2 Bay leaf
- 2 small sticks Cinnamon
- 1/2 tsp Peppercorns
- 1 medium sized Onion thinly sliced
- 1 medium sized Potato cut into cubes
- 1 medium sized Carrot diced into cubes
- 1 tsp Ginger (finely chopped)
- 1 tsp Garlic (finely chopped)
- 4 Green chillies slit longitudinally
- Salt to taste
- 1 1/2 cup Coconut milk (thin)
- 1 cup Coconut milk ( thick)
- 1 tbsp Cornflour (optional) mixed with 1/4 cup water
- 2 tbsp Vegetable/Coconut/Olive oil
Instructions
- Heat a pan on medium flame and add in oil when hot. Then add in the whole spices listed above and sauté for a minute.
- Now add in the thinly sliced onions and sauté for 4-5 minutes till just light brown.
- Now add in the chopped ginger and garlic and green chillies and sauté well for a couple of minutes
- Then add in the chicken pieces and mix well and let it cook for 2-3 minutes releasing some water.
- Now add in the cut potato cubes and diced carrots and the thin coconut milk mixing well and keep covered and cook for 5 minutes
- Now open and add in the thick coconut milk and crushed black pepper and salt and cook for another 5-8 minutes or longer till the chicken and the potato and carrots are cooked well.
- At this point you may lower the flame and add in the cornflour water mix and mix it well. You can skip this step if your curry has the right consistency or thickness and is not too watery.
- Now switch off the flame and serve hot with appams/ bread.
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