Kerala Chicken stew is a mild chicken curry cooked with coconut milk and just few spices. This stew tastes heavenly alongside a plate of string hoppers/appam and also can be had with rice.
This is an amazing protein filled breakfast option for any morning and keeps you full for a longer time. Have it with some appams for breakfast and you will be full until lunch. This is a simple, easy dish to make and works well for beginners.
Let’s cook the chicken stew now, shall we?
INGREDIENTS
Serves – 4-5
- Coconut oil – 2 tbsp
- Cloves – 3
- Cardamom – 2
- Whole Pepper – 1 tsp
- Cinnamon – 2 inch
- Onion – 1, thinly sliced / Shallots – 8-10, thinly sliced
- Green Chillies – 2-3, slit
- Curry Leaves – 2 sprig
- Crushed Ginger Garlic – 1.5 tbsp
- Carrot – 1, peeled and cubed
- Potato – 1, medium,peeled and cubed
- Chicken – 600-700 gms, cubed
- Coconut milk (thin) – 1.25 cups
- Coconut milk (thick) – 1 cup
- Salt – to taste
METHOD
1. Heat the coconut oil and add in the cloves, cardamom, whole pepper and cinnamon.
2. When the spices crackle, add the thinly sliced onion, green chillies and curry leaves. After 2 minutes,add the crushed ginger garlic.
3. When the raw smell of ginger garlic goes away, add in the cubed carrot, potato and chicken. Add salt and mix well.
4. Pour in the thin coconut milk and mix well. Cover and cook till the veggies and chicken are thoroughly cooked.
5. Once the vegetables and chicken are cooked, add in the thick coconut milk and stir. Cook for 2 minutes and take off the flame.
6. Serve hot with appams, rice or string hoppers.
NOTES
- Don’t brown the onions. Let them stay in a translucent stage.
- If you dont like thin stew, you could always add in some cashew paste to the stew to thicken it. Soak about 7-8 cashews in hot water for few minutes, grind to a smooth paste and add to the stew to thicken it.
- Don’t let it boil for longer time after adding thick coconut milk.
- Curry leaves can be separately tempered in coconut oil, and added towards the end for an added flavour.
The Greedy Tummy 