These days I get emails asking me what's special for Christmas @ MariasMenu. I started with the idea of posting chicken biriyani, then moved on to Kerala chicken roast and finally as you can see I ended up with chicken stew.
If you think about it, chicken stew or rather any nonveg stew is an integral part of the Kerala Christmas menu. How can you think of a Christmas breakfast without appam & stew? It's kind of impossible right?
Like any other stew, this is also mildly spicy & creamy. It's a perfect accompaniment for bread, palappam, kallappam or even pathiri. As I've mentioned before puttu & stew is also one of my fav combos.
I'd like to share something with you other than the recipe. You might have heard a lot about Kerala and its rich culinary culture from here and also from other Kerala food blogs. I want to share a write-up with you. This write-up gives you the picture of ” God's own country & its culinary extravaganza” through the lens of a tourist. I got this link when I was searching for something on the net. It's a very interesting read or if you are not interested in reading at least check it out to see some beautiful pictures of Kerala cuisine.
Here is the link: A Culinary Journey in India
Hope you will enjoy reading it :)
Here is the recipe…
- 750 gms Chicken (cut into medium size pieces)
- 2 medium Onion (thinly sliced)
- 4-5 Green chilly
- 1 tbsp Ginger & garlic (finely chopped)
- 1 medium Potato (cubed)
- 1 small – medium Carrot (cubed)
- A small piece Cinnamon
- 4 Cardamom
- 4 Cloves
- 1/4 – 1/2 tsp Whole pepper
- A small pinch Fennel seeds
- 2.5 – 3 cups Medium thick coconut milk
- 1 cup Thick coconut milk
- 1 tbsp Cashew paste (optional)
- Coconut oil
- Curry leaves
- Crush the whole masala (number 4 ingredient). Heat oil in a deep pan & splutter the whole masala. Add onion, ginger &garlic, green chilly & curry leaves. Saute till onion becomes soft and keep in mind that onions should not brown in this recipe.
- When onion becomes soft add chicken pieces, salt and potato cubes. Mix well.
- Add medium thick coconut milk and cover & cook.
- When the chicken is half done, add the cubed carrots too. Continue cooking until the chicken is fully done. (optional to add carrots)
- Soak the cashews in hot water for 15 mins. Grind to a smooth paste.
- Add the cashew paste to the thick coconut milk & mix well. When the chicken is cooked completely add the thick coconut milk. Reduce the flame & cook for 5 -7 minutes or until you get the required thickness.
- Garnish with fried small onion/shallots & curry leaves. Serve hot with appam or bread.
Please check out the Christmas Menu too…