Chicken Stew
Servings: 4 -5
A traditional Kerala Chicken Stew Recipe, that goes well with Appam. Chicken cooked with cardamom, pepper, cloves & coconut milk.
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Ingredients
- 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
- Salt
- Curry leaves
Instructions
- 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.
Notes
I used chicken with bones. The weight f the chicken given here is after cleaning. Cashew paste is usually added to thicken the gravy & make it more creamier. To enhance the taste & flavor, you can garnish the stew with small onion & curry leaves fried in ghee/coconut oil. You can also make this in a pressure cooker in the same way.