Kerala Chicken / Vegetable Stew
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Kerala Appam and Chicken stew is a very popular traditional breakfast. Chunks of chicken are slowly cooked in coconut milk, with carrots, potato, beans, tomatoes and special spices and herbs. Besides appam, this stew makes a good side dish for parathas, roti, puttu, rice. Vegetarians, don't worry, by just ignoring the addition of chicken, you get the veg stew recipe, as simple as that!
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Ingredients
- 750 gm Chicken with bones, cut into medium size pieces
- 1 Onion medium, thinly sliced
- 1 Potato medium, cubed
- 1 Carrot small or medium, cubed
- 1 tablespoon Ginger thinly julienned
- 5 to 6 Beans cut into 4cm length
- 1 tablespoon Garlic thinly sliced
- 2 to 3 Green Chilies slit lengthwise
- ½ teaspoon Peppercorns whole black
- 3 Cardamom
- 3 Cloves
- 1 inch Cinnamon
- 3 Bay Leaves
- 2 Star Anise
- 2 sprig Curry leaves
- 4 to 5 Onion Red Small or Shallots, thinly sliced
- 1 cup Coconut Milk Thick, First extract
- 2 1/2 cup Coconut Milk Semi - Thin, Second & Third extract
- 6 to 8 Cashew Soak in hot water and grind it along with water to smooth paste - it's purely optional step
- 1 teaspoon Black Pepper Powder or to taste
- 1 tablespoon Coconut Oil
- Salt to taste
- 1 Tomato chopped
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Instructions
- First milk to be extracted by squeezing the milk with your hands, or mixing in a blender for a minute, after adding ¼ cup of warm water, The second and third milk are to be extracted by adding 1 cup of warm water in a similar way and kept aside.
- In a large pressure cooker or in a pan, heat coconut oil; add the cardamom, cloves, whole pepper corn, cinnamon, star anise and bay leaves and saute for a minute.
- Add the sliced onions, ginger, garlic, slitted green chilies and curry leaves; saute till it turns to soft and pink in color. (Onions need not be browned for the stew)
- Add chicken pieces, cubed carrots, potatoes, beans, tomatoes and salt. Combine everything well. Add semi thin coconut milk. Cover, cook till the chicken is fully cooked.
- If you're using cashew paste then add the grounded cashew paste to thick coconut milk. When chicken is cooked; add the cashew-thick coconut milk and reduce the flame and cook for 5 minutes or until you get the required thickness.
- In a small frying pan, heat coconut oil and add sliced small red onion/shallots and curry leaves and fry till become light brown color. Remove and add to the stew and sprinkle pepper powder if needed.
- Delicious chicken stew is ready to serve.Serve hot with Appam or Bread and enjoy!
Notes
- Kerala stew is exceptional when paired with Kerala appams which is a specialty of Kerala cuisine.
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Recipe Nutrition
Calories: 603 kcal | Carbohydrates: 29 g | Protein: 20 g | Fat: 49 g | Saturated Fat: 36 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 0.1 g | Cholesterol: 54 mg | Sodium: 149 mg | Potassium: 980 mg | Fiber: 5 g | Sugar: 7 g | Vitamin A: 2388 IU | Vitamin C: 43 mg | Calcium: 95 mg | Iron: 7 mg
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