Kerala Chicken / Vegetable Stew
1 hour
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About Kerala Chicken / Vegetable Stew
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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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
- 750 gm Chicken cut into medium size pieces, with bones
- 1 Onion medium, thinly sliced
- 1 Potato cubed, medium
- 1 Carrot cubed, small or medium
- 1 tbsp Ginger thinly julienned
- 5 to 6 Beans cut into 4cm length
- 1 tbsp Garlic thinly sliced
- 2 to 3 Chilli green, slit lengthwise
- ½ tsp Peppercorn 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 first extract, thick
- 2 1/2 cup Coconut Milk second & third extract, semi - thin
- 6 to 8 Cashews soak in hot water and grind it along with water to smooth paste - it's purely optional step
- 1 tsp Pepper black, or to taste
- 1 tbsp Coconut Oil
- Salt to taste
- 1 Tomato chopped
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!
Recipe Notes
- Kerala stew is exceptional when paired with Kerala appams which is a specialty of Kerala cuisine.
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Recipe Nutrition
Calories: 603kcalCarbohydrates: 29gProtein: 20gFat: 49gSaturated Fat: 36gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 54mgSodium: 149mgPotassium: 980mgFiber: 5gSugar: 7gVitamin A: 2388IUVitamin C: 43mgCalcium: 95mgIron: 7mg
Rekha Joseph
Articles: 32
4 Comments
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What a delightful recipe! Thanks for sharing.
Looks so delectable! Thanks for posting.
Absolutely scrumptious! Thanks for the recipe.
This is exactly what I was looking for!