Kerala Chicken / Vegetable Stew

April 14, 2018

•

Rekha Joseph

1,400

Reads

Breakfast, Dinner, Lunch

Prep Time

0h

30m

Cook Time

0h

30m

Cuisine

South Indian

Yield / Serves

5 Servings

Category

Non-Vegetarian

KeralaÂ AppamÂ andÂ 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.Â Besides appam, this stew makes a good side dish for parathas, roti, puttu, rice. Vegetarians, dont worry, by just ignoring the addition of chicken, you get the veg stew recipe…as simple as that!

Chicken with bones :750 grms (cut into medium size pieces)

Onion : 1 medium, thinly sliced

Potato : 1 medium, cubed

Carrot :1 small-medium, cubed

Ginger : 1 tbsp (thinly julienned)

Beans: 5 to 6 cut into 4cm length

Garlic : 1 tbsp (thinly sliced)

Green Chillies : 2-3 (slit lengthwise)

Whole Black Peppercorns : Â½ tsp

Cardamom : 3

Cloves : 3

Cinnamon :1" piece

Bay Leaves : 3

Star Anise : 2

Curry leaves : 2 sprig

Shallots /Red Small Onion : 4-5 (thinly sliced)

Thick Coconut Milk (First extract) : 1 cup or The milk of one grated coconut

Semi- Thin Coconut Milk (Second & Third extract) : 21/2 cup

Cashew : 6-8 (Soak in hot water and grind it along with water to smooth paste - it's purely optional step)

Black Pepper Powder : 1 tsp or to taste

Coconut Oil : 1 tbsp

Salt to taste

Tomato 1 chop

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 sautÃÂ© for a minute.

Add the sliced onions, ginger, garlic, slitted green chilies and curry leaves; sautÃÂ© 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.