CHICKEN STEW

Chicken Stew is famous all around the world. Kerala Chicken stew is a popular traditional breakfast and much-favoured dish it is one must have recipe on Christmas Day. This recipe is shared by dear friend Mincy Jeevan from Chennai. Thanks Minc for the yumm recipe . My family and especially my hubby really enjoyed this stew recipe. This is nothing fancy, just an easy, simple stew. As you know chicken stew is famous all around the world. Everyone has their own version. Traditionally this stew is served with Appam. I also made Appam but as it was my first try I am not be able to make more than 2 appams properly. You can add bolied potatoes in this recipe or this can be made with only veggies. Try this Kerala style chicken stew and I am sure you will love it. So give a try and enjoy and don’t forget to share your experience with me.

INGREDIENTS:

500 Gms Chicken Pieces, washed properly

10-15 Garlic Cloves paste

1 Inch Ginger paste

1-2 Potatoes [optional]

1 Onion Sliced Finely

Few strands of Curry Leaves

2-3 Green Chilies, slit lengthwise [remove seeds if you don’t like spicy]

4 Green Cardamoms

1 Black Cardamom

4-5 Cloves

1 Inch Cinnamon

1-2 Bay Leaves

¼ teaspoon Turmeric Powder

1 teaspoon Garam Masala

Salt as per taste

1 tablespoon Oil [see tips]

2 Cups Coconut Milk [see tips]

½ teaspoon Lemon Juice

METHOD:

STEP 1 – Pressure cook the chicken in thin [second] coconut milk. Cool it and keep it aside.

STEP 2 – In a wide pan heat oil and add the khada/ whole masala in it and sauté for few seconds till the aroma emanates the kitchen.

STEP 3 – Add the curry leaves and slit green chilies in it.

STEP 4 - Add sliced onion in it and sauté till the raw smell goes off.

STEP 5 – Now add ginger-garlic, green chilies and curry leaves paste in it and sauté well.

STEP 6 - Add pressure cooked chicken pieces and mix well and cook for 2-3 minutes.

STEP 7 – Then add salt and thick [first] coconut milk we have kept aside. Mix it properly.

STEP 8 – Now add turmeric powder and garam masala in it and let it cook for further few minutes.

STEP 9 – Simmer till the chicken turn tender and the gravy thickens.

STEP 10 – Turn off the heat.

STEP 11 - Make a tempering with 1-2 teaspoon oil and curry leaves and add it to the cooked stew with lemon juice and mix well and serve.

Serve the ready chicken stew with appam, rice or chapatti.

NOTE: * Grind one full coconut in mixie and take its milk twice. Keep first milk aside and use second milk for cooking the chicken.

           * You can use the Tetra Packed Coconut Milk for this recipe.

            *You can add some other oil if you don’t have coconut oil.

           *I have not added potato but if you want to add, pressure cook potatoes and peel them and make big sized cubes.

           *Add potatoes at STEP no. 8 if using.

           *Chicken may be substituted with mutton and vegetarian can be replace with vegetables.

           *If your stew is very thin then you can thicken it by soaking 7-8 cashews in hot water and blend well and add to the curry.