By: Toshita Sahni
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Kerala Chicken Stew is a flavourful delicacy with a coconut milk base. It is best enjoyed with appam or idiyappam. Here's an easy recipe for this Keralite dish:
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250 gm boneless chicken
2 tbsp coconut oil
1-inch cinnamon stick
4 green cardamom
6 cloves
1 bay leaf
1-inch ginger
2 garlic cloves
2 green chillies
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1 potato
1 carrot
1/2 cup each: green peas & green beans
2 cups thin (2nd extract) coconut milk
1 cup coconut cream (1st extract)
Salt to taste
1 tsp black pepper powder
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2 tbsp coconut oil
4 green chillies, slit
1/2 tsp mustard seeds
2 sprig curry leaves
4-5 shallots/small red onions
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Take a thick-bottomed pot/kadhai and heat 2 tbsp coconut oil on medium flame. Add the whole spices and saute lightly.
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Cut the ginger and garlic into thin strips (julienne). Add them to the vessel, followed by 2 slit green chillies.
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Cut the potato and carrot into thick strips or cubes. Chop the French beans into halves. Add them to the vessel along with the green peas.
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Saute well for around 2 minutes. Add the chicken (cut into bite-sized pieces) and continue mixing for 5 minutes.
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Add the thin coconut milk and stir. Let it simmer for 10-15 minutes till the vegetables are cooked. Add 2 tsp salt or to taste.
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Add the pepper powder and mix the ingredients well. Lower the heat and pour the coconut cream. Stir lightly, turn off the heat and cover the vessel.
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Prepare a tadka (tempering) of mustard seeds, curry leaves, green chillies and sliced shallots in coconut oil. Saute for a minute.
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Top the chicken stew with this tadka. Cover the vessel again to let the flavours seep in for 5 minutes. Serve it with appams, idiyappam, or rice.
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For an easy recipe for Kerala Kadala Curry
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