Kerala Style Chicken Stew is a very mild yet full of flavors Chicken curry which is cooked in coconut milk and with minimum spices thus commonly known as peasants food in kerala. Should be severed with Appam or dosa or bread not good with chapathi roti or rice as true essence of coconut gets infused in these.
How to make coconut milk
take all the grated coconut in a blender jar. add the 1 cup water and blend on high till the coconut is ground well. strain in a cheesecloth/muslin or a fine sieve and collect the first extract in a bowl or pan. this is the thick coconut milk or the first extract. add little water to it is tin coconut milk ,For this dish we use both first half prepared with thin cocnut milk and second half with thick .
Note - to make gravy thick add some Atta/Flour in the start (instruction 4) while whisking the onion.And keep stirring every now and then so that the coco milk wont get thick and get accumulated on top
Happy Feast :)
Course Main Course
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings Calories 366 kcal
3 tbsp Coconut oil
2 Green cardamom
1 inch Cinnamon
3-4 Black peppercorn
1 Bay leaf
2 cups Onion Thinly sliced
1 tsp Ginger Finely chopped
1 tsp Garlic Finely chopped
2 Green chilli Slit into half
10-12 Curry leaves
750 g Chicken
1 cup Thin coconut milk
Salt to taste
1/4 cup Potato Peeled and cubed
1/4 cup Carrot Peeled and cubed
2 tbsp Cashew nut paste - 2 tbsp
1 cup Thick Coconut milk - 1 cup
1 tbsp Coconut oil
4-5 Small pearl onions Sliced
10-12 Curry leaves
Heat coconut oil in a pan.
Once the oil is hot, add cardamom, cloves, cinnamon, peppercorn and bay leaf.
Fry for a few seconds.
Add onion, ginger and garlic and fry until they turn translucent.
Add green chilli and curry leaves and fry for a minute.
Add chicken, thin coconut milk and salt.
Cover and cook for 10-15 minutes.
Add potato and carrot and cook until chicken and vegetables are done.
Add cashew nut paste and thick coconut milk and cook for another 3-4 minutes.
For tempering, heat coconut oil in a pan.
Once the oil is hot, add onion and curry leaves and fry until golden brown.
Pour the tempering over the chicken.
Serve hot with Appam.
Pics for Ref