Chicken Stew

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

Cuisine Indian

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings Calories 366 kcal


Ingredients

  • 3 tbsp Coconut oil

  • 2 Green cardamom

  • 2-3 Clove

  • 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

For tempering

  • 1 tbsp Coconut oil

  • 4-5 Small pearl onions Sliced

  • 10-12 Curry leaves

Instructions

  1. Heat coconut oil in a pan.

  2. Once the oil is hot, add cardamom, cloves, cinnamon, peppercorn and bay leaf.

  3. Fry for a few seconds.

  4. Add onion, ginger and garlic and fry until they turn translucent.

  5. Add green chilli and curry leaves and fry for a minute.

  6. Add chicken, thin coconut milk and salt.

  7. Cover and cook for 10-15 minutes.

  8. Add potato and carrot and cook until chicken and vegetables are done.

  9. Add cashew nut paste and thick coconut milk and cook for another 3-4 minutes.

  10. For tempering, heat coconut oil in a pan.

  11. Once the oil is hot, add onion and curry leaves and fry until golden brown.

  12. Pour the tempering over the chicken.

  13. Serve hot with Appam.

  14. Pics for Ref


0 views

All Rights Reserved to RestroBlogs © 2023 by The Food Feed. Proudly created with Wix.com

All Rights Reserved to RestroBlogs © 2023 by The Food Feed. Proudly created with Wix.com

Pic Credit goes to pexels.com and their respective owners.

  • Twitter Social Icon
  • Pinterest Social Icon
  • Facebook Social Icon
  • Instagram Social Icon