Name: Chicken stew recipe by Priya Unnikrishnan at BetterButter
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 3
Ingredients: Chicken pieces (with bone preferred) - 200gm; 3 tbsp Coconut oil; Mix of spices - 2 green cardamom, 2-3 Clove, 1 inch Cinnamon, 3-4 Black peppercorn, 1 Bay leaf; 2 cups Onion Thinly sliced; 1 tsp Garlic Finely chopped; 1 tsp Ginger Finely chopped; 2 Green chilli Slit into half; 10-12 Curry leaves; 1.5 cups Thin coconut milk; 1 cup thick coconut milk; 1/2 cup Potato and Carrot Peeled and cubed; 2 tbsp Cashew nut paste; 4-5 Small pearl onions Sliced

ABOUT Chicken stew RECIPE

A very tasty Kerala recipe, usually goes along with Appam and Idiyappam. In this traditional recipe the chicken is cooked in coconut milk, which makes it soft and the aroma is mouth watering. I tried it first for my husband and he liked it a lot. Do try at home!

Ingredients Serving: 3

Chicken pieces (with bone preferred) - 200gm
3 tbsp Coconut oil
Mix of spices - 2 green cardamom, 2-3 Clove, 1 inch Cinnamon, 3-4 Black peppercorn, 1 Bay leaf
2 cups Onion Thinly sliced
1 tsp Garlic Finely chopped
1 tsp Ginger Finely chopped
2 Green chilli Slit into half
10-12 Curry leaves
1.5 cups Thin coconut milk
1 cup thick coconut milk
1/2 cup Potato and Carrot Peeled and cubed
2 tbsp Cashew nut paste
4-5 Small pearl onions Sliced

Instructions

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.
Now 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.

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