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Photo of Chicken Stew - Kerala Style by Anitha Nayak at BetterButter
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Chicken Stew - Kerala Style

Sep-25-2015
Anitha Nayak
0 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Chicken Stew - Kerala Style RECIPE

Food from the coastal region & me have always shared a bond… makes me feel at home instantly… food from Kerala is even more special as it brings back fond memories… I had an awesome bunch of roommates/flatmates from Kerala back in Bangalore when I was unmarried. We used to have crazy girl parties.. sometimes with takeaway food to munch & binge on or the times we were all enthusiastic we would get back from work.. cook ourselves.. :)) How I miss those fun times… This stew is very a dish from Kerala.. & eaten usually for breakfast along with some hot Appams (soft fluffy savoury pancakes made with a batter from fermented rice & coconut). Yes, you can also have them with bread. There is a also a veg version to this stew. Instead of the chicken add some mix veggies like - carrots, green beans, garden peas & potatoes.

Recipe Tags

  • Non-veg
  • Everyday
  • Kerala
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 3

  1. chicken - 500 gms on the bone or boneless
  2. potatoes - 2 medium-sized peeled & cubed
  3. Green chilli's - 3 slit
  4. onion - 1 large thinly sliced
  5. ginger - a small piece finely chopped
  6. Garlic - 4-5 cloves finely chopped
  7. curry leaves - 2 sprigs roughly about 15 leaves
  8. Thick coconut milk - 2 cups fresh tastes the best.
  9. cashew paste/powder - 1 tsp
  10. Corn flour - 1 tsp dissolved in water
  11. coconut oil - 1.5 tbsp
  12. salt to taste
  13. cinnamon - 3/4 inch piece
  14. cloves - 3
  15. Cardamon - 3 whole
  16. fennel seeds - 15 seeds
  17. Whole peppercorns - about 15-20

Instructions

  1. Roughly powder all the dry whole spices using a pestle & mortar. Keep this aside.
  2. Heat the coconut oil in a pot. When the oil is hot add the powdered dry spices. Fry for a minute.
  3. Next add the green chilli's & fry it for a minute. Add the curry leaves. Now add the ginger, garlic & sauté for under a minute. Do not let the garlic turn brown. Add the chopped onions & sauté them.
  4. Add the chopped onions & sauté them. Add a pinch of salt to accelerate the onion frying time.
  5. When the onions turn translucent, add the potatoes & toss them around. Next add the chicken pieces.
  6. Toss them around for a minute or two. Add one cup of coconut milk, additionally add half a cup of water as well & simmer. Add salt to taste.
  7. Close the pot with a lid when the stew begins to bubble, close the pot with a lid & the chicken cook.
  8. The chicken would also let out some water & there would be enough water to cook the chicken.
  9. Once the potatoes & chicken are almost cooked, say about 80% done, add the cashew powder & the other cup of coconut milk.
  10. Let the pot be still at low heat. Check & adjust salt. Let the stew come to a boil again. Once the chicken & potatoes are fully done, turn off the heat.
  11. Garnish with some additional curry leaves.
  12. Serve hot with some Appams or bread. Enjoy!!

Reviews (3)  

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Jesvine Deva
Nov-16-2016
Jesvine Deva   Nov-16-2016

Catherine George
Sep-28-2016
Catherine George   Sep-28-2016

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