Name: Chicken Stew - Kerala Style recipe by Anitha Nayak at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: Chicken - 500 gms on the bone or boneless; Potatoes - 2 medium-sized peeled & cubed; Green chilli's - 3 slit; Onion - 1 large thinly sliced; Ginger - a small piece finely chopped; Garlic - 4-5 cloves finely chopped; Curry leaves - 2 sprigs roughly about 15 leaves; Thick coconut milk - 2 cups fresh tastes the best.; Cashew paste/powder - 1 tsp; Corn flour - 1 tsp dissolved in water; Coconut oil - 1.5 tbsp; Salt to taste; Cinnamon - 3/4 inch piece; Cloves - 3; Cardamon - 3 whole; Fennel seeds - 15 seeds; Whole peppercorns - about 15-20

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.

Ingredients Serving: 3

Chicken - 500 gms on the bone or boneless
Potatoes - 2 medium-sized peeled & cubed
Green chilli's - 3 slit
Onion - 1 large thinly sliced
Ginger - a small piece finely chopped
Garlic - 4-5 cloves finely chopped
Curry leaves - 2 sprigs roughly about 15 leaves
Thick coconut milk - 2 cups fresh tastes the best.
Cashew paste/powder - 1 tsp
Corn flour - 1 tsp dissolved in water
Coconut oil - 1.5 tbsp
Salt to taste
Cinnamon - 3/4 inch piece
Cloves - 3
Cardamon - 3 whole
Fennel seeds - 15 seeds
Whole peppercorns - about 15-20

Instructions

Roughly powder all the dry whole spices using a pestle & mortar. Keep this aside.
Heat the coconut oil in a pot. When the oil is hot add the powdered dry spices. Fry for a minute.
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.
Add the chopped onions & sauté them. Add a pinch of salt to accelerate the onion frying time.
When the onions turn translucent, add the potatoes & toss them around. Next add the chicken pieces.
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.
Close the pot with a lid when the stew begins to bubble, close the pot with a lid & the chicken cook.
The chicken would also let out some water & there would be enough water to cook the chicken.
Once the potatoes & chicken are almost cooked, say about 80% done, add the cashew powder & the other cup of coconut milk.
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.
Garnish with some additional curry leaves.
Serve hot with some Appams or bread. Enjoy!!

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