Kerala Chicken stew | How to make Kerala Chicken stew

By Rekha Joseph  |  14th Apr 2018  |  
5 from 1 review Rate It!
  • Kerala Chicken stew, How to make Kerala Chicken stew
Kerala Chicken stewby Rekha Joseph
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

0

1

About Kerala Chicken stew Recipe

Kerala Appam and Chicken stew is a very popular traditional breakfast. Chunks of chicken are slowly cooked in coconut milk, with carrots, potato,beans,tomatoes and special spices and herbs. Besides appam, this stew makes a good side dish for parathas, roti, puttu, rice.

Kerala Chicken stew

Ingredients to make Kerala Chicken stew

  • chicken with bones :750 grms (cut into medium size pieces)
  • onion : 1 medium, thinly sliced
  • potato : 1 medium, cubed
  • carrot :1 small-medium, cubed
  • ginger : 1 tbsp (thinly julienned)
  • Beans: 5 to 6 cut into 4cm length
  • tomato 1 chopped
  • garlic : 1 tbsp (thinly sliced)
  • green chillies : 2-3 (slit lengthwise)
  • Whole Black peppercorns : ½ tsp
  • cardamom : 3
  • cloves : 3
  • cinnamon :1" piece
  • bay leaves : 3
  • star anise : 2
  • curry leaves : 2 sprig
  • Shallots /Red Small onion : 4-5 (thinly sliced)
  • Thick coconut Milk (First extract) : 1 cup or The milk of one grated coconut
  • Semi- Thin coconut Milk (Second & Third extract) : 21/2 cup
  • cashew : 6-8 (Soak in hot water and grind it along with water to smooth paste - it's purely optional step)
  • Black pepper Powder : 1 tsp or to taste
  • coconut Oil : 1 tbsp
  • salt to taste

How to make Kerala Chicken stew

  1. First milk to be extracted by squeezing the milk with your hands, or mixing in a blender for a minute, after adding ¼ cup of warm water, The second and third milk are to be extracted by adding 1 cup of warm water in a similar way and kept aside.
  2. In a large pressure cooker or in a pan, heat coconut oil; add the cardamom, cloves, whole pepper corn, cinnamon, star anise and bay leaves and sauté for a minute.
  3. Add the sliced onions, ginger, garlic, slitted green chilies and curry leaves; sauté till it turns to soft and pink in color. (Onions need not be browned for the stew)
  4. Add chicken pieces, cubed carrots, potatoes,beans,tomatoes and salt. Combine everything well. Add semi thin coconut milk.Cover, cook till the chicken is fully cooked.
  5. If you're using cashew paste then add the grounded cashew paste to thick coconut milk.When chicken is cooked; add the cashew-thick coconut milk and reduce the flame and cook for 5 minutes or until you get the required thickness.
  6. In a small frying pan, heat coconut oil and add sliced small red onion/shallots and curry leaves and fry till become light brown color. Remove and add to the stew and sprinkle pepper powder if needed.
  7. Delicious chicken stew is ready to serve.Servehot with Appam or Bread and enjoy!

My Tip:

This is best when paired with the soft kerala paal appams http://www.betterbutter.in/recipe/90271/kerala-paalappam

Reviews for Kerala Chicken stew (1)

Shikha Roy6 months ago

Nice one.
Reply