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Ingredient
Kerala Style Chicken Stew
Introduce
Chef :
Sonal Sardesai GautamKerala Style Chicken Stew
The subtle, creamy and deliciously comforting flavours makes this dish stand out. Tastes great with Neer Dosas / Appam / Plain Boiled Rice 🍚
Ingredient
Food ration :
4 peopleCooking time :
15 mins
1/4 Cup
Green Peas
1 inch
piece Ginger, julienned
12-14
Curry Leaves
8-10
Peppercorns
2-3
Cloves
1/2 inch
Cinnamon Stick
1 tbsp
Oil
400 ml
Coconut Milk
Cooking instructions
* Step 1
Add all the washed, peeled & diced vegetables to a cooker, add a little water, a pinch of salt & sprinkle 8 tbsp water. Put the lid on, don't put the whistle. Cook till the steam starts coming out, put on low heat for 5-7 mins or until the veggies turn sort. They should be cooked, but not too mushy.
* Step 2
In a cooking pan or kadhai, heat the oil, add half of the curry leaves, all the whole spices, allow them to crackle. Add the ginger & slit green chillies. Add the ginger sliced onions, saute until they turn pink.
* Step 3
Add 200 ml coconut milk, bring to a boil.
* Step 4
Add 300 gram boiled chicken pieces, salt to taste. Simmer
* Step 5
Add the rest of the coconut milk, the leftover curry leaves & adjust salt seasoning.
* Step 6
Take off heat. Serve with fried papad & dried red chillies. I served it with boiled rice.
Note: if there is a photo you can click to enlarge it
Tag
potatoes peeled cubed
French Beans, cut into 2 inch pieces
cauliflower florets
green peas
Large Carrot, peeled & cubed
Chicken pieces, pressure cooked until soft
onions thinly sliced
Green Chillies, slit from the centre
piece Ginger, julienned
Curry leaves
Peppercorns
cloves
Cardamoms
cinnamon stick
oil
coconut milk
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