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KERALA STYLE CHICKEN STEW RECIPE

KERALA STYLE CHICKEN STEW RECIPE

Kerala stew is an aromatic, mildly spiced , creamy, veggie-packed coconut milk curry. It is a combination of veg / non veg creamy curry prepared with thick and thin coconut milk and dry spices. It is generally served with flaky malabar parotta or appam or idiyappam .

INGREDIENTS

  • Thin coconut milk – 1 ½  cup
  • Thick coconut milk – ½  OR ¾ cup
  • Boneless chickess small pieces – 1 cup
  • potato / carrot / beans / green peas – ½ or ¾ cup
  • Onion thinly sliced – 1
  • Ginger and garlic freshly crushed – 1 tbsp
  • Curry leaves – few
  • Oil – 2 tsp
  • Black pepper – ½ tsp
  • bay leaf – 1
  • Clove – 2
  • Cardamom – 2
  • Cinnamon – 1 small piece
  • Green chilli – 4 or 5 or as per taste
  • Salt to taste

PREPARATION

  1. Extract coconut milk from frehly grated coconut by grinding it .Refer here for recipe – How to extract Coconut milk at home
  2. Marinate the chicken with  little salt + pepper pwder and keep aside for 10 to 15 mins .

METHOD

Heat oil in a pan ,add whole garam masala and fry for few seconds without burning .

Add sliced onion + green chilli + curry leaves and fry till translucent .[ colour should not change ]

Add ginger + garlic and fry till raw smell leaves.

Add the chicken and mix well.

Stir fry for 1 min , then cover and cook for 1 min .

Add the veges and mix well .

Stir fry for 1 mins .

Add the thin milk + salt and bring it to boil .

Now cover and cook till the veges are done . [ 4 to 5 mins depending on the size of veges and chicken ]

Don’ t overcook , it should be not mushy .

Add the thick milk and mix well.

Simmer on low flame for few seconds and off the flame. Don’t boil .

Garnish with curry leaves.

Serve hot with Southindian accompaniments like dosa  / appam/ idiappam / parotta.

NOTES

  1. Don’t boil much after adding thick milk.
  2. The colour of the gravy has to be white ,so avoid onions from browning.
  3. Adjust the consistency as per your taste.
  4. It should not be very watery.
  5. Use coconut oil to enhance the flavour.
  6. For yellow colour add little turmeric pwdr.

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