A comfort food.This is a mild stew where chicken is cooked in coconut milk and whole dried spices. This is my mother’s version, and to me she makes the best appam and stew..
You can cook this with lamb or beef. For Vegetarians, omit the meat and add more veggies. The stew is best with appam.
 |
| Kerala chicken stew |
You need –
- Chicken – 500 grams
- Onion – finely chopped 1 cup
- Potatoes – 1 large. Cut into cubes
- Carrot – 2. Cut into cubes
- Ginger – chopped 2 teaspoon
- Garlic – chopped 2 teaspoon
- Green chillies – 2 slit length wise
- Curry leaves – 10-15
- Dried spices
- Cinnamon – 1 small stick
- Clove – 2
- Cardamom – 2
- Star anise – 1 small
- Fennel seeds – ½ teaspoon
- Crushed pepper – ½ teaspoon
- Bay leaf – 1/2
- Thin coconut milk – 2 cups
- Thick coconut milk – 1 cup
- Coconut oil – 2 tablespoon
- Salt – to taste
How to –
- Heat oil in a pan. Add all the dried spices and fry until the raw smell is gone.
- Add the onions, Ginger, garlic, chilies, curry leaves and continue to fry until onions turn soft.
- Add the chicken piece, potatoes and continue to fry for 2-3 minutes.
- Add the thin coconut milk, salt, cover and cook.
- When the chicken is half done, add the carrots and continue to cook till the chicken is fully done.
- Add the thick coconut milk and bring to boil.
- Turn off the heat and serve with appam.
 |
| Kerala chicken stew |
Foodolicious Pictured 