Sunday, 15 May 2011

Kerala Chicken Stew

Try Kerala Chicken Stew with authentic Appams

Kerala Chicken Stew

Category- Non- vegetarian


Chicken 1 kg, skinned
Onions 2, finely sliced
Curry leaves 5-6 sprigs
Fresh coconut 1 cup, grated
Coconut milk 1 cup, very thick
Coconut milk 2 cups, thin
Ginger 1” long, sliced
Garlic 1 tsp, chopped
Oil 3-4 tbsp
Cinnamon (dalchini) 2” long stick
Cloves (lavang) 5-6
Cardamom (elaichi) 3-4
Salt to taste
Green chillies 4-5, slit
Potatoes 2, peeled, cut into 1 ½” cubes
Ground pepper to taste


Clean and wash chicken and cut it into 1 ½” pieces along with bone. Heat oil in pan, sauté onions, curry leaves, cloves, cardamom, cinnamon, ginger, garlic, green chillies and pepper.

Sauté till the onions turn transparent, add the chicken pieces, and pour in 2 cups of thin coconut milk, add the potatoes and salt and pepper to taste.

Cook over very sim flame till the chicken and potatoes are done. Mash some potatoes with back of ladle; this will make the gravy thick. Now add the thick coconut milk and continue cooking over low flame, keep stirring and cooking, till the gravy thickens.

Ensure that the gravy is cooked over low flame to avoid curdling of coconut milk, serve chicken stew with hot appam.

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