Chicken Stew

Kerala Style Chicken Stew

Chicken Stew is a delicious dish prepared by cooking chicken and vegetables together slowly in liquid. My recipe adheres to Kerala style and hence coconut milk is the liquid used to cook the dish along with spices which gives a good tempting aroma. This particular dish is perfect combination with Appam. It can be enjoyed with Bread as well.

Preparation time 40 minutes

Ingredients

• Chicken 500 gm
• Onions medium size 3
• Potato medium size 2
• Carrot small 1
• Green chilli 2
• Garlic chopped 1 clove
• Raisins 1 tbsp
• Cashew nuts 10 + 5
• Ginger/garlic paste 1 tbsp
• Black pepper 6
• Cardamom 3
• Cloves 4
• Fennel seed 1/2 tsp
• Cinnamon 2 small sticks
• Shallots 2
• Mustard seed 1/2 tsp
• Coconut milk* 125 gm
• Sunflower oil 75 ml + 2 tbsp
• water 2 cup
• Vinegar 1/2 tsp
• Garam masala 1/2 tsp
• Curry leaves
• Salt to taste

Preparation

Thoroughly clean the chicken (boned) and slice it to small pieces and set aside. Heat oil in a wok and on low flame add diced onions and chopped garlic. Saute until semi soft and add potato, carrot, green chilli, dry spices ( pepper, cardamom, cloves, cinnamon, cardamom, fennel ), 10 cashews and raisins. Add ginger garlic paste and salt, saute on very low flame for five minutes stirring continuously to avoid being burnt. Add chicken pieces and mix well for two minutes and add half of coconut milk mixed with one cup of water to dilute and mix well on low flame, continuously stirring until it starts to boil. Cook it covered simmering flame. When chicken is cooked mash two three potato pieces to give taste and a natural thickening. Add remaining coconut milk mixed with half cup water and finely ground 5 cashews. Keep on stirring, add garam masala and vinegar, and salt to taste if needed. Once it starts to boil, put off flame and keep it covered. In another pan for tempering, add two tbsp oil and when hot add mustard seeds, when it pops add curry leaves and finely sliced shallots. When it turns slight brown, add it on to the prepared chicken and immediately cover with the lid so that the aroma stays.

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Optional Garnish it with two pieces of sliced tomato sauteed semi soft.

Bread and Stew serves a perfect Sunday Brunch and is an inclusive breakfast menu in Kerala Cuisine. It goes with other Kerala dishes like Idiyyappam ( Rice Sevai) and even Puttu ( Steamed Rice Cake).

*Coconut milk can be of available choice, though fresh coconut milk is always preferred to other options. I have used Maggi fresh coconut milk pack. Maggi coconut milk powder is good either . Be careful to add thin milk first and add thick milk finally.