Friday, November 30, 2012

Chicken Stew

Kerala is land of coconuts. It has many delicacies made using coconut and its products. Kerala Istew or Stew is one of the most popular main course dish that is normally eaten with Aapams. Chicken stew is an ultimate experience for the coconut lovers and the curry is smooth, lightly spiced and has a wonderful flavor that lingers on and on.

It can be made with a variety of vegetables, a combo of Chicken or Mutton with veggies or just meat with potatoes. It tastes equally good anyway, for the spices and the coconut milk give the dish that rich flavor.

Here is authentic Chicken Stew for you which I relished with ready to eat Kerala Parottas that are available in major stores.

Simple Chicken Stew with Kerala Parottas
Chicken - 1 kg small pieces
Potato - 1 large, peeled and cubed
Onions - 2 large, sliced
Ginger - 1" piece chopped
Garlic - 4-6 cloves, chopped
Green chillies - 6-8 slit
Cloves - 4
Cinnamon - 1 inch stick
Cardamom - 2
Peppercorns - 6-8 whole
Black pepper powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Thick coconut milk - 1/2 cup
Thin coconut milk - 1 1/2 cups
Salt - to taste
Curry leaves - 1 sprig
Coconut Oil - 1 1/2 tbsp
Fresh Butter - 1 Tbsp
Lemon - 1

Chicken Stew with Veggies and Phulkas
Heat butter and oil in a thick bottomed pan.
Add few curry leaves, cloves, cinnamon, pepper corns, cardamom and fry.
Add chopped ginger and garlic and saute for for few secs.
Add the slit green chillies and sliced onions and fry till onions are transparent.
Add turmeric powder and stir well.
Add the chicken pieces and cook on medium flame for 10 mins.
Add the thin coconut milk and salt and mix.
Bring to a boil and simmer for 5 mins without cover.
Add potato cubes and cover.
Simmer till the chicken and potatoes cook and the gravy thickens.
Turn off heat add the thick coconut milk, squeeze lemon, sprinkle pepper powder and mix well.

Serve with Aapam or Parottas

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