Chicken Stew Recipe
Chicken stew served with Appam is a very popular traditional breakfast in Kerala. Medium-sized chicken chunks, potatoes and carrots are slowly simmered in a thick coconut milk base, which is lightly laced with aromatic spices. So what makes this dish popular? The answer lies in its versatility. In this recipe, I have used potatoes (aaloo), broccolis (hari gobhi) and carrots (gazar) to prepare the stew. Vegetables like beans, peas and cauliflower can also be added to make the dish more nutritious. Also, mutton can be used instead of chicken in the stew, or in case of vegetarians, just vegetables. Minimal amount of coconut oil has been used here. Spices like bay leaf (tej patta), cinnamon (dalchini) and cardamom (badi elaichi) bring their signature aromas to the dish, along with giving it a distinctive flavour. These spices can be added according to taste. The cooking of the chicken should be done properly by adding water to the gravy. In the final step, thick coconut milk (nariyal ka doodh) is added to the gravy and stirred. As a variation, cashew nut paste (kaju) can also be added to the gravy, along with coconut milk to make it thicker and creamier. Fragrant and fresh curry leaves (curry patta) are used for garnishing. This chicken stew can be served as a side dish along with roti, paratha, rice or appam. It makes for a marvellous treat during festivities, especially during Christmas.
If you are looking for more Malabar Non- vegetarian recipes do check Kozhi Pacha Vattichathu, Malabari Fish Roast, Meen Vevichathu.
How to make Chicken Stew Recipe
Ingredients |
|
| Chicken piece | ½ kg |
| Potato (aalo) | 1 |
| Big onion (payaz) | 2 |
| Carrot (gazar) | 1 medium |
| Broccoli (hari gobhi) | 1 medium |
| Green chilli (hari mirch) | 5 |
| Garlic (lahsan)Â cloves | 8 -10 |
| Ginger (adrakh) | 1 piece |
| Cinnamon (dalchini) | 2 sticks |
| Cloves (laung) | 3-4 |
| Cardamom (badi elaichi) |  2 |
| Bay leaf (tej patta) | 1 |
| Curry leaves | 2 sprigs |
| Coriander leaves (dhaniya Patta) , chopped | 2 table spoons |
| Coconut oil (nariyel tel) | 3 tea spoons |
| Thick coconut milk (nariyel ka doodh) | 1 cup |
| Crushed black pepper (kali mirch) | ½ tea spoon |
| Salt (namak) | To taste |
Method
- 1. Clean, wash and cut chicken into medium size pieces.
- 2. Cut onions, potato, broccoli and carrots into cubes.
- 3. Heat two teaspoons of coconut oil in a pressure cooker.
- 4. Put bay leaf, clove, cinnamon and cardamom stir it for 1 minute.
- 5. Now add to this garlic and ginger, followed by onions, carrots, potatoes, broccoli and green chillies. Stir it for 2-3 minutes.
- 6. Now add chicken pieces and stir it.
- 7. Pour ½ cup of water, cover it and cook till chicken is done.
- 8. Now add salt, crushed pepper and curry leaves and mix it.
- 9. Add thick coconut milk and a little amount of oil. Stir well and cook for about two minutes.
- 10. Finally garnish it with curry leaves and serve.
- Recipe Type : Chicken, Curries, Kerala, Non vegetarian, Non Vegetarian, Regional
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