Kerala Style Chicken Stew
INGREDIENTS:
- Chicken with bones – 1 Lb or 1/2 kg , cleaned and cut into small pieces
- Onion - 1 medium-sized, thinly sliced and chopped into half
- Ginger – 1 inch piece, chopped
- Garlic – 4, chopped
- Green Chillies - 4-5, slit
- Curry leaves – 1 - 2 sprigs
- Whole spices, slightly crushed --cardamom – 1 - 2, cloves – 5, bay leaf - 1, cinnamon stick – 1 inch, whole pepper – 6 - 8, fennel seeds - 1 pinch, star anise -1/2 or [cardamom Powder – 1/8 tsp, cloves – 5, bayleaf – 1 , cinnamon Powder – 1/4 tsp, Pepper powder – 1 tsp, Fennel powder – 1/4 tsp].
- Potato – 2 small, peeled and cubed
- Carrot – 1 med-sized, peeled and cubed
- Coconut oil – 1 tbsp
- Thin coconut milk – 1 cup
- Thick coconut milk – 1/2 cup
- Garam masala – 1/2 tsp
- Pepper powder - 1/4 tsp, optional
- Salt – As required
- Chopped coriander leaves – to garnish.
METHOD:
- Clean and cut the chicken to small pieces.
- Crush the whole spices very slightly in a mortar and pestle.
- In a deep pan heat some coconut oil, add crushed whole spices and sauté for a few seconds.
- Now add sliced onion, ginger, garlic, green chillies and curry leaves.
- When the onion becomes transparent, stir in the thin coconut milk. You just need to add 1 cup thin coconut milk since water will ooze out from the chicken.
- Bring to boil it at medium flame.
- Then add the chicken pieces. Add the cubed potatoes, carrots, salt and mix well.
- Cover with the lid and cook at medium - low flame, stirring occasionally.
- It will take at least 3/4 to 1 hour for the chicken to get cooked, at low flame. (If the potatoes do not need much cooking time, add them when the chicken is half-done).
- When the chicken is done, add thick coconut milk, few curry leaves, garam masala, pepper powder and mix well.
- Cook for one minute at low flame.
- Check for salt. Switch off flame.
- Keep aside for 15 minutes before serving.
- Garnish with chopped coriander leaves.
- It tastes best the next day.
- Serve with Appam, chapathis , Naan or idiappam.
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