Kerala Chicken Stew
Let's celebrate Christmas the Indian way! Begin your merry morning with a traditional Kerala Christmas dish - Chicken Stew! This comforting breakfast staple is a perfect blend of spices, tender chicken, and rich coconut milk, served with steaming hot appam or idiyappam. A festive and flavourful start to your holiday celebration!
Ingredients
- 2 tbsp vegetable oil or coconut oil
- 3 cloves
- 2 green cardamom
- 1- inch cinnamon stick
- 1- inch ginger thinly sliced
- 3 green chillies chopped
- 1 medium-sized onion thinly sliced
- 2 tsp chopped garlic around 5-6 small cloves of garlic
- 1 carrot chopped
- 2-3 French beans chopped
- 1 medium-sized potato chopped
- 2 tbsp green peas
- 250 g chicken curry cut
- 1 cup thin coconut milk
- Salt to taste
- ¼ tsp black pepper powder
- ⅛ tsp garam masala powder
- ½ cup thick coconut milk or coconut cream
- For the tempering:
- 2-3 tbsp vegetable oil or coconut oil
- 1 tsp mustard seeds
- 1 small onion thinly sliced
- 1 sprig curry leaves
Instructions
Cooking the Chicken Stew
- In a wok, heat oil over medium flame. Add cloves, green cardamom, and cinnamon. Cook until they splutter.
- Add ginger and green chillies. Cook for a few minutes until fragrant.
- Add onion and garlic. Cook until the onion is translucent.
- Add carrot, French beans, potato, and peas. Cook until they're half-cooked (4-5 minutes).
- Add chicken and stir well. Pour in thin coconut milk and salt. Mix well.
- Cook on medium flame until the chicken and vegetables are fully cooked (10-12 minutes).
- Lower the flame. Add black pepper and garam masala powder. Mix well. Turn off the flame. Pour in thick coconut milk and mix well. Set aside.
Making the Tempering
- In a pan, heat oil over medium flame.
- Add mustard seeds and let them splutter.
- Add onion and curry leaves. Cook until the onion is golden brown.
- Pour the tempering over the chicken stew. Mix well.
- Serve the chicken stew hot with appam.