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Ajay Chopra
Kerala Chicken stew is a popular chicken dish from Kerala cuisine. Chef Ajay Chopra shares the recipe for this drool-wor ... Read More
Preparation Time
8-10 Min
Cooking Time
10-15 Min
Meal Type
main course
Difficulty
MEDIUM
500 gm chicken
3 - 4 tbsp coconut oil
4 - 5 cloves
10 - 12 peppercorns
3 - 4 dried red chillies
2 - 3 cinnamon sticks
2 bay leaves
2 sliced onions
1 inch thinly sliced ginger
3 - 4 green chillies
2 - 3 potatoes
3 - 4 carrots
1 cup chicken stock/water
1 cup roughly cut French beans
1 cup coconut milk
For tempering
3 - 4 tbsp coconut oil
curry leaves
1 tsp pepper powder
Heat coconut oil in a pan, and add cloves, peppercorns, cinnamon, dried red chilli and bay leaves.
When the masalas start cooking, add sliced onions, salt, thinly sliced ginger, slit green chillies and curry leaves along with the stem.
Put the chicken pieces in the pan and cook with the masalas.
Add some sliced potatoes and carrots and saute. Add some chicken stock or water and cook. Cover the pan with the lid and cook for 10-15 minutes.
Once the chicken is cooked, add some coconut milk and mix. Add some French beans, cover the lid and cook again.
In a tadka pan, heat coconut oil and add curry leaves and pepper powder. Pour the tempering over the chicken stew and mix.
Chicken Stew is ready to be served.
Kerala Chicken Stew is a coconut-based chicken curry that has its origins in Syria. The main ingredient of this dish is coconut milk. Chicken and chunks of vegetables such as carrots, French beans, and potatoes are stewed in coconut milk along with cinnamon, cloves and peppercorn. This mild white stew is delicious.
This delectable creamy gravy is best served with idiyappam or appams.
