Kerala Style Chicken Stew Recipe
Kerala Style Chicken Stew Recipe is a rich coconut milk curry stewed along with vegetable chunks and chicken and flavoured with peppercorns, cinnamon and cloves. Best served with appams or even iddiyappams for that perfect Sunday brunch.
Kerala Style Chicken Stew Recipe is a rich curry made with coconut milk. The curry has got a strong flavors of cinnamon, cardamom and peppercorns that are used as a whole in this dish. Then the addition of vegetables along chicken gives it a different texture as well. The curry is thickened by the addition of cashew paste and then pressure cooked with the rich coconut milk.
Kerala being famous for its usage of coconut, rightly depicts the way they cook in this recipe. Overall the coconut flavor is more enhanced by the use of coconut oil while frying which gives us a good aroma.
Serve the Kerala Style Chicken Stew Recipe along with Appam or How To Make Homemade Idiyappam Recipe - Rice Sevai Recipe and Kerala Style Egg Roast Curry Recipe by the side for a complete meal.
If you are looking for more Kerala recipes here are some :
10 M
25 M
35 M
4 Servings
Ingredients
- 300 grams Chicken , with bone cut into small pieces
- 2 inch Cinnamon Stick (Dalchini) , broken
- 4 Cloves (Laung)
- 1 tablespoon Whole Black Peppercorns
- 1 Carrot (Gajjar) , peeled and cubed
- 1/2 cup Green beans (French Beans) , cut into 1 inch pieces
- 1 Potato (Aloo) , skin peeled and diced
- 1/2 cup Pearl onions (Sambar Onions) , finely chopped
- 2 Green Chillies , slit
- 4 cloves Garlic , chopped
- 1 inch Ginger , chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Black pepper powder
- 10 Cashew nuts
- Salt , to taste
- 200 ml Coconut milk For Garnish
- Coconut Oil , for cooking
- 1 Onion , sliced
- 2 sprig Curry leaves
How to make Kerala Style Chicken Stew Recipe
To begin making the Kerala Style Chicken Stew Recipe, wash the chicken pieces and cut them to small pieces. Keep all the vegetables prepped.
Add the beans and carrot into a pressure cooker along with 1/4 cup of water and a little salt. Pressure cook for 1 whistle and turn off the heat. Release the pressure immediately. Keep aside.
Wipe the cooker down and heat the same pressure cooker with coconut oil, add cinnamon stick, cloves, and peppercorns and saute for a few seconds till you can smell the aromas coming through.
Add in the onions, garlic, green chillie and ginger. Saute until they soften. Add chicken, potato turmeric powder, black pepper powder and salt. Saute well until it is evenly coated. Add half of the coconut milk and some water. Pressure cook for 1 whistle.
Allow the pressure to release naturally and pour in the remaining coconut milk and give it a stir. If the stew is very thick, add a little water to lighten it a bit. Stir in the steamed vegetables and give it a simmer. Tear a few curry leaves into the stew and allow it to stew.
The next step is to roast the cashews and the curry leaves; heat oil over medium heat and roast the cashews until they are golden brown and crisp. Once done, stir in another sprig of curry leaves, that are roughly torn. Stir for a few seconds and turn off the heat. Add this to the Kerala Chicken Stew.
Final step is to caramelise the onions. Heat a pan with a little oil; add onions and saute until they turn lightly brown and caramelised.
Sprinkle the catamelised onions over the simmering curry, give it a stir, check the taste and adjust the salt accordingly. Transfer the Kerala Chicken Stew to a serving bowl and serve hot.
Serve the Kerala Style Chicken Stew Recipe along with Appam or How To Make Homemade Idiyappam Recipe - Rice Sevai Recipe and Kerala Style Egg Roast Curry Recipe by the side for a complete meal.
