Picture this…you are away from your homeland & havent eaten a decent breakfast for ages. All you can think of is the way your mom used to make the yummiest breakfast goodies and miss your mom, home & everything all the more 🙁 One such morning brought me to my computer, hunting for some comfort food. After some random searching on the net I found this simple recipe which I made as an accompaniment to appams (I’d call it the hybrid between a dosa & a sanna (mlorean idli)) :-). The steaming Kerala stew which is eternally married to appams (at least i’d prefer it this way). Not only can you make it in a jiffy (if you own a Indian cooker) to be served along with appams for breakfast, this item is worth to be put on the table for those guests who appear out of nowhere on very short notice.
Kerala Chicken Stew
Kerala Chicken Stew is a mildly spiced, coconut milk based stew with chicken and vegetables. This serves as a perfect accompaniment to rice, appams, dosa or parottaPrint Pin Rate
- 500 grams chicken preferably boneless cut into small cubes
- 1 Stick cinnamon 2 cloves, 1 pod cardamom
- 2 Sliced onions
- 2 Green chillies slit
- 1 Inch ginger chopped
- 1 tsp chopped garlic
- 7-8 Peppercorns
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala powder
- 1 tsp coriander powder
- 1 Sprig curry leaves
- 1 Small potato cubed
- 1 Tomato chopped
- 300 ml Coconut milk
- In a cooker heat oil & fry the cinnamon, cloves & cardamom till you get a nice aroma
- Add onion and fry a bit & toss in the curry leaves.
- Introduce the green chillies, peppercorns, ginger & garlic and fry
- Add turmeric & garam masala and coriander powders
- Add the potatoes, carrots and tomatoes. Stir it a bit
- Add the chicken pieces and stir for about a minute.
- Add the coconut milk. Add salt to taste
- Close the lid of the cooker & add the weight.
- When you hear the hissing sound (which starts when the cooker is heated for about 2mins) switch off the flame
- If the whistle does go off, do not worry, slowly try to loosen the weight to release the steam or place cooker under running tap water.
- Open the lid & stir ingredients well to avoid curdling of the coconut milk. Close lid and reopen after 30 seconds.
- Serve hot with appams or steaming white rice
The suggestion to switch off the flame before the whistle goes off is just to ensure that ingredients such as potatoes and tomatoes do not get over cooked (if you have cut them real small)
The nutritional values are only indicative.
Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap