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Ruchik Randhap

Food & Memories of Mangalore

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Quick Stew with Chicken and/or Mixed Veggies (Kerala Style)

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.
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Chicken Stew
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You Need:
  • 500 gms 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 (or 1/2 tsp turmeric powder)
  • 1/2 tsp garam masala powder
  • 1 tsp coriander powder
  • 1 Sprig curry leaves
  • 1 Small potato cubed
  • 1 Tomato chopped
  • 300ml Coconut milk

 

Method:
1. In a cooker heat oil & fry the cinnamon, cloves & cardamom till you get a nice aroma
2. Add onion and fry a bit & toss in the curry leaves.
3. Introduce the green chillies, peppercorns, ginger & garlic and fry
4. Add turmeric & garam masala and coriander powders
5. Add the potatoes, carrots and tomatoes. Stir it a bit
6. Add the chicken pieces and stir for about a minute.
7. Add the coconut milk. Add salt to taste
8. Close the lid of the cooker & add the weight.
9. When you hear the hissing sound (which starts when the cooker is heated for about 2mins) switch off the flame
10. 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.
11. Open the lid & stir ingredients well to avoid curdling of the coconut milk. Close lid and reopen after 30 seconds.
12. Serve hot with appams or steaming white rice

Note: 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)

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Comments

  1. vincent says

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

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    Reply

  2. prema says

    Hi Shireen,
    This blog looks yummylicious! Not only the cooking but everything about it. I hope one day when im not feeling that lazy i will try one of your recipes and probably decorate the cooking like u have.
    Keep up the good work.
    Love
    Prema

    Reply

  4. stevenbinto says

    I tried this recipe today, Aug 18. The result as always is exactly the way it looks in your pictures and the taste is just the way a stew has to be. Simply the best. There was only one confusion, where you mention in point for 4 in the method 'to add garam masala, turmeric and corriander powder' but does not make any mention in your 'you need' column about the portion required.
    I had it with the neer dosas. I am thinking of replacing our recipe with this one.
    Thanks again,
    Steven Pinto, Mangalore Pearl.

    Reply

  5. Shireen Sequeira says

    Hi Steven, thanks a lot for your comment & for bringing this to my notice. I wrote this recipe in a hurry and obviously didn't proof read it, sorry about that! Have updated the ingredients now 🙂

    Reply

  6. shalini dsouza says

    hi Shireen,

    Ammcha gavche chedu tu 😉 its nice to see our home food online… i love to read your recipes and also try out most of them, the shark cutlets were just amazing and a big hit with my folks.

    regarding this stew i wanted to ask you how come it looks a different than what the mallus make.. theirs look more creamy right.. have u made any changes to how they make it..

    nevertheless i am going to try this recipe out for sure.. and will let you know too..

    keep up the good work and also if possible can you share videos of your recipes on youtube

    Reply

    • Shireen Sequeira says

      Hi Shalini,

      Thank you so much for your lovely words!

      Well, I made this stew in a pressure cooker and made it slightly different (less creamy as my family likes it that way). To make it more creamy you could add more thick coconut milk. Just ensure that you don’t boil the curry or there is a risk of it curdling.

      I do have some recipes on YouTube as well. Here’s the link, pls do check https://www.youtube.com/user/ruchikrandhap

      Reply