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 parotta

Course Accompaniment

Cuisine Indian, South Indian

Keyword 30 Mins or Less, Chicken, Curry, Stew

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 365kcal

Author Shireen Sequeira

Ingredients

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

Instructions

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

Notes

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)

Nutrition