Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Kerala · Dinner

Chicken Stew

Traditional 43. Chicken Stew recipe

🧺 Ingredients

• 800g chicken, cut into medium pieces
• 200ml thick coconut milk
• 2 medium onions, sliced
• 3 tbsp ginger-garlic paste
• 3 medium potatoes, cut into chunks
• 1 medium carrot, cut into chunks
• 8-10 curry leaves
• 4 green chilies, slit
• 1 cinnamon stick (1-inch piece)
• 4-5 cloves
• 4 green cardamom pods, bruised
• 1 bay leaf
• 1 tsp black pepper powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 4 tbsp coconut oil
• 1.5 cups water
• Salt to taste

👩‍🍳 How to make Chicken Stew

1. Brown onions (4 mins, medium-high heat): Heat coconut oil, add sliced onions. Fry for 3-4 minutes until golden brown.
2. Add ginger-garlic (1 min, medium heat): Add ginger-garlic paste and cook for 1 minute.
3. Add spices (1 min): Add turmeric powder and garam masala. Stir for 1 minute.
4. Add spice pods (30 secs): Add cinnamon stick, cloves, cardamom pods, bay leaf, black pepper powder. Stir well.
5. Add water and vegetables (2 mins, medium heat): Add 1.5 cups water and bring to boil. Add potatoes and carrot. Season with salt.
6. Pressure cook (15 mins total): Cover and cook on high heat for 1 whistle, then reduce to medium for 4 more whistles. Release pressure naturally.
7. Add coconut milk (3 mins, medium heat): Open cooker, pour thick coconut milk. Add curry leaves and green chilies. Bring to gentle simmer.
8. Final cook (5 mins, low heat): Simmer uncovered for 4-5 minutes. Stew should be creamy, vegetables and chicken tender. Flavors should be well balanced.

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