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Kerala chicken stew recipe video

Kerala Chicken Stew | Video

Rich, hearty stew featuring tender chicken cooked in coconut milk and subtle spices
5 from 44 votes
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Course: Side Dishes
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author :Nish Kitchen
Servings 4

Ingredients

  • 1 tablespoon oil coconut oil preferred
  • 4 cardamom pods crushed
  • 1 cinnamon stick broken into small pieces
  • 4 cloves
  • 1 star anise
  • ½ cup thinly sliced onions
  • 3 garlic cloves peeled and chopped
  • 1- inch fresh ginger peeled and chopped
  • 2 tablespoons or more chopped green chilies
  • 1 sprig of curry leaves
  • 800 g boneless or bone-in chicken, cut into 3 cm pieces
  • 1 cup diced potatoes
  • 1 cup diced carrots
  • 1 cup thin coconut milk canned coconut milk
  • 1 teaspoon garam masala
  • ½ teaspoon ground black pepper black pepper powder
  • ¼ cup thick coconut milk canned coconut cream

Garnish:

  • 1 tablespoon oil
  • ¼ cup sliced shallots
  • ¼ cup cashew nuts

Instructions

  • Heat oil in a large frying pan over medium-high heat.
  • Add cardamom pods, cinnamon stick, cloves and star anise. Stir fry for 1 minute or until aromatic.
  • Add onions, garlic, ginger, green chilies and curry leaves. Saute, stirring occasionally, for 2-3 minutes or until browned.
  • Add chicken. Season with salt. Cook, stirring occasionally, for 5 minutes or until browned.
  • Add potatoes, carrots and thin coconut milk. Cover and cook for about 15 minutes or until the chicken pieces
    are cooked through.
  • Add garam masala, ground black pepper and thick coconut milk or coconut cream. Stir to combine. Do not boil the sauce. Heat through.
  • To garnish, heat 1 tablespoon oil in a medium frying pan. Add sliced shallots. Fry, stirring, for 2 minutes or until golden. Drain on an absorbent towel. To the same oil, add cashew nuts. Fry, stirring, for 1 minute or until golden. Add
    fried shallots and cashew nuts to the stew. Stir to combine.

Serve with:

Video

Notes

  1. Get the recipe for homemade coconut milk here
  2. You can also add green peas if you like
  3. The classic recipe uses chicken with bone, however, you can also use boneless chicken
  4. Use coconut oil for authentic taste
  5. Serve with roti, paratha, appam, idiyappam and bread
  6. If the sauce is too thin, mash a few potatoes in the sauce

Nutrition

Serving: 1g | Calories: 345kcal | Carbohydrates: 27g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Sodium: 101mg | Fiber: 5g | Sugar: 6g