Kerala Chicken stew – chicken in coconut gravy

Today is Irene’s birthday, and we had a jolly good time at Mc Donalds.It has been one of her greatest desires to have her birthday celebrated with all her friends. We have been on the move quite a bit and hence unable to have huge gatherings all the time. But this time we made it..!! And she is so happy..!! Loads of kids, games, food, fun and gifts. What more could a birthday girl ask for??

CHICKEN STEW

  • Chicken – 1 Kg
  • Whole spices – 1 inch cinnamon, 3 cloves , 4 cardamom, 1 tsp peppercorns
  • Chicken – 1 Kg
  • Onions – 2
  • Tomato – 1 large
  • Potato – 1
  • Green Chilies – 6  to 8
  • Garlic – 5
  • Ginger -1 inch
  • Pepper powder – 1 tsp
  • Coriander powder – 1 1/2 Tbsp
  • Garam Masala – 1 tsp to 1 1/2 tsp
  • Cashew paste – 1 Tbsp
  • Coconut milk – 1  cup
for tempering
  • Mustard – 1 tsp
  • Curry leaves – 1 sprig
  • Coriander leaves – 2 tsp
  • Mint leaves – 2 tsp
  • Dry red chilies – 3
METHOD
  • Wash the chicken pieces well and keep aside.
  • In a pan, heat oil and fry the whole spices till aromatic.
  • Saute the onions and green chilies till the onions are translucent and the chilies have wilted.
  • Add the garlic and ginger and fry till the raw smell is gone.
  • Add the coriander powder, pepper powder and the garam masala and mix well. Do not burn the mixture.
  • Toss in the chicken and the salt and mix well till coated.
  • Dilute 1/2 cup coconut with 1 cup water. Add the diluted coconut milk and the cashew paste to the chicken and give a good stir. Cover and cook till the chicken is half cooked.
  • Chop the potatoes into small bite size pieces. Take a some oil in a frying pan. Add the potatoes and a pinch of salt and fry till it is brown on the outside.
  • Add this to the chicken and cook well.
  • Add the remaining 1/2 cup coconut milk and let it come to a boil. Switch off the stove when it starts bubbling.
  • Check seasoning and add salt or garam masala if needed.
  • Do the tempering. Take a small pan , add oil and splutter the mustard seeds. Add the red chili and the curry leaves. Toss in the coriander leaves and the mint leaves. Stir well and pour this onto the chicken curry.
  • Serve hot with appam, bread or rotis.

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