Kerala Chicken / Vegetable Stew
About Kerala Chicken / Vegetable Stew
Kerala Appam and Chicken stew is a very popular traditional breakfast. Chunks of chicken are slowly cooked in coconut milk, with carrots, potato, beans, tomatoes and special spices and herbs. Besides appam, this stew makes a good side dish for parathas, roti, puttu, rice. Vegetarians, don't worry, by just ignoring the addition of chicken, you get the veg stew recipe, as simple as that!
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Recipe Time & More
Ingredients
- 750 gm Chicken (with bones, cut into medium size pieces)
- 1 Onion (medium, thinly sliced)
- 1 Potato (medium, cubed)
- 1 Carrot (small or medium, cubed)
- 1 tbsp Ginger (thinly julienned)
- 5 to 6 Beans (cut into 4cm length)
- 1 tbsp Garlic (thinly sliced)
- 2 to 3 Green Chillies (slit lengthwise)
- ½ teaspoon Peppercorns (whole black )
- 3 Cardamom
- 3 Cloves
- 1 inch Cinnamon
- 3 Bay Leaves
- 2 Star Anise
- 2 sprig Curry leaves
- 4 to 5 Onion (Red Small or Shallots, thinly sliced)
- 1 cup Coconut Milk (Thick, First extract)
- 2 1/2 cup Coconut Milk (Semi - Thin, Second & Third extract)
- 6 to 8 cashews (Soak in hot water and grind it along with water to smooth paste - it's purely optional step)
- 1 teaspoon Black Pepper Powder (or to taste)
- 1 tbsp Coconut Oil
- Salt (to taste)
- 1 Tomato (chopped)
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Instructions
- First milk to be extracted by squeezing the milk with your hands, or mixing in a blender for a minute, after adding ¼ cup of warm water, The second and third milk are to be extracted by adding 1 cup of warm water in a similar way and kept aside.
- In a large pressure cooker or in a pan, heat coconut oil; add the cardamom, cloves, whole pepper corn, cinnamon, star anise and bay leaves and saute for a minute.
- Add the sliced onions, ginger, garlic, slitted green chilies and curry leaves; saute till it turns to soft and pink in color. (Onions need not be browned for the stew)
- Add chicken pieces, cubed carrots, potatoes, beans, tomatoes and salt. Combine everything well. Add semi thin coconut milk. Cover, cook till the chicken is fully cooked.
- If you're using cashew paste then add the grounded cashew paste to thick coconut milk. When chicken is cooked; add the cashew-thick coconut milk and reduce the flame and cook for 5 minutes or until you get the required thickness.
- In a small frying pan, heat coconut oil and add sliced small red onion/shallots and curry leaves and fry till become light brown color. Remove and add to the stew and sprinkle pepper powder if needed.
- Delicious chicken stew is ready to serve.Serve hot with Appam or Bread and enjoy!
Recipe Notes
- Kerala stew is exceptional when paired with Kerala appams which is a specialty of Kerala cuisine.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 603kcal | Carbohydrates: 29g | Protein: 20g | Fat: 49g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 149mg | Potassium: 980mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2388IU | Vitamin C: 43mg | Calcium: 95mg | Iron: 7mg
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Rekha Joseph
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What a delightful recipe! Thanks for sharing.
Looks so delectable! Thanks for posting.
Absolutely scrumptious! Thanks for the recipe.
This is exactly what I was looking for!