Kerala Style Chicken Stew Recipe
Servings: 4 people
Calories: 366kcal
It is a very mild yet full of flavours Chicken curry which is cooked in coconut milk and with minimum spices.
Print Recipe
Ingredients
- 3 tablespoon Coconut oil
- 2 Green cardamom
- 2-3 Clove
- 1 inch Cinnamon
- 3-4 Black peppercorn
- 1 Bay leaf
- 2 cups Onion Thinly sliced
- 1 teaspoon Ginger Finely chopped
- 1 teaspoon Garlic Finely chopped
- 2 Green chilli Slit into half
- 10-12 Curry leaves
- 750 g Chicken
- 1 cup Thin coconut milk
- Salt to taste
- ¼ cup Potato Peeled and cubed
- ¼ cup Carrot Peeled and cubed
- 2 tablespoon Cashew nut paste - 2 tbsp
- 1 cup Thick Coconut milk - 1 cup
For tempering
- 1 tablespoon Coconut oil
- 4-5 Small pearl onions Sliced
- 10-12 Curry leaves
Instructions
- Heat coconut oil in a pan.
- Once the oil is hot, add cardamom, cloves, cinnamon, peppercorn and bay leaf.
- Fry for a few seconds.
- Add onion, ginger and garlic and fry until they turn translucent.
- Add green chilli and curry leaves and fry for a minute.
- Now add chicken, thin coconut milk and salt.
- Cover and cook for 10-15 minutes.
- Add potato and carrot and cook until chicken and vegetables are done.
- Add cashew nut paste and thick coconut milk and cook for another 3-4 minutes.
- For tempering, heat coconut oil in a pan.
- Once the oil is hot, add onion and curry leaves and fry until golden brown.
- Pour the tempering over the chicken.
- Serve hot with Appam.
Notes
Make this curry in coconut oil for authentic taste.
Making coconut milk fresh at home gives the best taste. But if not possible, you can use canned coconut milk well.
Thin it down with water to make thin coconut milk.
Nutrition
Calories: 366kcal | Carbohydrates: 12g | Protein: 18g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 67mg | Sodium: 148mg | Potassium: 366mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1650IU | Vitamin C: 112.3mg | Calcium: 56mg | Iron: 1.5mg