0 0
Chicken Stew Kerela Style

Share it on your social network:

Or you can just copy and share this url

Chicken Stew Kerela Style

Features:
  • Non-Veg
Cuisine:
  • Medium

Directions

Share

Learn how to make delicious Chicken Stew Kerala Style made with Chicken cooked in Coconut milk and spices.

Ingredients

  • Chicken – 500 gm, on the bone or boneless
  • Vinegar – 1 tsp
  • Turmeric -1/4 tsp
  • Potatoes – 2 medium-sized, peeled & cubed
  • Green chillies – 4-5 slit lengthwise
  • Onion – 1 large, thinly sliced
  • Ginger – 1 inch piece, finely chopped
  • Garlic – 6-7 cloves, finely chopped
  • Curry leaves – 8-10 leaves
  • Thick coconut milk – 2 cups,fresh or Made with coconut powder
  • Cashew paste/powder – 2 tbsp
  • Freshly grounded Black pepper -1 tsp
  • Corn flour – 1 tsp, dissolved in water
  • oil – 3-4 tbsp
  • Salt to taste

Dry spices:

  • Cinnamon – 3/4 inch piece
  • Cloves – 4
  • cardamom – 3 whole
  • Fennel seeds – 1/2 tsp
  • Whole peppercorns – 15-20

Method:

  1. Marinate chicken with Vinegar, turmeric powder and salt for 30-45 minutes.
  2. Coarsely grind all the dry whole spices in a grinder and Keep aside.
  3. Heat the oil in a pot, add the powdered dry spices and fry for 1 minute.
  4. Add the green chillies, sliced onion and fry  for a minute.
  5. Add the curry leaves, ginger, garlic and sauté for a minute.
  6. Do not let the garlic turn brown.
  7. Add the potatoes and mix well.
  8. Add the chicken pieces and fry for 3-4 minutes.
  9. Add one cup of coconut milk and half a cup of water , salt and cook for 12-15 minutes or until chicken is done.
  10. Add Crushed Black pepper, cornflour dissolved in water and cashew nut powder/paste.
  11. Bring to boil and cook for 6-7 minutes or until gravy is slightly thick.
  12. Serve hot with Roti /Rice /Appam.
(Visited 18 times, 1 visits today)

duguapril

previous
Fish Tikka
next
Murgh Methi
previous
Fish Tikka
next
Murgh Methi

Add Your Comment