Chicken Stew

Kerala-style chicken stew recipe prepared using bone-in chicken with aromatic spices, veggies, and coconut milk. It's a traditional breakfast recipe and a must-have during Christmas. Stew is best paired with appam, string hoppers, or dosas. You will fall in love with these traditional recipes once you taste them. I have a fan base for my chicken stew with my catering group of friends.

Ingredients:

chicken - 1/2 kg

green chilies - 5

garlic - 1 tbsp

ginger - 1 tbsp

onions - 1/2 cup

carrots -  1/2 cup

potato - 1/2 cup

black pepper powder - 1 tsp

lemon juice - from half lemon

curry leaves

coconut milk thin - 1 cup

coconut milk thick - 1 cup

For tempering:

coconut oil - 2 tsp

cinnamon - 1 inch

cloves - 4

elaichi - 3

For garnishing:

coconut oil - 1 tbsp

onions - 1/4 cup

curry leaves

cashews - 1

Method:

• Temper with cinnamon, cloves, elaichi using coconut oil.

• Add chopped garlic, ginger, green chilies.

• Add chopped onions and curry leaves.

• When onions are soft add the chicken pieces.

• A squeeze of lemon.

• 1/4 tsp black pepper powder.

• Add the cubed veggies when the chicken turns its color.

• Add thin coconut milk for the chicken and veggies to cook.

• Mash some potatoes to get a thicker gravy.

• Add the thick and first coconut milk. Switch off when it starts to boil.

• Now for the final touch, fry some onions to golden brown with coconut oil, Add some cashews and curry leaves.

• Pour on top of the stew and let it rest for a while before serving.