Stew is an ancient recipe from Greece it is traditionally prepared with either meat or Vegetables cooked in wine or water stock. The Ancient recipe got modernized in Kerala and that is where Kerala Stew is famous now, In Kerala Stew is prepared in Coconut milk or either Wine. Chicken stew is usually prepared during the festivals, it is prepared with just simple ingredient but tastes just out of the world.
Chicken stew tastes best with appam or Idiyappam (String Hoppers) .It calls for very less spice and my daughter absolutely loved it as she is not a great fan of spicy food. I have not updates step wise pics today as I have the pics in my mom’s place, however I couldn’t stop myself from posting this as the festival season calls for this delicious Chicken Stew. I shall be updating the stepwise pics within a week J
Kerala Chicken stew recipe
Recipe Cuisine: Kerala | Recipe Category :Gravy
Prep Time: 10 mins | Cook Time : 20 mins | Serves: 4 |Author :Sharmila
Chicken – ½ kg
Garlic – 5 pods
Potato – 1
Water – ½ cup
Thick Coconut milk – ½ cup
Thin coconut milk – 1 cup
garlic pods – 5 pods
Oil - 1 tsp
Green Chilli -1+1
Cinnamon stick – ½ inch piece
Cardamom – 2
Curry Leaves – a spring
Salt as needed
1. Pressure cook Chicken, Cubed potato, Garlic, Green chilli along with salt and ½ cup of water for 2 whistles, allow the pressure to get released all by itself.
2. In a pan add in oil once it heats up add in the garlic and fry in a low flame till the raw smell leaves and then add in the green chilli and fry for another 1 minute.
3. Transfer the pressure cooked chicken and potato along with the water to the pan and cook till the water get reduced in a medium flame.
5. Now add in the Cardamoms, Curry Leaves and Cinnamon stick finally add in the thick coconut milk and cook for a min in a very low flame and switch off the flame.
- Pairs well with Idiyappam and appam.
- You can also mash a potato and add it to the gravy to make it thick.