Chicken Stew(Kerala Style)

Name: Chicken Stew(Kerala Style)
Total time: 1800 s
Yield: 4-5 people
Cuisine: British
Ingredients: 1 kg - Whole chicken,skinned, cleaned and cut to medium pieces; 3 medium sized onions,sliced; 1 medium sized carrot,peeled sliced to round medium sized pieces; 3 medium sized potatoes peeled and diced; 6 green chillies split; 1 inch ginger,finely sliced; 4-6 garlic cloves finely sliced; 1 inch cinnamon stick; 3 cloves; 3 cardamom split; 1 tbsp whole black pepper; 2 and 1/2 ounce coconut milk lite mixed with double the water; 400 ml coconut milk thick; salt as required; curry leaves 2-3 sprigs; coconut oil to garnish

Anjana Balakrishnan @mrspanicker99

Singapore

When I saw the mail from Emma on Christmas recipe,I was bit lost.Mainly because we never celebrated Christmas..my celebration of x’mas was always hanging stars and a plum cake..being a vegetarian had it’s own downsides..at times...So I went to my school group and asked them what is one of those authentic Kerala dish which leave you nostalgic about your childhood Christmas.I got a long long list:) I decided to start with something I can handle with my limited knowledge of cooking.hence chicken stew…which is a part of breakfast menu for Christmas in Kerala.The creamy chicken stew is Low on spices unlike the usual menu we have in Kerala.it can be served with Appam (pancake made from fermented batter of rice and coconut milk) or idiyappam(string hopper) or even bread.
Kerala’s food culture or menu has a huge influence by various traders or colonial rulers that came around .We picked up ingredients,flavours and styles of cooking ,while creating our own plethora of yummy and tasty dishes.
While I have kept in mind to retain the traditional ingredients,I have made the changes in view with my location and possible availability of ingredients to ensure we have same taste and flavours.

Anjana Balakrishnan @mrspanicker99

Saved

Ingredients

30 minutes

4-5 people

1 kg- Whole chicken,skinned, cleaned and cut to medium pieces
3medium sized onions,sliced
1medium sized carrot,peeled sliced to round medium sized pieces
3medium sized potatoes peeled and diced
6green chillies split
1 inchginger,finely sliced
4-6garlic cloves finely sliced
1 inchcinnamon stick
3cloves
3cardamom split
1 tbspwhole black pepper
2and 1/2 ounce coconut milk lite mixed with double the water
400 mlcoconut milk thick
salt as required
curry leaves 2-3 sprigs
coconut oil to garnish

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Steps

30 minutes

1

Add chicken,onion,potatoes,carrot,chilli,spices,garlic,ginger and coconut milk light mixed with water to a cooker.mix around and cook for 2 whistles.
2

Once the pressure is released,open and boil till water is reduced.mash a few potatoes around so the gravy is thick.reduce the heat.Add the coconut milk 400 ml,mix well.
3

Bring to boil on Low heat.add salt.mix well by gently stirring.add curry leaves and pour 30 ml of coconut oil on top.slightly stir and serve hot..enjoy the delicious chicken stew..

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Cooksnaps

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Anjana Balakrishnan @mrspanicker99

on December 05, 2022 04:11

Singapore

Hi there! I’m a 48-year-old hardcore Malayalee woman from Kerala, married, and blessed (or occasionally cursed, depending on the day) with two kids. Being a true-blue Mallu, I come with all the bells, whistles, and tantrums that you’d expect—because why not keep life spicy?Cooking is my superpower; I can whip up a feast faster than my family can decide what they want. When I’m not playing chef, I’m either diving into a book, splashing colors on a canvas, or, let’s be honest, nagging my husband—my favorite pass time!I can be sweet as sugar if you’re on my good side, but cross me, and you’ll meet the hurricane version of me. Blame my raging hormones, my Mallu genes, or just life in general, but grumpiness is my default mode these days. (Let’s just say “patience” and I aren’t exactly on speaking terms.)All said and done, I love my chaotic, colorful life and wouldn’t trade it for the world—well, maybe for a quiet afternoon nap, but that’s negotiable!