Chicken Stew Kerala

Method

1. 1

   Prepare chicken: Cut 750g chicken into medium pieces. Marinate with half tsp turmeric, half tsp pepper and salt for 20 minutes.

2. 2

   Make coconut milk: Prepare thick and thin coconut milk from 1 fresh coconut.

3. 3

   Prepare vegetables: Cut 2 potatoes and 1 carrot into cubes. Slice 1 onion, 2-3 green chillies and 1-inch ginger thinly.

4. 4

   Cook base: Heat 2 tbsp coconut oil. Add whole spices — 2 cardamoms, 2 cloves, 1 cinnamon stick. Add sliced onion, green chilli and ginger. Cook 6-8 minutes until soft.

5. 5

   Add chicken: Add marinated chicken pieces. Cook on medium heat 5-6 minutes.

6. 6

   Add vegetables: Add potato and carrot cubes. Toss to mix.

7. 7

   Add thin coconut milk: Pour 1.5 cups thin coconut milk. Bring to a gentle boil.

8. 8

   Simmer covered: Cook on medium heat 15-18 minutes until chicken and vegetables are tender.

9. 9

   Add thick coconut milk: Reduce heat to lowest. Add thick coconut milk. Stir gently 3-4 minutes. Do not boil.

10. 10

    Serve: Adjust salt. Chicken stew should be pale and mildly spiced. Serve with appam or puttu.