Chicken Stew Kerala

Ingredients

• - 400g chicken
• - 1 fresh coconut (thick and thin milk extracted)
• - 2 tbsp coconut oil
• - 2 shallots
• - 2 green chillies
• - 1/2 inch ginger
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare chicken: Cut 750g chicken into medium pieces. Marinate with half tsp turmeric, half tsp pepper and salt for 20 minutes.
2. Make coconut milk: Prepare thick and thin coconut milk from 1 fresh coconut.
3. Prepare vegetables: Cut 2 potatoes and 1 carrot into cubes. Slice 1 onion, 2-3 green chillies and 1-inch ginger thinly.
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. Add chicken: Add marinated chicken pieces. Cook on medium heat 5-6 minutes.
6. Add vegetables: Add potato and carrot cubes. Toss to mix.
7. Add thin coconut milk: Pour 1.5 cups thin coconut milk. Bring to a gentle boil.
8. Simmer covered: Cook on medium heat 15-18 minutes until chicken and vegetables are tender.
9. Add thick coconut milk: Reduce heat to lowest. Add thick coconut milk. Stir gently 3-4 minutes. Do not boil.
10. Serve: Adjust salt. Chicken stew should be pale and mildly spiced. Serve with appam or puttu.