This Light and hearty Kerala Chicken Stew is very flavourful and tastes great with Appam or steamed rice. This dish belongs to South Indian Cuisine, is one of my favourite. The use of whole spices with coconut milk in South Indian cooking brings out the actual aroma of spices. This is a comfort food, made with very simple ingredients. I’m cooking this stew from quite a long time and we love it very much. Wife of my maternal uncle is a Malayali, I’ve learnt this from her. I call her ‘Mummy’, she is an excellent cook herself, who makes best Idlis, Dosas on earth! 🙂
Kerala Chicken Stew
- Chicken- 750 g
- 2 medium sized onions- thinly sliced
- Ginger paste- 1 tsp
- Garlic- 8-10 cloves (roughly sliced)
- Slit green chillis 5-6
- Cloves- 4-5
- Cinnamon- 1″ (single piece)
- Star anise- 1
- Green cardamom- 4 (lightly crushed)
- Black pepper corns- 1/2 tsp (roughly crushed)
- Whole dry red chili- 1-2 (broken into pieces)
- Turmeric powder- 1/4 tsp
- Fennel powder- 1 tbsp
- Coriander powder- 1 tsp
- Coconut milk- 1 1/2 cup
- Salt to taste
- Sugar- 1/2 tsp (optional)
- Curry leaves- 2 sprig
- Oil (mustard, olive, vegetable or coconut oil)- 3 tbsp
Heat oil in a cooker. Temper with dry black pepper corns, red chillies, cloves, star anise, green cardamoms and cinnamons. Then add sliced onions, sauté them until light brown in color, add garlics, stir for 3-4 seconds on medium flame. Next to add the curry leaves, turmeric powder and ginger paste. Mix and cook for few seconds. Now add chicken pieces, salt, fennel powder, coriander powder and green chillies. Mix, cover and cook for 4-5 minutes on low flame (remove the whistle from the cooker lid). Add coconut milk and sugar. Mix, close the lid with whistle on. Keep the cooker on medium flame. Take off the flame after 3 whistles. Open the lid after the pressure has reduced, adjust salt if needed.
Serve hot with steamed rice. Enjoy!
For authentic taste cook this dish in sesame oil or coconut oil.