Chicken Stew Kerala Style

Stews are mildly spicy and creamy side dish which is very popular in Kerala.This dish is favourite among foreign tourists visiting Kerala.This dish is predominantly made by the christian community in Kerala.Others are also prepared  and they often prepare the veg version for breakfast or special occasions.
We can use mutton or beef to make this flavorful stew.It's perfect for cosy evenings when you want to catch up with friends and family and have a hearty bowl to go with.It's a perfect accompaniment for Kallappam,Palappam,Bread or Pathiri and I can say,this is a yummy combination to add to your party list and guests would love it and praise for your ''kaipunyam".

Here is the recipe for chicken stew
Ingredients:

1. Chicken with bones- 500 gm
2. Potato-1 large,peeled and cubed
3. Shallots/small onions-10-15,sliced
4. Ginger-1'' piece,finely chopped
5. Garlic-2-3 cloves,sliced
6. Green chilly-2-4,slit(As per the tolerance)
7. Curry leaves-2 sprigs
8. Cinnamon-a small piece
9. cardamom-4
10. cloves-2
11. Whole Pepper-1/2-1tsp,crushed
12. Fennel seeds- a small pinch
13. Bay leaf-1
14. Star anise-1/2 
15. Turmeric powder-a couple of pinches 
16. Thin coconut milk-1 cup
17. Thick coconut milk-1/2 cup
18. Vinegar-1/2tsp
19. Salt to taste
20. Lemon juice-1/2tsp
21. Oil-As required 

Method:

1. Wash chicken  and cut into medium size pieces.Keep it in a colander to drain excess water.
2. Marinate chicken with turmeric powder,crushed pepper,vinegar and salt for at least 30 minutes.
3. Heat oil in a pan,splutter the whole spices.Add ginger,garlic,onion and saute till the onion becomes soft.
4. Add green chillies and curry leaves and stir for few minutes.
5. Add  turmeric powder and stir for few secs.Add chicken pieces and salt and stir for 2-3 minutes.
6. Now add thin coconut milk and mix well and cook over medium-low heat stirring occasionally.Cook till the chicken is well cooked(add the potatoes when the chicken is half done).
7. When the chicken is cooked completely,add thick coconut milk and mix well.Adjust the salt.Sprinkle pepper powder and mix well.Do not boil.Just before  turning off the stove,add rest of the curry leaves for the flavor and fragrance.Turn off heat and add few drops of lemon juice.Keep aside for 30 minutes before serving.It tastes best the next day.
8. You can garnish with roasted cashew nuts in ghee also.

Notes:

• Marination is must.
• You can even add 4-5 pieces of carrot also.
• Use fresh coconut milk instead of canned coconut milk or milk powder.
• Use small onions instead of big onions. 
• This dish gains its taste and flavour as it rests.So you cook the stew at least 30 minutes before serving. 
• You can also make this in a pressure cooker in the same way.
• Do not cook with boneless chicken as the dish will lack the flavour and juices produced by bones while cooking. 

 

Serve with Palappam,Kallappam,Bread and Pathiri.Ideal with Chapati as well.
Happy Cooking!!!