Stew is a popular breakfast item in Kerala and it goes well with Vellappam, Puttu, Idiyappam and some even eat it with Chappatis. Of course the Veg Stew is most commonly prepared but Mutton/Chicken Stew is also popular. Today's recipe is for Chicken Stew, Kerala style, with coconut milk. Do remember that for chicken/mutton stew, it's better to use meat with bones on it. It definitely gives a better taste to the stew.
Ingredients:
Chicken
: 250 g.
Potatoes:
1 big, cubed.
Onion
: 1 big, sliced.
Carrot:
1, cubed.
Beans
: 5-6, chopped.
Green chillies: 2, slit length-wise.
Curry
leaves and coriander leaves: For garnishing.
Grated
Ginger: ½ tsp.
Coconut
Milk : From ½ coconut. (Thick coconut
milk ¼ cup and ½-1 cup thin
coconut milk).
Bay
leaf: 1-2.
Cinnamon:
1 small stick.
Cardamom:
3-4.
Cloves: 3-4.
Peppercorn
whole: ½ tsp.
Oil: 2 tsp.
Salt
to taste.
Method:
Heat
2 tsp of oil in a kadahi. Add cinnamon, cloves, bay leaf, peppercorn in the heated oil and heat
for a minute. Add sliced onions and roast it till it gets pink. Add grated
ginger and fry along. Add slit green chillies and curry leaves. Fry for a
minute and then add chicken and roast for 10 mins. Add potatoes, carrots and
beans and salt. Add water just enough for the chicken and vegetable to get
cooked. Once it is almost cooked, add in thin coconut milk and then continue
cooking until everything gets well cooked. Add thick coconut milk and switch
off the gas immediately. Add few drops of virgin coconut oil, crushed pepper
and coriander leaves.
NB:
If you want to retain the white colour, you may cook the carrots and beans separately
and then add them before the thick coconut milk is added.
