Kerala style Chicken Stew

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.

Serve with Vellappams or Idiyappams or Puttu or Chappatis. It's almost white but it's evergreen side dish of Kerala.