Chicken stew
Chicken stew is a popular curry combined with idiyappam or palappam for breakfast or dinner in Kerala. Stew here means cooked in coconut milk. The other stew dishes are egg stew, beef stew and vegetable stew.
The background is the backwaters of Alleppey, a town south of Kochi. Also known as Alappuzha, it is called the Venice of the East. There is a houseboat in the picture, which is a must do for tourists. We go through Alleppey to reach my hubby's native place. There are a number of paddy fields and we often see cranes and ducks here too. Fishermen catch fish from the rivers and sell them on the roadside. The fish will be alive and dangling from their hands.
The ingredients for the stew are,
Chicken boneless - 1/2 kg
Potato - 1 medium size, peeled
Carrot - 1, peeled
Onion - 2 medium size, peeled
Garlic - 5 cloves
Green chili - 1
Ginger paste - 2 tsp
Salt - 1/2 tsp
Peppercorn - 1/2 tsp
Aniseed - 1/4 tsp
Green cardamom - 3
Cloves - 4
Cinnamon powder - 1/4 tsp
Coconut cream - 200 ml
Water - a splash
Olive oil - 3 tsp
Mince garlic and chili. Chop onion into small pieces.
Heat a saucepan and add oil. Once the oil becomes hot, add garlic, chili and onion. Saute on slow cook for about 10 minutes or until the onion becomes soft.
Grind peppercorn, cardamom, aniseed and cloves with a mortar and pestle. Remove the outer covers of the cardamom.
Add the ground spices, cinnamom powder, salt and ginger paste to the onions. Fry for a minute or two.
Slice carrot and potato into small pieces. Chop chicken into 2" chunks.
Add carrot, potato and chicken to the saucepan. Stir. Cover with a lid and cook for 10 minutes. Stir in between. Check to see if the chicken is cooked by cutting a piece with a spoon. If it cuts easily, it is cooked.
Add coconut cream and water. Stir. Cover and cook for 5 minutes. Turn off heat and allow to rest for 15 minutes so that the chicken absorbs the coconut milk.
Recipe adapted from https://www.alittlebitofspice.com/chicken-stew-kerala-style-recipe
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