Ingredients
Chicken – 1 kg cut into pieces
Potatoes – 4 cut into pieces
Carrots – 4 cut into pieces
Peppercorns – 1 tsp
Bay leaves – 2 small
Cardamom – 5
Cinnamon – 3 (2″ pieces)
Cloves – 6
Onions – 2 big sliced
Ginger – 2 tbsp chopped
Green chillies – 6 slit
Curry leaves – 2 sprigs
Water – 1 cup
Thin coconut milk – 2 cups
Thick coconut milk – 1/2 cup
All purpose flour / Maida – 1 tbsp
Water – 1/4 cup
Sugar – 1 tsp
Salt – to taste
Coconut oil – 3 tbsp
Method
Heat oil in a large pan and splutter peppercorns. Add the whole spices, followed by onions, ginger, green chillies and curry leaves. Saute till the onions turn light brown in color. Add the thin coconut milk, water and salt to taste. Then add the chicken pieces and potatoes. Mix well, cover and cook for a while. Open the lid and add carrots and sugar. Cover and cook till done. Add the flour mixed in 1/4 cup of water. Stir and simmer for another 10 minutes. Finally add the thick coconut milk, mix well and switch off the fire before it starts to boil. Delicious Kerala style ‘Chicken Stew’ is now ready to be served.
‘Chicken Stew’ is a must for Christmas breakfast. Serve it with appam or bread and enjoy with family and friends!!!
