Kerala style Chicken Stew

Not so long ago, Esther and I worked together. We lost touch but facebook connected us up. It was a pleasant surprise when she posted something very encouraging on my facebook wall. “Thank you for blogging recipes. They all look so delicious! I will surely try making some of it. I have a request for a Kerala stew to go with Aapam. I have been craving for it for so long.”…so, Esther, this ‘Kerala style chicken stew is for you”

Prepartion time: 10minutes

Cooking time: 30-35minutes
Serves: 6-7

You need:
1 kg chicken (cut into small pieces)

2 medium size onions (julienned)

3-4 green chillies (slit)
2 inch ginger (julienned)
3-4 sprigs of curry leaves (torn)
salt to taste
water as required
3 medium size potatoes (boiled, peeled and cubed)
100gms coconut milk powder / coconut milk(thick and thin) extracted from 1 coconut
1 tbsp maida (refined flour)
1tsp vinegar
1tbsp butter
10-15 shallots (pearl onions)
5-6 cloves (dry roasted and coarsely powdered)
1 inch cinnamon (dry roasted and coarsely powdered)
10-12 peppercorns (dry roasted and coarsely powdered)

For garnishing:
2 sprigs of curry leaves

Step-by-step:

Wash and clean the chicken pieces

In a pressure cooker, add the chicken pieces, onions, green chillies, ginger, curry leaves, salt and a little water -just for the chicken to cook (do not add too much water as we need to add coconut milk at a later stage). Let it cook till one whistle (you can even pan cook but a pressure cooker saves time)

Once the pressure cooker has cooled, open and add the potatoes (in case you prefer to use fresh coconut milk, it's time to pour the thin extract). Stir for 2-3 minutes

Mix the coconut milk powder in 2 cups of warm water (make sure you don’t leave any lumps)

Add coconut milk to the cooker {the original recipe is made with coconut milk extract from 1 fresh and tender coconut, so if you have the time, go ahead and make 2 extractions, thick(first) and thin(second, with additional water)}

Once it’s boiled, lower the flame, mix 1tbsp of maida in water and add. Pour in the vinegar too

Cook till the gravy is thick (if you are using fresh coconut milk, add the thick extract)
Remove from the fire

Heat butter in a small pan, julienne the shallots and fry till it’s brown. Add the clove-cinnamon-pepper powder and turn off the flame(you are taking it off from flame as soon as you've added it because it's already roasted)

Add this to the chicken stew and give it a gentle mix (taking care not to mine the chicken)

Garnish with curry leaves

Serve hot with appam, idli, dosa, bread or chapattis

Variation: you can use this stew recipe and make mutton/ beef stew too...

friends, do give it a try... i'm waiting for your feedback

Yours tastefully!!