Kerala Chicken Stew with Coconut Milk
Main Course, Main Dish, soups stews
curry cut, without skin
peeled and cubed
peeled and cut in strips
thick coconut milk
thin coconut milk
second and third extract
Freshly ground black pepper
For the tempering
Soak the cashew nuts in a little water for 20 mins and once they are soft, make a paste and keep aside.
Heat oil in a pan, I prefer to use a mud chatti for this for any heavy bottom pan will work well. Once the oil is hot, add whole spices and saute till fragrant.
Add green chillies and onions, saute till the onions are soft and pink. We don’t need to brown the onions here since the curry doesn’t need that brownish color.
Add chicken pieces, potato and carrot. Mix well and add the thin coconut milk. Cover and cook till the chicken is almost done.
At this point, mix together the cashew paste and thick coconut milk. Add to the cooking stew and cook on low heat for 5 minutes.
While this is cooking, heat coconut oil for tempering in a pan and add curry leaves and sliced shallots to it. Saute till the shallots are nicely browned.
Add the tempering to the cooked stew and serve with appam, bread or above mentioned full thaali.
If you are using readymade coconut milk tetra pack, use 3 cups of coconut milk mixed with 1/2 cup of water.
Tried this recipe?
Let us know
how it was!