Kerala Chicken Stew | kukskitchen

A few things before we start: 

- Cooking in a pressure cooker speeds up the cooking process and softens the potatoes thickening the delicious gravy.

- The trick to perfect balance of salt is to taste the gravy before serving. I say this because as much as one can give the measurement of salt, the saltiness of salt varies from country to country. For example you may need to add one and a half teaspoon of British salt in place of one teaspoon of Indian salt. 

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Kerala Chicken Stew

SERVES: 4

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Ingredients: 

Chicken  - ½ kg 

Coconut Oil  - 3+1 Tablespoons 

Cinnamon Stick  - 3 Inch Piece 

Cardamom - 5 Nos 

Clove - 6 Nos 

Ginger - 1 Inch Piece 

Green Chilli  - 5 Nos 

Onion - 1 No (125 gm) 

Salt  - ½ + ¾ Teaspoon 

Vinegar - ½ Tablespoon 

Potato  - 1 No 

Curry Leaves - 2+1 Sprigs 

Thin coconut milk - 2 Cups 

Crushed Pepper - ½ Teaspoon 

Garam Masala  - ½ Teaspoon 

Thick coconut milk - ¾ Cup 

Cashew Nut  - 15 Nos (Optional)

Shallots  - 6 Nos 

Method: 

1. Heat oil in a pan over medium heat and add the whole spices. Allow them to splutter, releasing their aroma.
2. Add finely sliced onions and green chilies, sautéing until the onions turn light golden brown.
3. Add the cleaned, medium-sized chicken pieces (preferably bone-in) along with salt and pepper. Sauté until the edges of the chicken take on a golden-brown hue and absorb the color of the caramelized onions.
4. Stir in the diced potatoes and continue sautéing until their edges turn lightly browned.
5. Add garam masala, freshly grated ginger, curry leaves, vinegar, and thin coconut milk. Cook on medium heat until the chicken is tender and fully cooked.
6. Pour in the thick coconut milk and allow the mixture to come to a gentle boil. As soon as it starts to bubble, immediately turn off the heat.
7. Garnish with crispy fried cashew nuts and shallots, fried in coconut oil, for added richness and depth of flavor.

Serve warm with rice or appam. Enjoy!

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 Sherin Jos