Chicken Stew Christmas Special

Chicken Stew Kerala Style

Chicken Stew Kerala Style

Cooking time ( Approx: 25 minutes)


Chicken – 1kg

Potatoes – 3 nos

Carrot – 1no(chopped)

Green peas – 50g(boiled)

Oil – 1/4 of a cup

Onion – 1 cup

Ginger – 1 table spoon (sliced)

Garlic – 1 tablespoon(sliced)

Green chillies – 8-10 nos (slitted)

Cinnamon (Karugapatta) – 2″ piece

Cloves – 6 nos

Cardamom – 4 pods

Peppercorns – 11/2 tablespoon

Curry leaves – a few

Vinegar – 2 tablespoon or Lemon juice/ – 2 tablespoon with sliced peel give a lemon flavor

Salt – to taste

Coconut milk (Thin) – 2 cups

Coconut milk (Thick) – 1 cup

Method of Preparation :

1)      Cut the chicken into pieces. Wash and clean the pieces.

2)      Peel and cut the potatoes into wedges.

3)      Heat oil in pan and gently fry the ingredients onion, ginger, garlic, green chillies, cinnamon, cloves, cardamom, peppercorns and curry leaves until soft and golden.

4)      Add the chicken pieces and fry gently.

5)      Add vinegar, salt and thin coconut milk.

6)      When the meat is half cooked, add the potato wedges, green peas, and carrot.

7)      Cover the pan with a well-fitting lid and cook until the meat is tender.

8)      When the gravy has reduced in quantity, add 1 cup of thick coconut milk and bring to boil.

Serve the Kerala Style Chicken Stew hot with chappathi, bread or palappam