Kerala Chicken Curry Recipes
Chicken Stew Recipe
Ingredients:
- Chicken with bones - 500 gms, small pieces
- Green chillies, chopped - 5 nos
- Ginger sliced - 1 tbsp
- Garlic sliced - 1 tbsp
- Black pepper powder - ¼ tsp
- Salt - to taste
- For Stewing:
- Onion thinly sliced - 1 large (golden)
- Green chillies, split lengthwise - 10 nos
- Ginger sliced - 1 tbsp
- Curry leaves - 2 sprigs
- Potato - 1 medium
- Garam masala - 1 tsp
- Thin coconut milk - 2 cups
- Thick coconut milk - ½ cup
- Salt - to taste
- Coconut oil - 2 tbsp
- For Garnish:
- Ghee - 1 tbsp
- Cashew nuts, split opened - 10 nos
Preparation:
- Marinate the chicken with all the ingredients specified under pressure cooking for 10 minutes and then pressure cook until chicken is well-done. I usually wait for 3-4 whistles.
- While chicken is cooking, wash the potato well and cube them into small chunks. Microwave or boil the potato with a pinch of salt and enough water, till it is cooked and when warm enough to touch, peel off the skin from the potato.
- Heat oil in a large saucepot, when chicken is done and cooled enough to open the pressure cooker. Add thinly sliced onion and cook till it begins to soften. Now add the green chillies and ginger and curry leaves and cook till onions are transparent. At this stage add the pressure cooked chicken, including the stock it produced while cooking as well as the boiled potato chunks and sprinkle ½ tsp homemade masala powder/garam masala. Stir gently to mix everything coated well and let the boiled potatoes suck up some chicken stock for 2 minutes. Mildly press on the potato chunks with the back of a wooden spoon, so it gets mashed partially still holding a firm shape. Pour thin coconut milk and bring to a boil and then simmer it for around 10-15 mts or until the sauce begins to thicken. Now add the thick coconut milk and sprinkle 1/4 tsp homemade masala powder/garam masala; in medium heat bring it to a boil and immediately reduce the heat, until it reaches a creamy and thick stew consistency. Just before turning off the stove, add rest of the curry leaves for the flavour and fragrance and stir well.
- In another shallow pan, heat ghee and roast the cashew till they begin to look golden. Pour the entire thing to the top of the dish. This dish gains its taste and flavour as it rests for a while, so please make sure that you cook this atleast 1 hour before serving.
- Serve the stew with appams, chappati, white rice or bread.
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