Kerala Chicken Stew
This Kerala chicken stew is a bowl of pure comfort - tender chicken, creamy coconut milk, and aromatic spices come together in every soothing spoonful. 🍛✨
Ingredients
- 300 grams chicken, boneless
- 2 tablespoons garlic crushed
- 2 tablespoons ginger crushed
- ¼ cup toasted cashew nuts
- 1 tablespoon fennel seeds toasted and crushed
- ½ cup potatoes cubed
- ½ cup green beans
- ½ cup carrot cubed
- ½ cup onion roughly chopped
- ¼ cup poblano chillies or bell peppers rough chopped
- 15-20 curry leaves chopped
- ½ teaspoon to 1 teaspoon green chillies crushed
- 2 cups coconut milk or 1 cup coconut cream
- 2 tablespoons coconut oil
- 1 ½ cup stock any variety
- 1 tablespoon ghee
- salt and pepper to taste
spice mix - dry toasted and crushed into a powder
- 2 bay leaves whole
- 1 teaspoon cinnamon
- 1 ½ teaspoons black pepper
- ½ teaspoon cloves
- 1 pod black cardamom
- 2 pods green cardamom
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- 2 tablespoons chopped coriander
Instructions
- Marinate 300 grams chicken with 1 teaspoon of the spice mixture and 1 teaspoon ginger and garlic crushed. Leave for a couple of hours, ideally overnight
- Sear the chicken on the outside in a very hot pan, but don't cook through. Set aside.
- In a pot on medium heat, add 2 tablespoons coconut oil, the rest of the ginger and garlic and 15-20 chopped curry leaves, ½ teaspoon to 1 teaspoon green chillies.
- Saute for 20 seconds, then add the rest of the dry spice mix.
- Saute for a further 20 seconds, add all the vegetables except the coriander. Saute for a couple of minutes until lightly browned.
- Add some salt and pepper and 1 ½ cup of any variety of stock.
- Cover with a lid and let simmer for 10-15 minutes, until the potatoes are cooked through.
- Chop up the marinated chicken, add to the pot with 1 tablespoon of ghee.
- Add 2 cups coconut milk (or 1 cup coconut cream) and keep stirring for 5-10 minutes until it reduces and becomes thicker.
- Top with toasted cashews and serve.