Kerala Chicken Stew
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
Coconut oil – 2 tsp
Yellow or Red Onion – 1, sliced thinly
Cloves – 3
Green Cardamom – 4
Cinnamon – 2 1 inch pieces
Black Peppercorns – 4-5
Ginger, crushed – 1 tsp
Garlic, crushed – 1 tsp
Thai green chillies, slit in half lengthwise – 3-4
Chicken – about 2 lbs – I used bone-in breast pieces, cut into bite sized pieces
Small white potatoes – 4, quartered
Coconut milk – 2 cans
Salt
Instructions:
For seasoning : 1 tsp coconut oil, few curry leaves and a handful of pearl onions thinly sliced Heat the oil in a large pot and add the onions, green chillies, ginger and garlic to it. Saute till onions almost turn translucent. Meanwhile, crush the spices a little in a mortar and pestle. Add these crushed spices to the onions. Add the chicken pieces to the pot as well. Stir well.
Once the chicken starts to change color on the outside, add the potatoes and add maybe 1/2 cup of water to the pot. Cover and cook till chicken and potatoes are almost done. There will be water coming from the chicken, so the 1/2 cup water should suffice. Also, we don’t want too much water as we are going to add the coconut milk later. Once the chicken and potatoes are almost cooked, add the coconut milk to the pot and let it cook the chicken and potatoes a little more. Add the salt to the pot as well. Let simmer for 10 mins or so.
Heat the oil for seasoning in a separate small pan and add the sliced pearl onions and curry leaves to it. Once the onions turn brown, pour this onto the stew.
From mirchmasala.me