Kerala Chicken Stew

20 ingredients
8 steps

Ingredients

  • 1 inch piece fresh ginger, grated
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon turmeric
  • 2 onions, finely sliced
  • 3 green chilies, finely chopped
  • 3 tablespoons oil
  • 1 tablespoon butter
  • 1/2 teaspoon mustard seeds
  • 1 bay leaf, crumpled
  • 2 garlic cloves, sliced
  • 2 inches cinnamon sticks, broken up
  • 4 cardamoms, split open
  • 3 cloves
  • 20 curry leaves
  • 3 lbs skinless chicken, and jointed
  • 400 ml coconut milk
  • 1/2 cup chicken stock
  • 1 lb frozen mixed vegetables
  • 1 lb small potato, unpeeled
  • 1/4 teaspoon garam masala

Directions

  1. 1
    Pound the ginger, turmeric and black pepper with mortar and pestle.
  2. 2
    Mix the sliced onions with the chilies.
  3. 3
    Heat the oil, and butter in a deep pan, add the mustard seeds, when they start to pop add the bay leaf. Stir. Add the onions and chillies, fry till just golden.
  4. 4
    Add the cinnamon, garlic and cardamoms, fry 1 minute Add the ginger paste, cloves and curry leaves. cook 1 minute.
  5. 5
    Add the chicken and cook for 3 minutes.
  6. 6
    Pour in the coconut milk and stock and cook for 5 minutes.
  7. 7
    Add the frozen vegetables and potatoes, sprinkle with garam masala. Cook till the potatoes are tender.
  8. 8
    Serve with good crusty bread as a super dish, or with boiled rice as a main course.

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