CHICKEN STEW

 CHICKEN STEW

Chicken is a popular and delicious side dish that one can't avoid in their life. A piece of chicken dish makes your mind happy and enjoying. Chicken can be cooked in different ways. You can make curry, dry fry, gravy, stew etc. 

Here I am sharing the the recepi of Kerala's most popular and delicious Chicken stew.  Chicken stew is a rich curry made with thick coconut milk. It has an aromatic flavour of cinnamon, cardomom and peppercorns which are used as whole in this dish. Also the mix of biryani Masala powder gives a  different texture and special taste. The use of cow ghee and coconut milk gives a  special outlook and good aroma.

In this curry, the chicken is  seasoned with cow ghee, infused with whole spices and stewed in thick and  fresh coconut milk. This curry is thickened by adding cashew nut pastes. You can served this stew along with Vellayappam, ghee ice, chapathi, Noolputtu (Idiyappam) or even Kerala parotta. You can  served it for your weekend Sunday meals and also you can treat your guest with its Delicious taste. This stew is one of the popular festive curry in Kerala. This curry is placed in one of the top  menu lists in every parties, family meetings, festivals and other celebrations.

In authentic recepi, vegetables such as Carrot and potatoes are added along with chicken pieces. But here, I used only chicken pieces. No other vegetables are added. I used cow ghee for seasoning the curry. Whole spices , pepper powder and biryani Masala are used for flavouring curry. Cashew nut pastes  and coconut milk are used here for making the stew thick/ gravy and a Delicious one. Curry is cooked with a variety style. I grinded all the ingredients  in a mixer grinder after its roasted. Then chicken pieces are cooked from this gravy. Finally I added coconut milk for special taste.

Let's follow my simple recipes to make tasty and delicious chicken stew.

INGREDIENTS

Chicken - 1 kg

Coconut - 1/2 of 1 whole

Water

Onion - 3 medium

Tomato - 1 big

Ginger - small piece  (1 inch long)

Garlic cloves - 8 

Green chilly - 6

Cashew nut - 12

Curry leaves

Coriander leaves

Ghee - 3 tbsp

Cardomom - 2

Cinnamon stick - small piece

Cloves - 1

Coriander powder - 1 1/2 tsp

Pepper powder - 1 tsp

Biryani Masala - 3/4 tsp

Salt

  

...........................................................

Course : curry/ side dish

Cuisine : Kerala

Cook time : 45 min

Servings : 6 

..................................................

PREPARATION

🔺 Take 1 kg of chicken, cut it in in a medium pieces. Wash and drain the chicken well. Keep aside.

🔺 Take a kadai, or curry pot, heat enough cow ghee, then add sliced chasew nuts and roast until it turns to light golden colour.

🔺 Then add cardomom, cinnamon stick, cloves, onion, curry leaves and enough salt. Saute well until the onion turns to a light golden colour.

🔺 Add chopped ginger,garlic and green chillies. Mix well and cook it for 2 minutes.

🔺 Add sliced tomato and cook well until the water from tomatoes comes. Then add spices such as Pepper powder, biryani Masala, coriander powder. Add chopped coriander leaves. Mix well and cook it for 5  minutes in a medium flame. Stir every 2 minutes. After that keep this masala aside for warm.

🔺 Once the masala get warmed, take a mixer grinder, transfer this whole masala into this grinder, add 1/2 cup water and grind well until it turns to s fine paste.

🔺 Then switch on the burner, transfer the grinded masala paste into the kadai, add  1/2 cup water and then add chicken pieces and mix well. Close the Kadai with light lid. Cook it for 10 minutes in a low flame. After that you can cook it for again 15 minutes in a medium flame. Stir well every 2 minutes.

🔺 Take a mixer grinder, add crushed coconut and enough water. Then grind well until the coconut turns to a fine batter texture. Then take a strainer/ colander, drain the grinded coconut mix. Then take that drained water ( coconut milk) and transfer it to the boiling curry in the kadai. Spread some pepper powder and biryani masala. Mix well and cook for 5 minutes.

Tasty and delicious chicken stew is ready to serve. It's sure that you can make this recipe easily and can make your loved ones happy and enjoying.

INSTRUCTIONS

 *  Use pure cow ghee for seasoning this curry. It makes the curry tasty and flavourful.

* You can adjust the number of cashew nut. Adding more cashew nut gives special taste and creamy texture in curry.

* Don't use freezed coconut. It's better to  use fresh coconut. If there is no fresh coconut, you can keep outside  the freezed coconut for 1/2 hour before you making curry.

* To get tasty and variety curry, it's better to grind all the ingredients together in a mixer grinder after its roasted and warmed.

* You can adjust the water level of this curry. But don't add more water. It will lost it's taste and flavor.

* Don't add more water while grinding coconut. Otherwise the coconut doesn't grind well.

ENJOY.....