Potato Stew (Kerala Cuisine)

South Indian style chicken stew

Chicken stew is usually a side dish for breakfast especially with palappam and bread. It goes well with string hoppers or idiappam also.
Serves 4 – 6
Ingredients:
Chicken – 800 gms(cut into 1" pieces)
onion – 2 medium(finely sliced)
potato – 2(cubed)
coconut milk – 3/4 cup(thick)
coconut milk – 11/2 cup(thin)
ginger – 1/2" (1 tsp paste)
garlic – 6-8 flakes (1 tsp paste)
green chillies – 6-8 (split)
curry leaves – 2 sprigs
green cardamom – 3 nos
cloves – 4 nos
cinnamon – 1" piece
cooking oil – 1 tbsp
turmeric powder – 1/4 tsp
salt to taste
Method of Preparation:
wash and strain chicken pieces using a colander
heat oil in a saucepan/kadhai and fry green cardamoms, cloves and cinnamon till it is fragrant
add split green chilies and ginger-garlic paste, fry until its raw smell disappears
add chicken pieces and fry till the pieces becomes firm
add finely sliced onion and sauté till it turns brownish
add cubed potatoes, salt to taste, little turmeric powder and thin coconut milk, cover and cook until the chicken pieces are done well
add curry leaves and thick coconut milk, cook over low heat(don’t let it to boil)
garnish it with freshly chopped coriander leaves
serve it hot with palappam(see my recipe) or bread

Note: to prepare coconut milk, use 1 coconut (small size) freshly grated

Traditional Kerala Chicken Stew

Ingredients:4 chicken leg quarters, cut into small pieces
1 tbs oil
5 cloves
2 cardamoms
1 cinnamon
10 peppercorns
1 big onion, sliced
8 green chillies, slit
2 tbs ginger, finely chopped
10 curry leaves
2 tsp coriander powder
3/4 tsp garam masala
salt to taste
2 cups thin coconut milk
1/2 cup thick coconut milk
Method:
Heat 2 tbs oil on medium heat and fry the cloves, cardamoms, cinnamon and peppercorns till fragrant.
Add the onions and green chillies and fry till onions are soft and transparent. Add the ginger and fry for a min.
Next add the curry leaves, coriander powder and garam masala and fry for 30secs.
Add the chicken and fry on high heat for 2 -3 mins to brown a bit. Reduce the heat and add the thin coconut milk and salt. Mix well and cook covered on low heat till the chicken is done. Check the seasonings.
Remove from heat and stir in the thick coconut milk. Place the pan back on low heat for about 2-3 minutes. Just take care not to boil the gravy or the milk may split.
Enjoy with dosas, appam or any other bread.