Chicken stew is a mildly spicy and creamy dish which is very popular in Kerala. This is a favourite among foreign tourists visiting Kerala. This recipe is originally my father's mutton stew recipe. So you can cook mutton also in the same way. My mother doesn't eat or cook mutton. When we feel like having some mutton at home, my father takes charge of the kitchen and I will be his helper :-) The recipe is very simple and effortless if you are using canned coconut milk. This is also a kid friendly recipe as it is mild in spice level.
This stew goes well with ghee rice, appam, pathiri, kerala porotta,chappathi etc...The famous Paragon restaurant in my hometown Calicut serves delicious chicken/mutton stews. So if you are visiting Calicut, do not miss to dine at Paragon.
Chicken - 1/2 kg cut into small pieces
Onion - 1 large, finely chopped
Potato - 1, cubed
Green chillies - 4, slit
Ginger chopped - 1 tbsp
Garlic chopped - 2 tsp
Thick coconut milk - 3/4 cup (I used canned coconut milk)
Thin coconut milk - 1.5 cups (I added 1 cup water to 1/2 cup of thick coconut milk)
Pepper powder - to taste (white pepper powder preferred)
Oil - 2 tsp
Curry leaves - a few
Green cardamom - 3
Cloves - 3
Cinnamon - 1 inch stick
Whole black pepper corns - 6-8
1. Use chicken/mutton with bones. For making mutton stew, buy tender mutton.
2. Cashew nut paste can also be used to make the gravy rich, creamy and thick. I have not used it. To know how to make cashewnut paste, check Cooking tips. Cashew nut paste should be added at the last stage, while adding the thick coconut milk.
1. Heat oil in a pan and add the whole spices. When they sizzle, add green chillies, onion, garlic and ginger. Saute till onion becomes soft. Do not let the onion brown, as it would change the colour and taste of the stew.
2. Add chicken pieces, potato and salt and thin coconut milk.Cover and cook till chicken is done.Now add the thick coconut milk, curry leaves and simmer for a few minutes. You may do a taste check and add a little white pepper powder if you want it to be more spicy. Using black pepper powder changes the colour of the stew. The gravy will be semi-thick and creamy.
The stew tastes best after 1-2 hrs.