From Hemlata's Kitchen: Mamta's Mom
Mamta's mom, Hemlata has prepared Kerala Chicken Stew lovingly for the family for many years and Mamta has grown up on this recipe, which is also one of her favourites. The recipe is both dear to their hearts and a recipe worth to be treasured.
Kerala Chicken Stew
INGREDIENTS :
Chicken cut in medium size- 500gms
Potatoes cubed- 1 cup
Carrot diced- ½ cup
Peas- ½ cup
Onions (sliced)- 2 medium sized
Ginger and garlic (crushed- 1 tsp
Green chillies (slit)- 4-5
Curry leaves- 8-10
Cinnamon- 2-3 pieces
Green cardamom- 3
Fennel seeds- 1/2 tsp
Bay leaf - 1
Course pepper (crushed)- 1 1/2 tsp
Thick coconut milk (Dabur homemade is good)- 1 cup
Curry leaves and coriander leaves
Water - 1 cup
Salt to taste
Coconut oil (edible) - 3 tsp
DIRECTIONS :
Heat oil in a pan or cooker. Add the whole spices and curry leaves, allow it to splutter.
Add the garlic and ginger and fry them for a bit. Add onions and green chillies and sauté them till the onions turn translucent.
Add salt, pepper and the chicken pieces and sauté for a few more minutes.
Add potatoes, carrots, peas and water and close the pan with a lid.
Cook for 12- 15 minutes in medium heat till the potatoes are soft enough to be mashed and the chicken is cooked.
Add coconut milk and a little bit of coconut oil, stir well.
Allow this to come to a slight boil, not full boil.
Garnish with coriander leaves and drizzle some fennel powder if available. Serve hot!
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