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.

urad-dhuli-dal

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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