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| Kerala inspire chicken stew |
I made a chicken stew last night that turned out to be so good that I thought that I must share the recipe with you here. Like most of my cooking, it involved very little time in the kitchen.
The dish happened entirely by chance. I had thawed a couple of chicken drumsticks earlier in the day and had cut and cubed some potatoes for a chicken roast for our dinner. I heard K phone our local grocer for some deliveries in the evening and on a whim, I requested her to call for a pack of coconut milk. I decided that I would make a Keralite/ Malayali (I am not sure which is professionally correct) chicken stew.
Being the sort of person I am, I did not look at any recipe book for this. I followed my instincts and the dish that came out made K say at the end of dinner, “how soon can we have this again?”
It is not ‘authentic’ of course. Let’s just call it a ‘Kerala inspired stew’ and here is the recipe.
Ingredients for 2:
Cook:
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| Coconut oil – spices – potato, carrot |
- Heat 1 teaspoon of coconut oil (my friend Rashmi gave us a couple of bottles including one flavoured one of a brand called Soulfull when we met her at Pune recently and this is the first time that we are cooking with coconut oil at home)
- Add 10/15 whole mustard seeds, 4,5 curry leaves, 1/2 a teaspoon of finely chopped garlic and ginger. You could add a split green chilli and whole pepper here. I was avoiding the former and did not have the latter.
- After this splutters, add the carrot and potato and stir it till it gets a slight char
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| Add chicken |
- Add the chicken. Salt and 1/2 a teaspoon crushed black pepper and stir till chicken gets a slight char
- Add coconut milk, we used a 200 ml Dabur Hommade pack and 100 ml of water
- Let it come to a boil and then reduce the flame and let it simmer for at least 20 min. If the sauce reduces (as it did in our case) add some more water
- Add a teaspoon of coconut oil and some crushed back pepper at the end for seasoning
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| The red rice took a lot more time to cook |
