Ingredients
Units
Scale
- Chicken: 750 g (with bone)
- Onion: 2 medium (thinly sliced)
- Green Chili: 4-5
- Ginger: 1 Tbsp. (thinly chopped)
- Garlic: 1 Tbsp. (thinly chopped)
- Potato: 2 medium (cubed)
- Carrot: 1 medium (cubed)
- Thick Coconut milk: 3 cups
- Curry Leaves: 10-12
- Cloves: 3-4
- Cinnamon: 1”
- Cardamom: 2
- Dry Red Chili: 2
- Turmeric Powder: 1 Tsp.
- Garam Masala Powder: 1 Tsp.
- Nutmeg Powder: 1 Tsp.
- Vegetable Refined Oil: 2 Tbsp.
- Ghee: 1 Tbsp.
- Salt to taste
- Sugar: 1 Tbsp. (optional)
Instructions
- Wash Chicken Pieces thoroughly.
- Cut Veggies into cubes.
- Heat Oil and Ghee in a thick bottomed pan and temper the Ghee-Oil mixture with curry leaves, clove, cinnamon, cardamom and dry red chilies and sauté for 2-3 minutes in low flame.
- Add chopped onions and fry in low flame for about 7-9 minutes till it softens .
- Add ginger and garlic slices and slitted green chilies and sauté for 3-4 minutes in low flame.
- Now add cleaned chicken pieces and cubed potatoes and cook for 10 minutes in low flame.
- Add half of the coconut milk and cook till the chicken half done.
- Add Turmeric powder, Garam Masala powder, Nutmeg powder, salt and sugar and cook for one more minute.
- Add carrot pieces and rest of the coconut milk and 2 cup of boiled water.
- Cover the pan with lid and cook for 10 minutes or till the gravy reduced to desired quantity.
- Remove the stew from flame and garnish it with curry leaves and green chilies.
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2016/03/Chicken-Stew-Kerala-Style-300x200.jpg"]
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[/url]- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Chicken
- Cuisine: South Indian
