Kerala Chicken Stew

A must have for Christmas, Easter, New year and all the celebrations in between.... Goes well with Appam , White Ada ,bread and chappati.

Chicken: 1/4 kg
Potato: 1 big peeled and sliced big (if it is too small, it will get mashed up while the chicken is cooking)
Onions: 2 sliced
Ginger: 1 inch chopped fine
Green chillies: 2 slit
Curry leaves: 2 sprigs.
cardamom: 2
Cinnamon stick: 1
Cloves: 3
Garam masala: 1 tsp
Pepper Powder : 1 tsp
Vinegar: 1 tsp
Mustard: 1/2 spoon
Thick Coconut milk: 1 cup
Thin Coconut Milk: 2 cups
Salt and oil: as required

Heat  oil in a Pressure cooker and add the cardamom, cinnamon stick and cloves. Wait for half a minute and add the mustard seeds and curry leaves
When it splutters, add the onions, ginger and green chillies and saute till onions turn translucent.
Now add one tsp garam masala, required salt, potatoes and chicken.
Cook this with 2 cups thin coconut milk (four whistles on high flame)
Take off the lid and add 1 tsp vinegar and thick coconut milk and boil again for half a minute.
Turn off the stove and add the pepper powder and mix well.

1 comment:

  1. this is another recipe that i prepared for easter 2011. it's good. it was served with palappams.