chicken stew

    45 mins

    Deliciously cooked chicken in coconut milk.


    1 person made this

    Serves: 5 

    • 1 no Chicken 1 no.
    • 2 cups coconut grated
    • 10 curry leaves
    • 1/2 tbsp peppercorn
    • 2 tsp channa dal
    • 1/2 tsp coriander seeds
    • 1/4 tsp jeera
    • 4tbsp oil
    • 3 nos star anise
    • 4 nos carddamom
    • 2 nos cinnamon
    • to taste salt

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. 1.Clean and cut the chicken into medium sized pieces (approximately 12-16 pieces). Peel the potato and cut into 6-8 medium size pieces. Wash and slit green chilies. 2.Soak the coconut in 2 cups of warm water, grind and extract a thick milk and keep aside. Repeat the process two more times but with only one cup water. Keep the three extracts separately.
    2. 3.Boil the peppercorn, jeera, chana dal and coriander seeds on a hot pan, cool and powder it. 4.Heat oil in a heavy-bottomed vessel, add the whole masala and fry till the flavour is released. Add the chicken, potato, curry leaves and chilies. Sprinkle the powdered masala and continue to stir. 5.Add the third coconut extract and allow to simmer. Now add the second extract and continue cooking till both the chicken and potato are cooked
    3. 6.Remove from fire and add the first extract and salt to taste. Reheat and simmer for a few minutes and serve hot with appams or porottas. TIP: You can make this stew with mutton / lamb also. Pressure cook the meat before following the above method.

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