ചിക്കൻ സ്റ്റൂ റെസിപ്പി | Chicken Stew Kerala style #shorts #chickenstew #malayalamrecipe #cooking

Kerala Chicken Stew is a traditional dish from Kerala (India). It is a mild chicken curry prepared using bone-in chicken, veggies, spices, and coconut milk. Make it using my easy recipe and serve it with steamed rice, appam, or hoppers.

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Chicken – Use skinless bone-in chicken pieces, as bones add flavor to the curry. However, if you are not a bone-in chicken person, you can use boneless chicken cut into small pieces.

Vegetables – I have added vegetables such as potatoes and carrots, but you can also add green beans, green peas, cauliflower, etc.

Coconut Milk makes the base of Kerala chicken stew curry. You will need thin coconut milk and thick coconut milk.

Mix ¼ cup thick coconut milk with 2 and ¼ cups of water to make thin coconut milk.

Cashew Nut Paste – It adds creaminess and richness to the curry.

Whole Spices – This curry is mildly spiced with whole spices like green cardamoms (hari elaichi), cloves (laung), cinnamon (dalchini), black peppercorns (kali mirch), and bay leaves (tejpatta).

Oil – Use only coconut oil for the traditional authentic taste.

Others – You will also need onions, fresh ginger, garlic, green chilies, curry leaves, and salt.

Tempering is optional but adds so much taste that it’s highly recommended. You will need coconut oil, pearl onions (shallots), and curry leaves 1 tablespoon finely chopped ginger

Chicken 450 gm
Coconut Oil
Cinnamon Stick
Green Cardamoms
Bayleaf
cloves
Crushed Pepper corn’s
Shallots
Green Chilly
Carrot
Potato
Tomato
Salt to taste
Coriander Powdee
Masala Powder
Turmeric Powder

For Tempering
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Coconut Oil
Dry Chilly
curry Leaf’s
Mustard seeds

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Let’s make chicken stew..

In a pan, add oil and fry cinnamon, cloves, cardamom, and bay leaves.
Add green chilies, carrots, and potatoes and fry..

When it is well cooked, add chicken and salt to taste and cook.
Add a small tomato..

While the chicken is cooking, add coriander powder, Masala powder, crushed peppercorns, and turmeric powder and mix well..

Then add the second coconut milk and cook covered..
While the chicken is cooking, add the first coconut milk and cashew paste and heat for a while and set aside…

In another pan, heat ghee and fry mustard seeds, dried chilies, and curry leaves.
Add to the curry…

Set aside for a while before serving to balance the flavors…

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