Kerala Chicken Stew
Gentle, coconutty, almost no chilli. The opposite of a heavy curry.
Ingredients
- 600g chicken
- 1 can coconut milk
- 2 potatoes, cubed
- 2 onions, sliced
- 1 inch ginger, juliennes
- 4 green chillies, slit
- 20 curry leaves
- 1 tsp black pepper
- Whole spices: cinnamon, cloves, cardamom
- 3 tbsp coconut oil
Method
- Whole spices in coconut oil, then onions, ginger, green chillies and curry leaves. Soften without browning — this stew should stay pale.
- Chicken and potatoes, salt, pepper, and the thin part of the coconut milk plus 1 cup water.
- Cover, simmer 25 minutes till the chicken is tender.
- Add the thick coconut cream last. Heat through but never boil.
- Curry leaves fried in coconut oil poured on top. Appam, idiyappam or bread.