Kerala Chicken Stew

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Total Time
45mins
Prep
10 mins
Cook
35 mins

Wonderful stew for a cold day. The use of frozen vegetables makes this easy to prepare and cook.

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Ingredients

Nutrition

Directions

  1. Pound the ginger, turmeric and black pepper with mortar and pestle.
  2. Mix the sliced onions with the chilies.
  3. Heat the oil, and butter in a deep pan, add the mustard seeds, when they start to pop add the bay leaf. Stir. Add the onions and chillies, fry till just golden.
  4. Add the cinnamon, garlic and cardamoms, fry 1 minute Add the ginger paste, cloves and curry leaves. cook 1 minute.
  5. Add the chicken and cook for 3 minutes.
  6. Pour in the coconut milk and stock and cook for 5 minutes.
  7. Add the frozen vegetables and potatoes, sprinkle with garam masala. Cook till the potatoes are tender.
  8. Serve with good crusty bread as a super dish, or with boiled rice as a main course.
Most Helpful

4 5

I am now adding stars!!! We are still eating leftovers of this that we'd frozen. DH will not stop talking about it. He is noticing flavors and depths and exclaiming- he VERY rarely does that. Another winner! This week we're trying Burmese Beef. Stay tuned!!! :) ** DH is from Kerala and his mom makes something like this all the time. He enjoyed it very much, as did I. I was really unsure, because the smell while cooking was off, and I need to figure out why. Although, he said it smelled great. I loved the use of frozen veggies. It added a sweetness and a pretty effect, as well. Having said that- the recipe doesn't state where to put the onions or the cloves! I just did them with the spices after the garlic/spices step and cooked them for a while, until they were soft and slightly caramelized.