Recipe by Simba7
This is a wonderful sounding recipe from the Indian state of Kerala. I have not tried it yet, but I plan to soon!
Top Review by Chandra M
This was delicious! I was so glad I was able to find the curry leaves, their flavor was excellent and added so much to this. Especially paired with the cardamom pods. I used serrano peppers, and the dish was quite spicy. When I make it next time I will probably only use 4 peppers. One other note, I used light coconut milk for the thin, and coconut cream for the thick coconut milks listed. I served with saffron infused brown basmati rice.
- 3 lbs boneless skinless chicken thighs, cut into bite size pieces
- 6 tablespoons vegetable oil
- 1 1⁄2 teaspoons whole black peppercorns
- 4 1⁄2 inches cinnamon sticks
- 10 whole cloves
- 8 whole cardamom pods
- 3 large onions, cut in half lengthwise and then cut crosswise into fine half rings
- 1 1⁄2 inches piece fresh ginger, minced
- 1 tablespoon flour
- 6 fresh hot green chili peppers, slit slightly down their center
- 2 1⁄2 cups thin coconut milk
- 3 medium sized potatoes, peeled and cut lengthwise into 1 inch thick fingers
- 1 1⁄2 teaspoons salt
- 1 tablespoon lemon juice or 1 tablespoon lime juice
- 1 tablespoon coconut oil (or any other vegetable oil)
- 4 tablespoons peeled and finely sliced shallots
- 15 curry leaves (fresh or dry)
- 1 1⁄4 cups thick coconut milk
Directions See How It's Made
- Over a medium flame, heat 6 tablespoons of oil in a large, wide-based casserole pan.
- When hot, put in the peppercorns, cinnamon sticks, cloves and cardamom pods.
- Stir once and add the ginger and onions.
- Sauté until the onions are translucent.
- Put in the flour and stir it around for half a minute.
- Add the green chillies, chicken, and thin coconut milk. bring to a boil.
- Cover, then turn the heat to low and simmer for about 10 minutes.
- Add the potatoes and the salt and stir.
- Bring to a boil, then cover. Turn the heat to low and simmer for about 20 minutes or until chicken and potatoes are tender.
- Stir in the lemon juice.
- Heat the coconut oil in a small frying pan on medium heat. When hot, put in the sliced shallots.
- Stir and fry the shallots until they are lightly browned.
- Put in the curry leaves and stir for a second.
- Pour the contents of the frying pan into the chicken stew. Stir in the thick coconut milk and add it to the stew as well.
- Bring to a simmer, stirring gently all the time.
- As soon as the first bubbles appear, turn off the heat.
- Serve with hoppers (rice pancakes) or plain rice.