Kerala Chicken Stew

Recipe by Brian Holley
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pound the ginger, turmeric and black pepper with mortar and pestle.
  • Mix the sliced onions with the chilies.
  • 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.
  • Add the cinnamon, garlic and cardamoms, fry 1 minute Add the ginger paste, cloves and curry leaves. cook 1 minute.
  • Add the chicken and cook for 3 minutes.
  • Pour in the coconut milk and stock and cook for 5 minutes.
  • Add the frozen vegetables and potatoes, sprinkle with garam masala. Cook till the potatoes are tender.
  • Serve with good crusty bread as a super dish, or with boiled rice as a main course.
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