CHICKEN STEW (KERALA-STYLE)

Chicken Stew (Kerala-Style) image

Enjoy your Sunday brunch with a Kerala-style chicken stew. This mildly spiced, creamy stew can be paired with appam, bread, or chapatis. Alternatively, you can have it with rice.

Provided by The Take It Easy Chef

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h12m

Yield 4

Number Of Ingredients 20

Ingredients

2 tablespoons coconut oil
1 (1 inch) piece cinnamon stick
1 ½ teaspoons black peppercorns
4 whole cloves, or more to taste
2 pods cardamom
4 cloves garlic, minced
1 (1 inch) piece ginger, minced
1 onion, finely chopped
1 bay leaf
1 potato, cubed
1 small carrot, cubed
2 green chile peppers, sliced lengthwise
3 green beans, finely chopped
salt to taste
1 teaspoon ground black pepper
¾ teaspoon ground turmeric
14 ounces chicken breast, cut into small pieces
water to cover
¾ cup coconut milk
2 tablespoons green peas

Steps:

Melt coconut oil in a large pot over medium heat. Add cinnamon stick, peppercorns, cloves, and cardamom; cook and stir until fragrant, about 1 minute. Add garlic and ginger; cook and stir until browned, about 1 minute.
Stir onion and bay leaf into the pot; cook, stirring constantly, until onion is translucent, about 5 minutes. Add potato, carrot, green chile peppers, green beans, and salt. Stir in ground black peppers and turmeric. Cook, covered, for 3 minutes.
Stir chicken into the pot until evenly mixed, 2 to 3 minutes. Pour in enough water to cover the chicken. Reduce heat to low; cover and cook until chicken is tender, about 30 minutes.
Stir coconut milk and green peas gently into the pot. Cook until heated through but not boiling, about 5 minutes.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 23.1 g, Cholesterol 51.2 mg, Fat 18.2 g, Fiber 4.6 g, Protein 23.2 g, SaturatedFat 14.5 g, Sodium 109.9 mg, Sugar 4.7 g