I love Chicken prepared in almost any form. But when we have it for breakfast, the choice is always the ‘Chicken Stew‘. Its a comfort food also served at large gatherings. Recently we had gathered at our friends place after they had returned from vacation in India and needless to say, it was a fantastic spread ! They had carried along with them the perfect accompaniment for the Chicken Stew, the traditional Kerala bakery bread. Though its a bit thicker than most of the normal loaves sold in the supermarket, its one of the best milk bread I’ve had !
Though most Chicken Stew recipes can seem similar, like most dishes every person has their own ‘Midas’ touch that adds a unique character to their preparation…. and I loved this dish..!!
CHICKEN STEW RECIPE (Courtesy Bindu)
Chicken – 1 kg
Potato – 2 large (cubed)
Tomato – 1 (sliced)
Carrot – 1 (cut into thin round slices)
Peas – 1/2 cup
Garlic – 5 – 6 cloves (chopped fine)
Green chilly – 4
Curry leaves – 2-3 stalks (keep half the leaves to be used later)
Spices – Cardamom, Cinnamon, Cloves, Whole black pepper
Cornflour – 1 tbsp
Thick coconut milk – 1 tin/1 1/2 cups
Ghee – 1 tsp
1. Heat oil in a deep bottom pan and add the spices (cardamom, cinnamon, cloves, whole black pepper).
2. Add the sliced onions, ginger, garlic, green chilly & curry leaves and saute for a few minutes till the onion becomes soft/transparent.
3. Add the potatoes and saute for 4 – 5 mins.
4. Then add the chicken and salt (to taste) and cook till it is almost cooked through.
5. Add the cornflour (1 tbsp mixed in 1/4 cup warm water).
6. Then add the tomato, carrot and peas and saute for 2-3 mins.
7. Add the thick coconut milk and bring to a boil while stirring continuously.
In a separate skillet, heat the ghee and add the remaining onions and curry leaves and saute till the onions are light brown.
Add to the stew and serve.
Garnish with pepper powder and garam masala powder.