DISH NAME : KERALA CHICKEN STEW

Preparation Time : 15 minutes

Cooking Time : 15 minutes

Description

This stew like all Kerala stews, is mildly flavored with no over powering flavors or spices. It is creamy, thick & pleasantly sweet.

Note

1) Here corn flour is added mainly to prevent coconut milk from splitting. It also gives thickness to stew. Adding more corn flour will give more thickness, but taste will differ.
2) I used chicken with bones as it has more flavor, than boneless chicken. Whereas from table etiquette, boneless is easy to eat.
3) Adding sugar to stew will give a good taste.

Method

1) Soak cashew in boiling hot water. Keep aside for 20 minutes. Grind cashews with the soaked water.
2) Boil chicken along with 1 tsp. ginger & lightly crushed 1 tsp. peppercorns and salt till cooked. Set aside.
3) Boil potatoes, green peas and carrots with a bit of salt till just cooked. Set aside.
4) Heat oil and clarified butter and saute cardamom, clove and cinnamon.
5) Add sliced onion, garlic, green chillies, ginger and remaining peppercorns.
6) Add cornflour and just fry lightly.
7) Add boiled chicken, potatoes, peas and carrot along with second extract of coconut milk and cook. Let chicken and vegetables cook in coconut milk till it comes to a boil.
8) Stir in first extract ( thick) coconut milk along with cashew paste and sugar. Let it simmer lightly. Remove from fire.
Garnish
1) Heat clarified butter.
2) Fry cashews till light brown.
3) Add raisins/sultanas and curry leaves. When raisins puff up, put off fire. Pour this over stew.

Serving Suggestions

Serve with hoppers, string hoppers, bread etc.