Kerala Style Chicken Stew with Coconut Milk, One-Pot
Chicken curry cut simmered with potatoes, carrots and whole spices in coconut milk. Mild, white and made for appam or bread.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken.
- 02Temper
Heat the coconut oil. Fry the cinnamon, cardamom and cloves for 20 seconds. Add the onion, ginger, chillies and curry leaves and cook for 4 minutes without browning.
- 03Add the chicken
Add the chicken and salt. Cook for 5 minutes, turning.
- 04Add vegetables
Add the potatoes, carrot and water. Cover and simmer for 20 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 05Add the coconut milk
Lower the heat. Stir in the coconut milk and pepper. Warm through for 3 minutes without boiling.
- 06Serve
Serve with appam, bread or rice.
Questions
Why is the stew white?+
No turmeric or chilli powder goes in. Colour comes from the coconut milk.
Can I use thick coconut cream?+
Yes. Thin it with a little water to the consistency of single cream.