Chicken Stew Kerala Style Food
KERALA CHICKEN STEW
Make and share this Kerala Chicken Stew recipe from Food.com.
Provided by Brian Holley
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 1080, Fat 48.2, SaturatedFat 26.1, Cholesterol 298, Sodium 409.9, Carbohydrate 46.4, Fiber 8.9, Sugar 5.9, Protein 115.7
KETO CHICKEN STEW
A Kerala style Keto Chicken Stew
Provided by Sahil Makhija
Categories Main Dish
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy bottom saucepan and add in the cloves, peppercorns and cardamom. Fry them till the oil gets hot and they start to sizzle. Add in the sliced red onions and mix well. Once they start to turn translucent add in the two green chillies and ginger and sautee. Then add the curry leaves and continue to satuee.
- Once the onions are just getting a slight bit of colour you want to add in the chicken and continue sauteing. You don't want to get any colour on the chicken you just want it to start cooking. So keep the heat on medium. Season the chicken generously with salt. When the chicken turns colour from pink to white then add in the 300ml of water.
- Bring the water to the boil and turn the heat down to medium, cover with a lid and cook for 10 minutes.
- Then add in the carrots, green beans and coconut cream. Give everything a good mix. Bring it back up to a boil, turn the heat down to medium and cook for another 10 minutes.
- After 10 minutes the chicken should be done, vegetables should be tender and it's almost ready. If you want the stew slightly thicker you can cook it without a lid for another 5-8 minutes. You can also use xanthan gum.
- Finish the stew with some fresh coriander. Serve with cauliflower rice or Keto dosa.
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- Press sauté, add the coconut oil and when it melts, add the onion. Stir-fry for 10-12 minutes or until they turn brown. Remove some of the onions and set them aside to use as a garnish.
- Add the curry leaves and the chicken. Stir-fry for 8-9 minutes, or until the chicken is no longer no longer pink and is mostly cooked through.
- Add the ginger and ground spices and give everything a good mix so that the chicken is coated with all of the spices.
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- Crush the whole masala (number 4 ingredient). Heat oil in a deep pan & splutter the whole masala. Add onion, ginger &garlic, green chilly & curry leaves. Saute till onion becomes soft and keep in mind that onions should not brown in this recipe.
- When the chicken is half done, add the cubed carrots too. Continue cooking until the chicken is fully done. (optional to add carrots)
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From youtube.com
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