We are all stuck up in our homes for almost a month now, without maids and cooks. The option of ordering food from outside is risky and choice isilimited.
I was craving some original Kerala chicken stew, and my go-to restaurant was closed.
So I decide to cook it myself! Found out the recipe from Archana's Kitchen website, tweaked it a bit and here it is!
Want to know how?
Just marinade the chicken pieces in yoghurt, ginger garlic paste, and a pinch of haldi and chilli powder.
Heat oil in a pressure cooker, add peppercorns, cinnamon and cloves.
Fry one large onion chopped into thin slices. Add one carrot, one potato, a handful of beans, all cut into small pieces.
Once the vegetables are sauteed, put the chicken and fry for five minutes. Add half of the coconut milk (I used readymade coconut milk carton), salt to taste and a little water. You can grind a few cashews to paste and add to thicken the gravy. Closethe lid and allow one whistle.
Allow pressure to release on its own. Add the remaining coconut milk and stir.
Heat ghee in a pan, add one chopped onion, curry leaves, and two chopped garlic pods. Pour all this into the stew. And it's done! Sprinkle coriander leaves if you want.
It's both heathy and tastes yummy. You can serve it with rice or parathas or rotis. If you can make rice appams to go with it then nothing like it!
Give it a try....it's a delicious lockdown treat.
I was craving some original Kerala chicken stew, and my go-to restaurant was closed.
So I decide to cook it myself! Found out the recipe from Archana's Kitchen website, tweaked it a bit and here it is!
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| Pic: Kerala chicken ishtew/stew |
Want to know how?
Just marinade the chicken pieces in yoghurt, ginger garlic paste, and a pinch of haldi and chilli powder.
Heat oil in a pressure cooker, add peppercorns, cinnamon and cloves.
Fry one large onion chopped into thin slices. Add one carrot, one potato, a handful of beans, all cut into small pieces.
Once the vegetables are sauteed, put the chicken and fry for five minutes. Add half of the coconut milk (I used readymade coconut milk carton), salt to taste and a little water. You can grind a few cashews to paste and add to thicken the gravy. Closethe lid and allow one whistle.
Allow pressure to release on its own. Add the remaining coconut milk and stir.
Heat ghee in a pan, add one chopped onion, curry leaves, and two chopped garlic pods. Pour all this into the stew. And it's done! Sprinkle coriander leaves if you want.
It's both heathy and tastes yummy. You can serve it with rice or parathas or rotis. If you can make rice appams to go with it then nothing like it!
Give it a try....it's a delicious lockdown treat.
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