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Chicken Stew with Coconut Milk

Easy and tasty Chicken stew Kerala style that is also dairy free.
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Cuisine Indian
Servings 4 People

Equipment

  • Cooking Pot
  • Mixer Grinder

Ingredients
  

  • 750 grams Chicken Pieces
  • 1 big Onions thinly sliced
  • ½ small Onion finely cubed
  • 1 big Carrots cut into small cubes ½ an inch in size
  • 2 medium Potatoes cut into cubes of an inch in size
  • 1 can Coconut milk Of any brand. I have tried Eastern and American Garden both are good
  • 15 Cashews soak in warm water for 5 mins
  • 3 tbsp Shredded Coconut
  • 4 Cloves
  • 1 Bay leaf
  • 1 Star Anise
  • 6 Black Peppercorns
  • 2 Green Chillies slit in between
  • 3 springs Curry Leaves
  • 1 tbsp Ginger/ Garlic paste
  • 1 tsp Black Pepper Powder
  • 4 tbsp Coconut oil
  • Salt as required

Instructions
 

  • Grind the soaked cashews with shredded coconut into a smooth paste using very little water
  • In a cooking pot on medium heat add 3 tbs coconut oil
  • Once the oil is hot add cloves, bay leaf, star anise and peppercorns
  • Once they start to splutter, add the sliced onions and fry them until light golden color just until they are soft
  • Add green chillies and ginger garlic paste and fry for 2 mins
  • After that add 2 springs of curry leaves and give it a stir
  • Now, add the carrots and potatoes and fry adding little water at a time also add in salt and black pepper powder
  • When the vegetables are 3/4th done add the chicken pieces and fry on a high flame until water from the chicken dries up
  • On Medium flame, add in the cashew and shredded coconut paste and fry it for 5 mins adding little water at a time
  • Now add the coconut milk and mix well until well combined.
  • Check the seasoning and adjust the salt and pepper powder as per your taste requirements
  • Cover and cook the stew until the chicken and vegetables are thoroughly cooked. Once done switch of the flame.
  • Lastly, take a small frying pan, on medium flame add 1 tbs coconut oil.
    When heated add 1 spring curry leaves and 1/2 finely chopped onions.
    Fry until light golden brown and then pour it on the stew, mix well and then cover the vessel.
    Let it sit for 5 mins and you can then serve it.

Notes