Ingredients: 300 grams Chicken – with bone cut into small pieces,1 inch Cinnamon Stick (Dalchini),1 tablespoon Whole Black Peppercorns,1 Carrot (Gajjar) – peeled and cubed,100 grams Green beans (French Beans) – chopped small,1 Potato (Aloo) – skin peeled and cubed,1 Onion – sliced,1 Green Chilli,4 cloves Garlic – chopped,1 inch Ginger – chopped,10 Cashew nuts – boiled in water and ground to a paste,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Black pepper powder,Coconut Oil – for cooking,Salt – to taste,1 Onion – sliced,2 cloves Garlic – chopped,1 sprig Curry leaves,Coconut Oil – for cooking
Time in minutes: 35 Servings: 4 Course: Lunch Diet: High Protein Non Vegetarian
Instructions: To begin making the Kerala Style Chicken Stew Recipe, wash the chicken pieces and cut them to small pieces. Keep all the vegetables prepped.Heat a pressure cooker with coconut oil, add cinnamon stick, cloves, and peppercorns and let them fry for few seconds.Add in the onions, garlic and ginger. Saute until they soften. Add vegetables- carrots, beans, potatoes and saute for 10 minutes.Add chicken, cashew nut paste, turmeric powder and salt. Saute well until it is evenly coated. Add half of the coconut milk and some water. Pressure cook for 1 whistle.Allow the pressure to release naturally and pour in the reaming coconut milk and give it a stir.Heat a sauce pan with oil, add curry leaves and allow it to splutter. Add onions and garlic and saute until they turn brown.Sprinkle the browned onions over the curry and serve.Serve the Kerala Style Chicken Stew Recipe along with Appam or How To Make Homemade Idiyappam Recipe – Rice Sevai Recipe and Kerala Style Egg Roast Curry Recipe by the side for a complete meal.