ചിക്കൻ സ്റ്റൂ|How to make Kerala Style Chicken Stew|Curry World By Deva's Mom*Eps:133

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + coconut extract

Almond milk provides a lower calorie option while still adding creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while chicken thighs offer a more economical choice.

Cut & clean the medium-sized chicken using vinegar diluted water. Marinate it with salt, pepper powder, and ginger-garlic paste, then refrigerate for 1 hour.

Grind the grated coconut with 1 glass of water, squeeze through a strainer to obtain thick coconut milk.

Grind the same coconut again with 2 glasses of water, squeeze through a strainer to obtain thin coconut milk.

In a large cooking pan, heat 1 tbs of ghee/oil. Sauté ginger, garlic, green chilly, and onion until translucent.

Add cloves, star anise, cinnamon sticks, fennel seeds, and cardamom. Sauté well.

Add cumin powder, garam masala powder, and pepper powder. Sauté until the raw smell goes away.

Add cubed carrot and potato, and mix well.

Add salt and mix well.

Add marinated chicken and mix well for 10 seconds.

Close with a lid and cook for 10 minutes on simmer without adding additional water.

After 10 minutes, open the lid and mix well. Add thin coconut milk and cook for another 15 minutes.

Add thick coconut milk and mix well. After adding the first extract of coconut milk, do not boil the stew. Remove from flame.

Season with ghee, cashews, and curry leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens