Chicken Stew Recipe | Chicken Recipe | Side dish for Idiyappam | Chicken Stew With Vegetables

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner; chicken thighs are more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious; instant mashed potatoes save time.

Heat a deep white Kai and add 3 tbsp of coconut oil.

Once the oil is hot, add cinnamon sticks, cardamom pods, and cloves, and roast until aromatic.

Add 2 thinly sliced onions and sauté for 2 to 3 minutes until translucent.

Add 5 cloves of finely chopped garlic, a piece of finely chopped ginger, and 4 slit green chilies; mix well.

Add 1 potato peeled and cut into cubes, 1 chopped carrot, and a few fresh curry leaves; mix well.

Add 500g of fresh chicken, washed and cleaned, and mix everything together.

Season with 1 tsp of salt and 1 tsp of freshly ground pepper; mix well.

Add diluted coconut milk (1 ladle of thick coconut milk mixed with 1.5 cups of water) to the pan and cover; let it cook for 15 minutes on low heat.

After 15 minutes, check the chicken and potatoes; lightly mash the potatoes for a creamy texture.

Reduce the flame to the lowest and add thick coconut milk; gently mix in without boiling.

Add 1/2 tsp of garam masala powder and gently cook the gravy on low heat for 2 minutes.

Remove from the stove and set aside.

In a small pan, heat 1 tbsp of coconut oil for tempering.

Add 1 thinly sliced onion (or shallots) and fry until golden brown.

Add a few cashew nuts and roast them as well.

Add some fresh curry leaves to the tempering.

Pour the tempering over the stew, cover, and let it rest for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary