Chicken Stew

THE first meal we had after landing in Chennai earlier this year was homecooked appam with mutton stew. I loved the combination, and especially the stew because it was so tasty and aromatic. Our friend Becky said it’s an easy dish to prepare, and just recommended a Keralan cookbook for the recipe.

I made that meal but with chicken, the first weekend after I came back from the trip to cure my post-holiday blues.

I failed miserably at making appam – even with the non-stick pan I lugged home – but the chicken stew is easy to make.

It’s still the aroma of the spices, curry leaves and green chillies that I love most, and it’s always a reminder of a wonderful holiday with good friends who pampered and spoilt us.

Ivy Soon writes for the Don’t Call Me Chef column in Star2.

Print Recipe
Servings
5servings
Servings
5servings
Print Recipe
Servings
5servings
Servings
5servings
Ingredients
Servings: servings
Units:
Instructions
  1. Heat up the cooking oil and fry the spices and curry leaves till aromatic.
  2. Add the onions, ginger and green chillies.
  3. Stir for a few minutes till fragrant.
  4. Then add the chicken and potatoes. Fry to mix everything up for about five minutes over medium heat.
  5. Lower the heat and add the thin coconut milk.
  6. Let it simmer till the chicken is cooked and the potatoes have softened.
  7. Then add the thick coconut milk and season. Cook for another two or three minutes.
  8. Serve with appam or rice.

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