Department of Cultural Affairs, Government of Kerala

Kerala Culture

Chicken Stew

Chicken cut into medium pieces – ½ Kg
Diced potatoes – ½ cup
Diced carrots – ¼ cup
Diced onions – ½ cup
Big chilly cut into two – 4 nos
Cinnamon – 2 sticks
Cloves – 6 nos
Cardamom – 4nos
Fennel seeds – 1 tsp
Biriyani leaf/ Rambha leaf – 2 nos
Chopped ginger – 1 tsp
Skinless garlic – 8 pods
Pepper powder – ¼ tsp
Coconut thin milk – 1 ½ cup
Coconut thick milk – 1 cup
Curry leaves – as required
Coriander leaves – as required
Salt – as required
Coconut oil – 4 tsp
Ghee – 1 tsp
Cashew nuts – 8 nos
Method of Preparation:
In a pressure cooker, add oil. Add cinnamon, cloves, cardamom, fennel seeds, potatoes, green chilies, carrots, biriyani leaf, chicken pieces, carrots, onion, garlic and ginger. Sauté well. To this, add thin coconut milk and cook till you hear a whistle. Add pepper powder and salt. Now add cashew paste (cashew nut should be soaked in hot water before hand) and thick coconut milk. Remove from the flame before it boils. Add curry leaves, coriander leaves and ghee.


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