Recipe of Award-winning Chicken Stew - Kerala Style

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, chicken stew - kerala style. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chicken Stew - Kerala Style is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Chicken Stew - Kerala Style is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook chicken stew - kerala style using 23 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chicken Stew - Kerala Style:

1. Take 250-300 gm chicken on bones, curry cut
2. Take 1/2 cup raw papaya, cubed
3. Prepare 1 carrot, cubed
4. Get 8-10 beans, cut
5. Get 5-6 mushrooms, diced
6. Get 1/4 cup green peas
7. Make ready 2 & 1/2 cups thin coconut milk
8. Take 1 cup thick coconut milk
9. Take 1-2 tbsp. coconut paste
10. Prepare 2 tbsp. coconut oil
11. Get 1 inch cinnamon stick
12. Take 3-4 green cardamoms
13. Make ready 4-5 cloves
14. Get 1-2 star anise
15. Get 1-2 bay leaves
16. Make ready 1 onion, chopped
17. Make ready 1 sprig curry leaves
18. Make ready 2-3 cloves garlic, chopped
19. Get 1 inch ginger, chopped
20. Take 2 fresh green chilies, slit
21. Prepare to taste salt
22. Get 1/4 tsp. pepper powder
23. Prepare 1 tsp. coriander leaves

Steps to make Chicken Stew - Kerala Style:

1. Heat oil in a pan and temper with the cinnamon, cardamoms, cloves, bay leaves and star anise.
2. Add ginger, garlic, onion & curry leaves. Saute till the onion is translucent.
3. Add the chicken, veggies and green chilies. Give it a mix.
4. Add the thin coconut milk, salt and pepper. Simmer on a low flame till everything is nicely cooked.
5. Add the thick coconut milk and coconut paste. Give it a stir and bring it to a boil. Switch off the flame.
6. Garnish with coriander leaves & serve with appam, idiyappam or just plain steamed rice.

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