Chicken stew is the best side dish that you can have with Appam(a traditional Kerala dish). Moreover, Appam and Chicken stew / Vegetable stew is a famous combo in the Kerala breakfast menus. But here in my pic, you will see that I’ve teamed up my chicken stew with the Neypathal (another malabar delicacy), which is not a bad choice either. The recipe of neypathal will be coming soon. Anyways, this is a mild and less spicy curry with very subtle flavours that’s sure to tickle your taste buds. I’ve also added potato with chicken which gives the curry a creamy texture. Coconut and almond paste is also added to give the curry more richness.
Chicken – 1 kg
Potato – 2 big ( diced into small cubes)
Onion – 3 big (finely chopped)
Tomato – 2 big (finely chopped?
Ginger-garlic paste – 2 tablespoon (freshly crushed)
Green chillies – 6-7 (finely chopped)
Cinnamon – 2 small piece
Cloves – 3
Cardamom – 2
Cashewnuts – a handful
Salt – to taste
Garam masala – 1/2 teaspoon
Oil – 1/4 cup
Coconut milk – of 1 coconut
Coriander leaves – for garnishing
Soak cashewnuts in warm water for 30 minutes and make a fine paste. Set aside.
Keep the coconut milk also ready.
Heat oil in a heavy bottomed saucepan. Add cinnamon, cloves and cardamom.
Sautè for a few seconds and add onion and some salt. Keep stirring from time to time.
When the onion becomes transparent, add finely chopped green chillies and freshly minced ginger – garlic paste. Sautè for a couple of seconds and add chopped tomatoes and diced potatoes. Mix well. Cover and cook for 5 minutes.
Add cleaned chicken and mix well.
No need to add any water. Cover and cook in medium low flame for 8-10 minutes.
When the chicken and potatoes are completely cooked, add coconut milk and mix.
Let it boil. Adjust salt.
Now add cashewnut paste and mix well.
Finally add garam masala and coriander leaves and turn off the flame.
Serve hot with appam or rice or chapathis or anything you wish. Children will love this because its not spicy.