Are you craving a comforting, flavorful dish that transports you to the sun-drenched shores of Kerala? Look no further! This Kerala Chicken Stew recipe is a delicious and relatively easy dish perfect for a weeknight dinner or a special occasion. Known for its rich coconut milk base and aromatic blend of spices, this classic South Indian recipe is a true taste sensation, easily adaptable to suit your spice preferences. Whether you're a seasoned cook or just starting your culinary journey, this easy recipe is guaranteed to impress. Prepare for a culinary adventure that will leave you wanting more!
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1 inch ginger, grated
- 4 cloves garlic, minced
- 1 green chili, slit lengthwise (adjust to your spice preference)
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp black pepper powder
- ½ tsp red chili powder (adjust to your spice preference)
- 1 tsp garam masala
- 2 bay leaves
- 4-5 curry leaves
- 1 tbsp coconut oil
- 1 (13.5 oz) can full-fat coconut milk
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice, for serving
Step-by-Step Instructions:
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Sauté Aromatics: Heat coconut oil in a large pot or Dutch oven over medium heat. Add bay leaves and curry leaves, sautéing for a few seconds until fragrant. Add chopped onions and sauté until softened and lightly golden, about 5 minutes.
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Spice it Up: Add grated ginger, minced garlic, and slit green chili. Sauté for another minute until fragrant, being careful not to burn the garlic.
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Bloom the Spices: Stir in turmeric powder, coriander powder, cumin powder, black pepper powder, red chili powder, and garam masala. Cook for 30 seconds, stirring constantly, to release the aromas.
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Add Chicken: Add the chicken pieces to the pot and stir well to coat them with the spice mixture. Cook for about 5-7 minutes, until the chicken is lightly browned.
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Simmer in Coconut Milk: Add chopped tomatoes and salt. Pour in the coconut milk, stir well, and bring the mixture to a gentle simmer.
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Cook to Perfection: Reduce heat to low, cover the pot, and let the stew simmer for 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
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Garnish and Serve: Once cooked, garnish the Kerala Chicken Stew with fresh cilantro. Serve hot with steamed rice. Enjoy the delicious flavors!
Cooking Tips for the Best Kerala Chicken Stew:
- Chicken Choice: Using bone-in chicken pieces will add extra flavor to the stew. However, boneless chicken thighs are easier to cook.
- Spice Level: Adjust the amount of green chili and red chili powder to control the spice level according to your preference.
- Coconut Milk: Using full-fat coconut milk is essential for achieving the rich and creamy texture of this dish.
- Simmering Time: The simmering time may vary depending on the size and type of chicken used. Ensure the chicken is fully cooked before serving.
Delicious Variations:
- Vegetable Kerala Stew: Substitute chicken with your favorite vegetables like potatoes, carrots, peas, and beans for a vegetarian version.
- Spicy Kick: Add a pinch of freshly ground black pepper or a few extra green chilies for an extra spicy kick.
- Coconut Cream: Stir in a dollop of thick coconut cream at the end for an extra rich and luxurious finish.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients used and serving size.
- Calories: Approximately 350-400
- Protein: Approximately 30-35g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 15-20g
This Kerala Chicken Stew recipe is a perfect example of how delicious and healthy homemade cooking can be. It’s a quick dinner idea that's satisfying and bursting with flavor. Give it a try and share your culinary experience! We'd love to hear about it!