Last few months have been no-chicken days at my home. I got many requests for chicken recipes, but both my husband and I absolutely didn’t want to eat chicken. So these days I cook it only when we invite someone for lunch/dinner. Now the problem with that is, it is very difficult to take pictures when I am cooking some elaborate meal for guests and all that I want to do after cooking is, just sit down and take a deep breath. Taking pictures on these days definitely looks like a big chore to me. But since these are the only times when I cook chicken, I have no choice and most of the time, the pictures come out blur as the above picture.
Anyway, after that rant, let me come to this dish at hand. This is supposed to be Chicken stew from Kerala. I have adapted this recipe from theindian. The main thing that attracted my attention to this dish was the vegetables used in this dish. It has a coconutty taste to it because of the coconut milk used in it. The whole spices give a very good aroma to the dish. Both our guest and we enjoyed it a lot.
7-8 chicken pieces
1 tea spn fresh ginger-garlic sliced into thin pieces
1 and 1/2 cups coconut milk
1/2 tea spn mustard seeds
6-7 curry leaves
1 bay leaf
1/2 cup chopped onions
1/4 cup chopped potatoes
1/4 cup chopped carrots
2-3 green chilies
1/2 tea spn garam masala
Heat ghee, add mustard seeds. When they start popping, add curry leaves, cinnamon, cardamom and bay leaf. Fry for a min and add onions, ginger, garlic. Fry till they turn slightly brownish.
Add marinated chicken pieces and fry for 1-2mins. Add potatoes, carrots, coconut milk, green chilies, salt. Cover and cook for about 12-15mins till the chicken and vegetables are tender.
Now sprinkle the garam masala and mix well. Serve hot with rice or rotis.
Serves : 3-4
Preparation time : 40mins