Cooking by serendipity. A ridiculously easy to cook 'Kerala inspired chicken' stew.

Kerala inspire chicken stew

I made a chicken stew last night that turned out to be so good that I thought that I must share the recipe with you here. Like most of my cooking, it involved very little time in the kitchen.

The dish happened entirely by chance. I had thawed a couple of chicken drumsticks earlier in the day and had cut and cubed some potatoes for a chicken roast for our dinner. I heard K phone our local grocer for some deliveries in the evening and on a whim, I requested her to call for a pack of coconut milk. I decided that I would make a Keralite/ Malayali (I am not sure which is professionally correct) chicken stew.

Being the sort of person I am, I did not look at any recipe book for this. I followed my instincts and the dish that came out made K say at the end of dinner, "how soon can we have this again?"

It is not 'authentic' of course. Let's just call it a 'Kerala inspired stew' and here is the recipe.

Ingredients for 2:

1.5 teaspoon of coconut oil, 10/15 whole mustard seeds, 4,5 curry leaves, 1/2 a teaspoon of finely chopped garlic and ginger, 1 carrot and 1 potato, 2 chicken drumsticks, salt, crushed pepper 1 teaspoon, 200 ml coconut milk and an equal amount of water


Cook:


Coconut oil - spices - potato, carrot

  1. Heat 1 teaspoon of coconut oil (my friend Rashmi gave us a couple of bottles including one flavoured one of a brand called Soulfull when we met her at Pune recently and this is the first time that we are cooking with coconut oil at home)
  2. Add 10/15 whole mustard seeds, 4,5 curry leaves, 1/2 a teaspoon of finely chopped garlic and ginger. You could add a split green chilli and whole pepper here. I was avoiding the former and did not have the latter.
  3. After this splutters, add the carrot and potato and stir it till it gets a slight char
Add chicken

  1. Add the chicken. Salt and 1/2 a teaspoon crushed black pepper and stir till chicken gets a slight char
  2. Add coconut milk, we used a 200 ml Dabur Hommade pack and 100 ml of water
  3. Let it come to a boil and then reduce the flame and let it simmer for at least 20 min. If the sauce reduces (as it did in our case) add some more water
  4. Add a teaspoon of coconut oil and some crushed back pepper at the end for seasoning


I guess appam is what one should have it with. I had soft pav at home which would have worked, but decided to make red rice at the last moment as I had a lot of bread through the day. Worked well but planning to make red rice at the last minute means that it you will have to wait for it to get ready well after the stew is!

The red rice took a lot more time to cook

Comments