Photograph of the finished Chicken stew Kerala

India · Gà nấu sữa dừa kiểu Kerala

Chicken stew Kerala

50 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 3.4 lb
  • Photograph of Coconut milk Coconut milk 5 ⅛ cups
  • Photograph of Potato Potato 1.8 lb
  • Photograph of Onion Onion 2.4
  • Photograph of Curry leaves Curry leaves 48 leaves
  • Photograph of Cardamom Cardamom 0.7 oz
  • Photograph of Cloves Cloves 0.4 oz
  • Photograph of Green finger chillies Green finger chillies 16
  • Photograph of Coconut oil Coconut oil ⅔ cup
  • Photograph of Ginger Ginger 4.2 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Sauté cardamom and cloves in coconut oil, then stir-fry onions for 8 minutes.
  2. 2 To avoid the onions turning yellow, Kerala stews should be off-white, not brown.
  3. 3 Add the chicken, potato cubes, shredded ginger, and sliced green chilies to the diluted coconut milk.
  4. 4 Cook for 25 minutes over low heat until the chicken and potatoes are tender.
  5. 5 Pour in the thickened coconut milk during the last 5 minutes, making sure not to let it boil over.
  6. 6 When coconut milk thickens and boils vigorously, it separates the oil; this is a common mistake with this dish.

With an appliance

  • Pressure cooker 40 min

    Replace step 4: cook under low pressure for 8 minutes, then quickly release the pressure; add the thickened coconut milk after opening the lid.

Start cooking