AuthorChef Soju PhilipChicken stew with Appams- The murmuring itself brings some nostalgic memories alive. This is a traditional festive dish especially in Easter which will serve in breakfast time. Chicken cooked with potatoes and carrots, flavored with ginger and curry leaves, spiced with green chilli and simmered in thin coconut milk was an easy to make delicious dish. The thin crispy lazed appams will best compliment to it and evry one will crave for this magical combo.The Syrian Christians were accounted for this stew, but its believed that the British era were introduced this dish to Kerala. The local cooks who worked for British modified it as per local taste and availability. its then adopted by the Christians as on of their traditional and favorite dish which can offer to any food lovers with love.
Clean the chicken, cut into small pieces, wash well and drain. Peel and slice the onion, cut the green chilli into two. Peel the potatoes and carrots and cut it into small dices. Keep 2 cardamom apart and rest ground into a fine powder.
Heat coconut oil in a pot, add whole garam masalaa, curry leaves, ginger, garlic and green chilli. Fry well, add sliced onions and saute for a while. add chicken, potatoes, carrots and saute for a while. add salt and pepper. Pour the thin coconut milk and simmer till the chicken and vegetables are almost done. Pour the thick coconut milk and heat gently, check the seasoning, sprinkle the cardamom powder and remove from the fire.
Heat ghee in a pan, splutter curry leaves, add the shallots and cashew and fry well. Pour over the stew. Serve hot with crisp Appams.
Ingredients
Directions
Clean the chicken, cut into small pieces, wash well and drain. Peel and slice the onion, cut the green chilli into two. Peel the potatoes and carrots and cut it into small dices. Keep 2 cardamom apart and rest ground into a fine powder.
Heat coconut oil in a pot, add whole garam masalaa, curry leaves, ginger, garlic and green chilli. Fry well, add sliced onions and saute for a while. add chicken, potatoes, carrots and saute for a while. add salt and pepper. Pour the thin coconut milk and simmer till the chicken and vegetables are almost done. Pour the thick coconut milk and heat gently, check the seasoning, sprinkle the cardamom powder and remove from the fire.
Heat ghee in a pan, splutter curry leaves, add the shallots and cashew and fry well. Pour over the stew. Serve hot with crisp Appams.
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