SERVES 4
This mildly spiced and flavorful chicken stew from the Indian state of Kerala is relatively easy to make. The traditional recipe uses freshly grated coconut, green chilies, ginger, and onions ground together to form a thick paste. I have improvised here and used canned coconut milk for easier and faster preparation. Also, I sprinkle sumac just prior to serving to add some tanginess to the dish. This too is not part of the original recipe.
2 lb chicken thighs, boneless and skinless, cut into medium sized pieces
10-12 new or small baby potatoes
¼ tsp turmeric powder
2 tbsp vegetable oil
1 tbsp clarified butter (ghee)
1½ tsp salt, adjust to taste
¼ tsp turmeric powder
½ tsp black mustard seeds
1 2-in stick of cinnamon
1 bay leaf
4 green cardamom pods
3 cloves
2 garlic cloves, crushed and sliced lengthwise
1 1-in piece of ginger, peeled and thinly julienned
20 curry leaves
1 tsp black peppercorn, cracked
½ tsp red chili powder. Use the mildly hot variety like Kashmiri chili powder
2 onions, finely chopped
2 green chilies, slit and crushed
3 cups of coconut milk
1 carrot, peeled and diced
½ cup green peas
¼ tsp garam masala
¼ tsp ground sumac
1 Clean the potatoes and par-boil (half-cook) them in the skin with a ½ tsp of salt and turmeric
2 Heat the oil and clarified butter in a medium pan over medium-high heat. Add the mustard seeds and let them splutter for about 5 seconds. Add the cinnamon, bay leaf, cardamom and cloves and sauté for about 10 seconds. Add the garlic, ginger and curry leaves and continue to sauté for about 20 seconds.
3 Add the crushed peppercorns, turmeric, onion, red chili powder and green chilies and sauté for about 2 to 3 minutes. Add the chicken pieces and sauté for another 2 to 3 minutes.
4 Add the par-boiled potatoes, carrots and 1 tsp of salt (adjust to taste) and cook covered for about 3 minutes.
5 Add the coconut milk, green peas and garam masala. If the coconut milk is thick, add ½ cup of water. Bring to boil and reduce heat to low. Cover and simmer for about 10-12 minutes.
Garnish with ground sumac and serve with steamed rice.
Comments