Chicken Stew Recipe – Recipe Book

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Chicken stew is a special breakfast menu that goes very well
with appam and pathiri.
The curry looks rich and creamy. The lightly spiced curry
cooked in coconut milk along with vegetables. The
chicken pieces should be very small for the flavor to
enhance. U can use any vegetables instead of here what I am using. But don’t
skip the potato. U can also use coconut milk powder instead of coconut milk.




Chicken Stew

  1. Chicken cut in to small cubes-2cup

  2. Vegetables: Chopped in to small cube pieces-2cup                                                                   (Potato, Carrot, Beans, Cauliflower, Onion, tomato, bell pepper)

  3. Ginger garlic paste- 1tbsp
  4. Green chilly-2nos

  5. Thick coconut milk (first extract)-1cup

  6. Thin coconut milk (second extract)-3cup

  7. Pepper powder-1tsp

  8. Garam masala-1/4tsp

  9. Cashew nut-10nos 

  10. Oil-1tbsp

  11. Coriander leaves-to garnish

  • Heat oil in a pan, sauté onion

  • Add ginger garlic paste, green chilly. Sauté till the raw smell goes off

  • Add chicken pieces in to it

  • Add salt, pepper powder and  garam masala

  • Add ½ part of thin coconut milk in to it, cover the lid and cook for 15 minutes till the chicken pieces are half cooked

  • Add all vegetables in to it and the remaining 1/2part of thin coconut milk.

  • Cover the lid and cook it for another 15minutes till all the vegetables are well cooked

  • Blend the cashew nuts in to a fine powder and mix it with 1cup of thick coconut milk

  • Add it in to the curry, check salt

  • Cook it for another 5minutes, the curry starts thickens

  • Switch off the flame. Sprinkle little garam masala and coriander leaves on top.

Chicken Stew

ibawa

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