Kerala Chicken Stew

Get ready. Cut the chicken into small bone-in pieces, then wash your hands, knife and board well. Wash and peel the potatoes, carrot and ginger; cut the potatoes into large cubes, the carrot into thick strips and the ginger into thin strips. Peel and slice the onion, peel and chop the garlic, rinse the curry leaves, wash, deseed and slit the green chillies, and keep the coconut milk ready.

Heat coconut oil in a kadai on medium flame for 1 minute until hot. Add cinnamon, cardamom, cloves and peppercorns. Fry for 1 minute until the spices release their smell.

Coconut OilCinnamonGreen CardamomClovesBlack Peppercorns

Add onion, green chilli, ginger, garlic and curry leaves. Cook on medium flame for 5 to 6 minutes until the onion turns soft but does not brown.

OnionGreen ChilliGingerGarlicCurry leaves

Add potato, carrot, chicken and salt. Mix well and cook for 3 to 4 minutes until the chicken turns pale on the outside.

PotatoCarrotChickenSalt

Pour in 300 ml coconut milk and the water. Cover and cook on medium-low flame at a gentle simmer for 18 to 20 minutes until the potatoes are soft when pierced. Cut the thickest chicken piece near the bone; the meat should be white with no pink and the juices should run clear.

Coconut MilkWater

Add the finishing coconut milk, pepper and salt. Warm on low for 1-2 minutes without simmering or boiling, then switch off.

Coconut MilkBlack Pepper PowderSalt

Heat coconut oil in a small pan on low flame for 1 minute until hot. Add curry leaves and fry for 1 minute until crisp. Pour this over the stew and serve hot.

Coconut OilCurry leaves