About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Tuesday, May 17, 2016

KERALA CHICKEN STEW



KERALA CHICKEN STEW

1 kg chicken,cut into small pieces mix with a little salt and keep aside

3 medium size potatoes,cut into wedges

1 small potatoes, boil till cooked and mash it up

2 small carrots,cut as you like

2 cup thin coconut milk

3 cups thick coconut milk

Lime juice to taste

Salt to taste

2 tsp coriander powder

1 tsp garam masala powder

½ tbsp freshly ground black pepper powder

2 stick cinnamon

8 cardamon

8 cloves

2 big onions,sliced finely

6 garlic,sliced finely

2 inch ginger,remove skin and sliced finely

5 green chilies,sliced

4 stalk curry leafs

A few stalk of coriander leaves,chopped for garnishing

5-6 tbsp oil

1.    Heat the oil and add in the cinnamon,cloves and cardamons stir fry. Then add in garlic,ginger and green chilies fry  then add in the onions and stir fry till the onions turn light brown.

2.    Lower the heat and add in the coriander powder and garam masala powder stir well.

3.    Add in the chicken,potatoes and carrots and curry leaves stir well for 5 minutes. Pour in the thin coconut milk and mix well cover and let it cames to a boil.

4.    Cook till the chicken and the potatoes are cooked. Add in the mash potatoes and the thick coconut milk and mix well add in the salt,lime juice and the black pepper mix well and bring to a boil remove from the heat. And garnish with coriander leafs.Serve with paal apam




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