#keralastylechickenandpotatostew #chickenstewkeralastyle
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Kerala Style Chicken & Potato Stew is a superb curry made with chicken and potatoes simmered in coconut milk and spices. This is one of my favorite curries from Kerala, which is quite famous during Easter and the Kerala Style Chicken & Potato Stew and Appam combination is absolutely magnificent.
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Ingredients:
Coconut oil - 2 Tbsp
Curry leaves - 1 sprig
Dried chilly red - 2 each
Red chilly - 4 slit
Cashew nuts - 2 Tbsp
Red onions - 2 chopped
Ginger and garlic paste - 1 Tsp
Chicken breast - 800 gms, cubes
Tomatoes -2 chopped
Potatoes - 1 cup, diced
Coconut milk or coconut cream- 1 cup (thin)
Salt to taste
Coriander leaves - 1 Tbsp, chopped
Black pepper - 1 Tsp, crushed
Directions:
Heat up a pot, add coconut oil.
Add curry leaves, fry for 30 seconds
Add dried red chilly, fry 30 seconds.
Now add red chilly (or green chilly), slit and cook for a minute.
Add chopped onions and cook until soft.
Then add ginger and garlic paste, cook for minute.
Add chicken cubes and cook over a medium heat.
Stir fry chicken for about 2-3 minutes.
Now add chopped tomatoes, diced potatoes.
Add think coconut milk (if you are using homemade coconut milk)
If you are using store bought coconut milk, add little bit of water too.
Bring it a boil, reduce the flame to simmer.
Add salt, mix well.
Cover the pot with a lid and cook until the chicken is done.
When the chicken is done, add 2 Tbsp coconut cream.
Add chopped coriander, crushed black peppercorns and simmer for 3-4 minutes.
Now your chicken stew is ready, serve with Appam.
Enjoy.
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