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Chicken Stew recipe | Christmas special curry recipe| ചിക്കൻ കറി

2014-11-07
Chicken Stew recipe | Christmas special curry recipe| ചിക്കൻ കറി Chicken Stew recipe | Christmas special curry recipe| ചിക്കൻ കറി Chicken Stew recipe | Christmas special curry recipe| ചിക്കൻ കറി Chicken Stew recipe | Christmas special curry recipe| ചിക്കൻ കറി Chicken Stew recipe | Christmas special curry recipe| ചിക്കൻ കറി Chicken Stew recipe | Christmas special curry recipe| ചിക്കൻ കറി
  • Yield : 1/2 kg
  • Servings : 5
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

Chicken Stew recipe | Christmas special curry recipe| ചിക്കൻ കറി

Chicken stew is a popular curry item in Kerala, India. There are different varieties of chicken curries in Kerala which are Nadan Chicken Curry, Chicken Manchurian, Ginger Chicken etc.

This curry is special during Christmas in Kerala. It is a perfect combination with palappam, vellayappam, chapati, puttu, bread etc.

Even though the preparation is little time consuming, the curry is very tasty.

Try this creamy non-vegetarian curry for this Christmas and enjoy!

Chicken Stew recipe | Christmas special curry recipe| ചിക്കൻ കറി

Chicken Stew recipe | Christmas special curry recipe| ചിക്കൻ കറി

Ingredients

  • 1/4 kg chicken pieces boiled & cooked with salt & pepper
  • 3 Potatoes chopped and boiled
  • 100 grams Beans chopped and boiled (optional)
  • 1 Carrot chopped and boiled
  • 1 Onion chopped
  • 2 green Chilli chopped
  • Ginger - Garlic - green chilli paste 1/4 tbsp altogether
  • Garam masala powder - 3 pinch
  • Fennel seed powder - 1/4 tbsp
  • Oil - 2 tbsp
  • 1 piece of vegetable stock dissolved in 1 cup water
  • 2 cup of Coconut milk taken with 1 grated coconut
  • Salt to taste
  • Seasoning: 2 pinch Garam masala
  • 6 Curry leaves

Method

Step 1

In a thick bottomed pan saute onion in oil until the onion become transparent.

Step 2

To this add Ginger - Garlic - green chilli paste and saute for 1 minute.

Step 3

Then add boiled chicken pieces, boiled vegetables, green chilli, 3 pinch garam masala powder and fennel seed powder.

Step 4

Saute for 30 seconds and then pour vegetable stock to this. Allow it to boil in vegetable stock for 1 minute.

Step 5

Then add coconut milk. After adding coconut milk please note that the curry should not be boiled, but only heated. Adjust salt and switch of the flame.

Step 6

Season with 2 pinch of garam masala and curry leaves on top and serve Chicken stew with bread, appam, chapati or steamed rice.

 

 

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Ryhana

Cooking is a passion to me,..

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