Kerala Chicken Stew

🛒 Ingredients

• Chicken breast, boneless, skinless 400 g · 664 kcal
• Potatoes 300 g · 231 kcal
• Carrots 100 g · 41 kcal
• Onions 200 g · 80 kcal
• Coconut milk (thick) 200 g · 400 kcal
• Coconut milk (thin) 200 g · 200 kcal
• Ginger-garlic paste 30 g · 30 kcal
• Green chilies 15 g · 6 kcal
• Coconut oil 28 g · 246 kcal
• Black pepper, freshly ground 7 g · 18 kcal
• Whole spices (cardamom, cloves, cinnamon) 8 g · 28 kcal
• Curry leaves 5 g · 2 kcal

👨‍🍳 Instructions

1. Heat coconut oil in a large pot or Dutch oven. Add whole spices (cardamom, cloves, cinnamon) and curry leaves, sauté until fragrant.
2. Add sliced onions and green chilies, cook until onions turn translucent. Stir in ginger-garlic paste and sauté for another minute.
3. Add chicken pieces and cook until they change color, stirring frequently. Add diced potatoes and carrots, mixing well.
4. Pour in the thin coconut milk and black pepper, season with salt, and bring to a gentle boil. Reduce heat, cover, and simmer for 20-25 minutes or until chicken and vegetables are tender.
5. Stir in the thick coconut milk and heat through without boiling. Garnish with fresh curry leaves if desired, and serve hot with appam, idiyappam, or rice.