FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

CHICKEN STEW (India)

 

50 Great Curries of India
by Camellia Panjabi

(Kerala)
The word "stew" has become part of the Indian culinary vocabulary. In Southern India, stew is made with coconut milk and Malabar coast spices. In Kerala in particular it is commonly eaten with appams or rice flour pancakes for breakfast or Sunday brunch. In northern India, even roadside eateries serve a mild curry that they can stew.
    The dish can be made milder still by reducing the green chile, but it is really aromatic. A lady from Kerala says that she thinks the combination of ghee and oil imparts a special flavor. The Keralites use very tiny pieces of chicken on the bone, but you can use small boneless pieces, if you like. On the bone, this quantity will serve 4, but boneless should be enough for 5 people.
Serves 4-5

Ingredients

    • 1 x 3/4-in piece of fresh ginger (half cut into thin julienne, half cut into pieces)
    • 1 teaspoon peppercorns
    • a little turmeric powder
    • 2 onions, chopped coarsely
    • 2-3 green chiles
    • 2 cups grated fresh coconut
    • 10-12 new potatoes
    • salt, to taste
    • 2 tablespoons oil
    • 1 tablespoon ghee
    • 1/2 teaspoon mustard seeds
    • 1 cinnamon leaf or bay leaf
    • 2 cloves garlic, sliced lengthwise
    • 2-in cinnamon stick
    • 4 cardamoms
    • 3 cloves
    • 20 curry leaves
    • 1¾ lb boneless, skinless chicken pieces
    • 1 carrot, peeled and cut into 3/4-in strips
    • 1/2 cup fresh or frozen peas
    • 1/4 teaspoon garam masala


Directions

1. Pound the ginger pieces (retain the julienne strips for later), peppercorns, and a little turmeric and make into a thick, uneven paste.

2. Blend together the onion and green chiles. Put the grated coconut into 2 cups of water and blend to make an extract of milk. Strain and keep to one side.

3. Scrub the potatoes and half-boil them in their skin with a pinch of salt and turmeric.

4. Heat the oil and ghee, and when hot, add the mustard seeds. When the seeds crackle, add the cinnamon or bay leaf. When the mixture turns a khaki color add the garlic, cinnamon stick, and cardamoms. After 20 seconds, add the ginger and turmeric paste, cloves, and curry leaves, then add the onion and green chiles. After 2 minutes put in the chicken pieces and saute for 2-3 minutes.

5. Add the potatoes, carrot, and salt to taste, and cook, covered, for 2 minutes. Finally add the coconut milk, 1/2 cup of water, the peas, and juliennes of ginger. Sprinkle with garam masala powder, cover, and cook until the chicken is cooked.
 

 

RELATED RECIPES

  Chicken Recipes pg 3   |   Chicken Stew (India)   |   Chicken In Light Beer Sauce   |   Chicken Mango Stir Fry   |   Chicken Marsala, Heart Healthy   |   Chicken Marsala 2   |   Chicken Milanese   |   Chicken Breast Mole 1   |   Chicken Mole (Oaxaca)   |   Chicken Mole Ole   |   Chicken Monterey   |   Chicken Paella   |   Chicken en Papillote with Vegetables   |   Chicken Paprika, Classic   |   Chicken Paprikas   |   Chicken Pasta   |   Chicken Piccata   |   Chicken with Pineapple Salsa   |   Chicken Pistachio Korma   |   CHICKEN POT PIES >>>>>   |   Chicken & Potato Fiesta Grill   |   Chicken Ratatouille   |   Chicken and Rice Casserole   |   Chicken and Rice L'orange  |   Chicken with Roasted Lemons   |   Chicken Satay with Peanut Sauce   |   Chicken Saute, Balsamic Sauce   |   Chicken Saute with Oranges & Avocados   |   Chicken Saltimbocca for Two   |   Chicken Skewers w/ Watermelon   |   Chicken & Spiced Apples   |   Chicken in Spicy Thai Paste   |   Chicken Stir Fry   |   Chicken Stuffed with Mascarpone  |   Chicken Supremes, Grapefruit Sauce   |   Chicken Tarragon   |   Chicken & Tarragon Roulade   |   Chicken Teriyapple   |   Chicken Teriyaki Meatballs   |   Chicken Tetrazzini   |   Chicken, Spaghetti Tetrazzini   |   Chicken Vermouth with Rice   |   Chicken and Walnut Fried Rice   |   Chinese Apricot Chicken   |   Chinese Chicken   |   Chitarnee, Calcutta Sweet & Sour   |   Chowning's Tavern Brunswick Stew  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages