Kerala Chicken Stew

Appam and Chicken Stew is synonymous with Christmas and Easter in most Syrian Christian households. However, mom used to make these almost every Sunday as a special treat for us…another reason to look forward to Sunday mornings!!!
 
Ingredients
½ kg chicken (cut into medium size pieces)
2 potatoes (cubed)
1 inch cinnamon stick
4 cardamoms
4 cloves
1 star anise
2 onions (thinly sliced)
1 inch piece ginger (chopped)
2 green chillies (slit)
1 teaspoon crushed pepper
Salt to taste
2 cup thin coconut milk
1 cup thick coconut milk
1 stalk of curry leaves
2-3 tablespoon coconut oil
 
How To
Heat the oil in a deep pan and fry cinnamon, cardamoms, cloves and star anise for a minute. Add onion, ginger, green chilly and curry leaves. Sauté till onion becomes soft. Add crushed pepper and salt and sauté for a minute.

Now add chicken pieces and potato cubes and sauté for a minute. Add thin coconut milk, cover and cook on low flame till the chicken is done. Add the thick coconut milk, reduce the flame and cook till it starts to boil. Remove from the stove and serve hot with appam or bread.
 
Source: Mom
 
Notes: Ideally, potato cubes should be added 10 minutes after adding the chicken pieces. But I usually put both in together to save time and effort! I love having this stew with bread, which used to be a childhood treat, especially during vacations.