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The smell of curry leaves in hot coconut oil is a very familiar scent in many South Indian homes. This chicken stew is a classic regional dish that is often served for breakfast or a light dinner. It is quite different from many other curries because it does not use any heavy red spices. The sauce stays pale and thin, which makes it feel very light and easy to eat.
Most of the flavour in this stew comes from whole black peppercorns, fresh ginger, and green chillies. These simple ingredients give the dish a gentle heat that does not overwhelm the palate. The coconut milk is the most important part of the recipe. It adds a natural sweetness and a rich texture to the broth without making it feel greasy. It is a very honest way of cooking that relies on the freshness of the chicken and vegetables.
This meal is traditionally served with soft appams or slices of bread to soak up all the creamy gravy. It is a slow and peaceful dish to prepare because everything cooks together in one pot. Ther
Read MorePrepare the chicken and vegetables first. Cut the potato and carrot into even pieces so they finish cooking at the same time as the meat.
Heat the coconut oil in a deep pan over a medium flame. Add the cinnamon, cloves, cardamoms, and peppercorns. Let them sizzle for a few seconds until they start to smell good.
Add the sliced onions, ginger, garlic, green chillies, and one sprig of curry leaves. Sauté them slowly. The onions should become soft and clear, but they must not turn brown or the stew will lose its light colour.
Put the chicken pieces into the pan. Stir them for about five minutes until the outside of the meat is no longer pink.
Add the potatoes and carrots to the pan. Mix everything well so the vegetables are coated in the oil and spices.
Pour in the thin coconut milk and add the salt. Cover the pan with a lid and let it simmer for about fifteen minutes. The chicken should be tender and the potatoes should be soft.
Turn the heat down to a very low setting. Pour in the thick coconut milk and add the rest of the curry leaves. Stir it gently but do not let the liquid boil hard, or the coconut milk could split.
Turn off the heat and let the stew sit for two minutes. This helps the flavours settle before the meal is served.
Yes, but chicken on the bone usually gives the stew a much better flavour.
Tinned coconut milk is a good substitute. Mix some with water for the thin milk and use the rest for the thick milk.
No, it is a very mild stew. The heat comes from peppercorns and green chillies instead of red chilli powder.
Green peas and beans are very common additions to this recipe.
The heat must be kept very low once the thick coconut milk is added, and the stew should never boil fast at the end.
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