My love for Kerala Cuisine made me select this recipe for Muslim Food Bloggers Challenge. This month's theme was to select any recipe from Shab's Cuisine. Checking through the blog, I came across many wonderful recipes which I have bookmarked to try out later. And as I mentioned, Kerala Cuisine is my all time favorite among Indian food. Being a Mangalorean, I do not find much of a difference in the taste and even the blend of spices used. But there are certain Keralite dishes which I like to call them 'divine'.
If Kerala is known as 'God's own country' then you can very well imagine the divinity of the food and its culture. Just like the place, the people from Kerala are very peace loving, warm and friendly and take the utmost pride in preparing some of the exquisite dishes known for its Keralite origin like the Thalassery Biryani and also the most popular Kerala Paratha.
Kerala Chicken Stew is what I call a comforting kind of curry which can be enjoyed with a bowl of steamed rice, appam or hot and flaky Parotta. Nothing fancy about this dish, but it will surely be on your regular cooking list and you will make it again and again.
1 kilogram Chicken cut into small pieces (skin-out)
2 large onion sliced
1 large tomato sliced
2 tablespoon grated ginger
3 tablespoon grated garlic
1/2 teaspoon turmeric powder
10 curry leaves
2-inch piece of cinnamon
2 teaspoon roughly crushed peppercorns
4 green chilies cut lengthwise
2 cups thin coconut milk
1/2 teaspoon garam masala powder
1 tablespoon lemon juice
1/4 cup chopped coriander leaves
5 tablespoon vegetable oil
Heat oil in a saucepan and add all the whole spices like cardamom, cinnamon, peppercorns and cloves. After few seconds add chopped onion, grated ginger, grated garlic and curry leaves. Saute till onion turns light golden.
Add chopped tomatoes and fry till it melts and oil starts to separate.
Now add the chicken pieces and roast on high heat for 1 minute till the juices are sealed and the color has slightly changed. Reduce the heat and add turmeric powder, garam masala powder, green chilies, coconut milk, and salt.
Place the lid and cook on medium-low heat for about 20 minutes or till the chicken is fully cooked.
Finally, add chopped coriander leaves and lemon juice and simmer for 5 more minutes on low heat.