Chicken Stew - Malabar Style
Stew's are mild spicy and creamy gravy made either veg or non-veg and coconut milk as a main ingredient along with other spices. And this Chicken stew is something i adore from my childhood. Believe me, All of us in the family is a big fan of this. And this recipe is the one among those, i want to pass it over generations so it won't fade in future. And the upcoming generations also should taste this authenticity. The Chicken / beef / mutton is marinated in yogurt spice mix, which is then cooked in onion masala and mixed up with rich coconut milk. Try it out at least once and i can assure, you won't regret.
In my ancestral home, on the day of EID, it will be a biriyani for sure and the next day after EID, ghee rice and this stew is a must, either it can be chicken or beef or mutton, but mostly beef. That was the routine made by my grandpops. Missing him 😢. Good old days. Eid was beyond celebration those days. All of us cousins unite together in the ancestral home the day before Eid itself and we just forget ourself, eat and play were the only agenda. All r just sweet memories now and still i try to cherish those by inviting my siblings, cusins and kins nearby me on most of the weekends. I want my kid also to enjoy the togetherness, the love and affection when people are surrounded.
Coming to the stew, the preliminary steps for this chicken stew is very much related to the traditional dum biriyani masala preparation. For dum biriyani, onion, gg paste, green chilies, tomatoes, required spices and yogurt are well marinated and combined with the chicken and then layered with rice and cooked in dum, by sealing the biriyani contained with dough. The cooking of meat and rice is a tricky part here, so most of us goes for the sauteing method nowadays for biriyani. So, same way in the stew recipe we combine together the meat with yogurt and other spices and then cooked in coconut milk. This culinary gem of malabar goes well with ghee rice, vellapam, all kind of pathiri's , puttu, chappathi etc.
Chicken Stew - Malabar Style
Preparation Time : - 30 minutes
Cooking Time: 20 minutes
Cooking Time: 20 minutes
Ingredients:-
For Marinate:-
Chicken - 1 kg
Yogurt - 4 tbsp
Coriander Powder - 4 tbsp
Fennel seed Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Turmeric Powder - a pinch (optional)
Salt
For Gravy:-
Onion - 2
Ginger Garlic Paste - 1 tbsp
Tomato - 2 (small to medium)
Green Chillies - 4 to 5
Potato - 1 big
Potato - 1 big
Coconut Oil - 2 tbsp
Thin Coconut Milk - 1 3/4 cup
Thick Coconut Milk - 1
Pepper Powder - 1/4 tsp to 1/2 tsp
Lemon juice - 2 tbsp
Pepper Powder - 1/4 tsp to 1/2 tsp
Lemon juice - 2 tbsp
Curry leaves - 3 strands
Coriander leaves - 5 strands
Mint leaves - 2 small strands
Mint leaves - 2 small strands
Water -1/4 cup
Fenugreek seeds- a pinch
Method:-
1. Clean the chicken and marinate with all the ingredients for marinate and keep aside for 20 minutes.
2. In a pan or pressure cooker, add oil, fenugreek and curry leaves. once started spluttering, add onion and saute well.
2. Once onions are translucent, add ginger garlic paste & green chilies, saute till raw smell goes off.
3. Add tomatoes and curry leaves. Saute till they are combined well. Add salt.
4. Add finely chopped coriander leaves and mint leaves and mix well. Reserve little coriander leaves for the final touch.
5. Add the marinated chicken mix to the onion. Add potatoes, and add 1/4 cup of water, mix well and cook till chicken is done. If pressure cooker, cook for 1 whistle.
6. Once chicken is cooked add thin coconut milk. Adjust the gravy by adding lemon juice if more sourness is required, add pepper powder and salt.
7. When the gravy is boiling well, add the thin coconut milk, adjust the gravy with salt and pepper and when it starts to boil, turn off the flame. Sprinkle the reserved coriander leaves.
Notes:-
1. If you are cooking beef or mutton, the cooking time will be more, and add 1/2 to 1 cup of water to cook the meet and go for pressure cooking.
2. The quantity of yogurt can be adjusted according to the sourness. The yogurt i had is very less sour one, so used 4 tbsp, if the one you have is a good sour yogurt, then go for 3 tbsp of yogurt.
3. Make sure not to over boil the gravy after mix the thick coconut milk, so that it wont curdle.
4. The think coconut milk i referred is the second milk taken from the residues of coconut after taking the think milk/first milk.
Fenugreek seeds- a pinch
Method:-
1. Clean the chicken and marinate with all the ingredients for marinate and keep aside for 20 minutes.
2. In a pan or pressure cooker, add oil, fenugreek and curry leaves. once started spluttering, add onion and saute well.
2. Once onions are translucent, add ginger garlic paste & green chilies, saute till raw smell goes off.
3. Add tomatoes and curry leaves. Saute till they are combined well. Add salt.
4. Add finely chopped coriander leaves and mint leaves and mix well. Reserve little coriander leaves for the final touch.
5. Add the marinated chicken mix to the onion. Add potatoes, and add 1/4 cup of water, mix well and cook till chicken is done. If pressure cooker, cook for 1 whistle.
6. Once chicken is cooked add thin coconut milk. Adjust the gravy by adding lemon juice if more sourness is required, add pepper powder and salt.
7. When the gravy is boiling well, add the thin coconut milk, adjust the gravy with salt and pepper and when it starts to boil, turn off the flame. Sprinkle the reserved coriander leaves.
Notes:-
1. If you are cooking beef or mutton, the cooking time will be more, and add 1/2 to 1 cup of water to cook the meet and go for pressure cooking.
2. The quantity of yogurt can be adjusted according to the sourness. The yogurt i had is very less sour one, so used 4 tbsp, if the one you have is a good sour yogurt, then go for 3 tbsp of yogurt.
3. Make sure not to over boil the gravy after mix the thick coconut milk, so that it wont curdle.
4. The think coconut milk i referred is the second milk taken from the residues of coconut after taking the think milk/first milk.
Comments
Post a Comment