Zareena of ‘My Experiments with Food‘ is one of the few who never misses out her deadline in sending her post. Being mom of two Zareena’s hand are always full…but she pulls out time to blog her family favourite recipes. Thank you Zareena for being part of this event and making it wonderful.
This time again, Lubna of “Yummy food”, has given me the opportunity to guest post in her Ramadan “Joy from fasting to feasting”. Every year she brings different bloggers from all over the world together in her blog during this holy month of Ramadan to share their experiences and the traditional food which they make during iftar. Through which we will come to know about different customs and their food cultures.
Today I am going to post about our favorite side dish with most of the breakfast items and that is chicken stew. You can add different vegetables of your choice. You can also use chicken with bones which will be very tasty than boneless chicken. I made this stew along with our favorite appam, which is a perfect combination. This is a very popular traditional breakfast in Kerala.
In this, the chicken is slowly cooked in coconut milk along with the veggies and spices. Just to speed up the process I made this in a pressure cooker. The aroma of this gravy will wake up your senses while it is been cooked. A perfect iftar dish, which can be made any time of the day. Hope you all like this dish.
Kerala style Chicken Vegetable Stew
- ½ pounds/approximately 250 gms Boneless chicken (cubed)
- 1 cup Carrots, Cubed
- 2 Potatoes, Cubed
- 3 Green Chilies, slit
- 1 Onions, sliced
- 1 tbsp. Ginger, crushed
- 1tsp. Turmeric Powder
- 1 ½ cups thin Coconut Milk
- ½ cup thick Coconut Milk
- 1 tbsp. Oil
- 3 Cloves
- 4 Cardamom
- 1 Cinnamon stick
- 2 tbsp. Pepper Kernels
- few Curry Leaves
- Salt- as required
- Extract the milk from grated coconut by adding ¼ cup of warm water and blend well. Squeeze out the milk using hand. For the thin milk, again add 1 ½ cups of warm water and squeeze out the milk. Keep these aside.
- Heat oil in a pressure cooker, add the cloves, cinnamon, cardamom and whole pepper.
- In this saute the sliced onions along with green chilies and curry leaves. When the onion turn translucent add the cubed carrots and potatoes. Stir well.
- Add the cubed chicken, turmeric powder along with required amount salt. Add the thin coconut milk, mix and close with a lid.
- Let it cook for about 3 whistles. When the pressure comes down, open and on a slow flame add the thick coconut milk and switch off the flame after 5 minutes.
- Serve hot along with appam, string hoppers, bread or anything of your choice.
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Find more Ramadan Special recipes of this season @ Joy From Fasting To Feasting – X.