Craving For Hatke Chicken? Here’s Quick & Easy Recipes For Kerala Chicken Stew

Slowly cook chicken and potato cubes in a lightly flavoured coconut milk base. Appam, Idiyappam, Puttu, and Pathiri are perfect accompaniments.

Ingredients:

Boneless chicken pieces, cut into small cubes (you may also use chicken pieces with bone)

Coconut oil

Bayleaf, Cloves, Cinnamon, Cardamom, Peppercorns

Finely sliced onions

Peeled and cubed boiled potato

Finely chopped Ginger

Finely chopped Garlic

Slit Green chillies

Turmeric powder (optional)

Fennel powder

Garam masala powder

Thin coconut milk, Thick coconut milk

Black pepper powder

Salt to taste

Curry leaves

Method:

In a deep pan, heat the oil and add a few curry leaves, cloves, cinnamon, cardamom, and peppercorns, sauteing for a few seconds until a wonderful aroma develops.
Sauté the chopped green chillies, ginger, and garlic.
Sauté the chopped onions until they are transparent and light brown.
Mix in the turmeric powder thoroughly. Turmeric powder is an optional ingredient. If you like a white gravy, leave it out.
Add the chicken pieces and simmer for a few minutes, or until the meat is no longer pinkish.
It’s time to add the coconut milk, which should be thin. Mix everything up thoroughly. Allow for a ten-minute cooking time.
Season with salt and pepper, then add the boiled and cubed potatoes. Toss in the garam masala and fennel powder. Combine all of the ingredients thoroughly.
Cook for another five minutes, covered.
Turn off the heat and stir in the thick coconut milk. Add fresh curry leaves, pepper powder, and a drizzle of coconut oil at the end.
Serve with appam, idiyappam, or rice while still warm.

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