Wholesome food!

This dish is what I choose to make on days when I do not want to spend too much time in the kitchen.

It is simple to make, wholesome and very satisfying. Definitely one of my comfort foods!

Kerala stew with chicken and vegetables           Serves  4 – 6

Ghee                                        1Tbs

Coconut oil                              1 Tbs

Onions                                     1 large, sliced thin, ½ a cup

Green chillies                           4 –6, slit and seeds removed if desired

Ginger shredded                      1 ½ Tbls

Curry leaves                             3 to 4 sprigs

Peppercorns                             2 tsps

Cumin                                      1 tsp

Aniseed                                   1 tsp

Cinnamon                                1” piece

Cloves                                     6 – 8

Green cardamoms                             2

Boneless chicken                     250 gms, cut into bite sized pieces

Shelled peas                                      100 gms

Carrots                                    1, cut into dice

Potatoes                                  100 gms, peeled and cut into dice

Cauliflower                              75 gms, cut into small florets

Vinegar                                    1 Tbls + ½ to 1 Tbls more if required

Salt                                          to taste

Thin coconut milk                    1 ½ cups

Hot water                                ½ cup if required

Thick coconut milk                  1 ½ cups

Flour                                       1 Tbls for thickening the gravy

Coconut oil (opt)                     2 tsps

Method

Heat the ghee and the coconut oil gently in a heavy bottomed pan. Sauté the onions, green chillies, shredded ginger and half the quantity of curry leaf until soft and fragrant.

Pound the next 6 ingredients in a mortar and pestle roughly. Add to the sautéed onion mixture along with the bite sized chicken pieces and a sprinkling of salt. Continue sautéing for 3-4 minutes until the chicken pieces start turning colour.

Now add the prepared vegetables and the vinegar to the pan and cook for a further 5 –6 minutes stirring all the time.

Gradually pour in the thin coconut milk, and the rest of the curry leaves. Blend well and simmer gently until the chicken and the vegetables are cooked.

At this stage if you feel that a little more gravy is required, you could add the hot water.

Blend the flour into the thick coconut milk and add to the gently simmering stew. Wait for the curry to thicken, check seasoning and remove from heat.

Always simmer gently after the thick coconut milk is added or else the gravy is likely to curdle. Flavour with coconut oil if you wish.

Serve hot with plain boiled rice or with crusty bread.

I served the stew with rotis made with rice flour.

Note: Sometimes, I make this dish with hard boiled eggs in lieu of chicken. My Mallu friends might frown at my innovation but do give it a try. It’s pretty good!

The vegetarian version is very good as well. Omit the chicken and the ingredients pounded in the mortar and pestle. Carry on with the rest of the recipe!