Make Ahead

Chicken Stew with Coconut Milk

May  2, 2011
Author Notes

If you are not serving immediately do till step 5 and cool and keep it in the refrigerator and reheat do step 6 and 7
whenever you want —pauljoseph

  • Serves 4
Ingredients
  • ½ pound Chicken cut small pieces and ½ cook in little water and salt
  • Carrot – 1 (cubed)
  • Potato – 1 (cubed)
  • Onion – 1, sliced finely
  • Green chilly – 1
  • Ginger & garlic – 1 tbsp each, crushed

  • Whole black pepper – 1/2 tsp


  • Cinnamon – 1 piece
  • Cloves – 3
  • Cardamom – 3
  • Thin coconut milk – 1 1/2 cup
  • Thick coconut milk – 1/2 – 3/4 cup
  • Curry leaves
  • Salt
  • Coconut oil
  • Cilantro and fried cashew and raisins
In This Recipe
Directions
  1. Heat oil in a deep bottom pan & splutter the crushed spices.
  2. Add the onion, ginger & garlic, curry leaves & green chilly and saute for a few minutes till the onion becomes soft/transparent.
  3. Don’t make the onions brown.
  4. Add the chicken pieces , cubed vegetables & combine well.
  5. Add thin coconut milk & salt, bring to boil, reduce heat; simmer and cook till chicken and vegetables are tender, it will take 10 to 15 mins approx
  6. Add thick coconut milk remove from fire.
  7. Garnish with Cilantro and fried cashew and raisins in ghee.
  8. Serve hot

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