Kerala Chicken Stew for Appam | Nadan Kozhi Stew Recipe

Kerala Chicken Stew for Appam

Last week when I posted the Vegetable stew recipe on my blog, I got a request for Chicken stew recipe and since my husband's birthday was nearing I wanted to make Chicken stew and appam for his breakfast. I love mallu food and I have already posted many delicious mallu recipes on my blog like the aviyal, mango fish curry, ragi puttu with kadala curry, appam and so on. There are many more kerala recipe that are our family favourite but yet to be blogged. When Amma was a newly wed she had a lovely mallu chechi who thought her many kerala recipes that Amma graciously passed on to me. Although we love our Tamil food can never say no to Kerala recipes for their flavour and coconut indulgence. I am sure each household has their own recipe for a chicken stew this one is my own version. It totally depends on how rich or mild you want this curry to be. My version is mild and not rich but is perfect with appams/ idiyappams. My husband was one happy man to enjoy this breakfast combo on his birthday :-) who ever said a way to a man's heart is through his stomach was so right ;-).

Nadan Kozhi Stew with vegetables

Kerala Christian Chicken Stew

KERALA CHICKEN STEW FOR APPAM RECIPE

Recipe Source - Own
Serves - 4-5 generously
Prep time - 10 mins
Cook time - 15-20 mins

Ingredients

Chicken with bones (skinless)- 10-15 small pieces or 500 gms
Onions - 1 large, thinly sliced
Potato - 1 medium cubed
Carrots - 3 medium cubed
Beans/ peas - 1/2 cup 
Thick coconut milk - 1 cup ( 1 cup shredded coconut + 1/2 cup water)
Cashew paste - 1 tbsp
Green chilli - 4-5 (adjust as per heat tolerance)
Turmeric powder - 1 generous pinch
Pepper powder - 1/3 tsp
Garam masala - 1/3 tsp
Salt - to taste
Pudina/ mint leaves - 10 leaves finely chopped

For tempering

Oil/ ghee/ butter - 1 tbsp
Cinnamon - 1"stick
Bay leaf - 1
Cardamom - 4
Cloves - 4
Fennel seeds - 1/2 tsp
Onions - 1 large thinly sliced

Method

1. In a pressure cooker add the chicken, turmeric, salt, onions (1/2), carrots, peas, potato, beans, green chilli, coconut milk and 1/4 cup water. Pressure cook for 3 whistles. Switch off and let the pressure gradually settle.
2. In a kadai/ pan heat oil and add the whole spices - bay leaf, cinnamon, cloves, cardamom, fennel seeds and let it release its aroma. Add the onions and fry them until golden.
3. To this add the cooked chicken and coconut milk and the cashew paste. Cook in medium flame until the raw smell of cashew goes away.
4. Reduce flame to low and cook covered for 5 minutes until oil separates. Add the garam masala, pepper powder and check for salt.
5. Garnish with mint leaves and switch off.
6. Serve warm along with appam.

Chicken coconut milk curry for appam/ idiyappam 

COOKS WISDOM

TIP 1

1. You can use ghee/ coconut oil/ refined oil/ butter for this curry. 

TIP 2

2. Adding chicken with bones gives a lovely flavour to the curry. Add your favourite vegetables to make the curry look colourful. 

TIP 3

3. I used cashew paste for thickness and  richness to this curry. 

TIP 4

4. Stews get their spiciness from the green chillis so do not skip them. 

TIP 5

5. To make this chicken stew I have used a pressure cooker it makes cooking faster. If you don't own a pressure cooker follow the same procedure to make it in a skillet/ kadai.

RELATED RECIPES

  KERALA VEG STEW
   APPAM (no yeast recipe)
   IDLY / DOSA
   POORI MASALA
   PUTTU & KADALA CURRY

KERALA AVIYAL

KERALA EGG ROAST

KERALA CHICKEN ROAST

KERALA RAW MANGO FISH CURRY