SAUTÉED CORN-FED CHICKEN AND VEGETABLE STEW A KERALA SPECIALITY WITH EUROPEAN INSPIRATION

Sautéed corn-fed chicken and vegetable stew

Stews are inherited from the colonial period and have a distant relationship with European stew. 

Vegetable stew presented with chapatti (whole-wheat bread) in stacked up style

Serves: 2

Course: main

2 corn-fed chickens supreme

For chicken

3 g turmeric

2 g cardamom powder

3 g garlic paste

3 g pepper powder

Salt to taste

For vegetable stew

100 g peeled, diced carrot

100 g peeled, diced potato

50 g peas, peeled

5 cardamom pods

2 bay leaves

100 g diced onion

4 slit green chillies

20 g chopped ginger

200 g coconut milk powder

Salt to taste

30 mL coconut oil

2 g mustard seed

1 sprig curry leaf

Marinate chicken supreme with ingredients mentioned in marinade. Cover and refrigerate. Boil 400 ml water with cardamom, bay leaf, ginger, and green chillies; add potato when half-done, then add carrot and onion. When both are cooked, add peeled fresh peas. Remove from fire and strain and discard cardamom, green chillies, and bay leaf. In remaining stock, dilute coconut milk powder

Heat coconut oil in a saucepan. Add mustard seed and allow to crackle, then add curry leaf and strained vegetables. Pour in coconut milk, simmer for a minute, check seasoning, and keep out from fire.

Pan-fry chicken breast skin side first to a light brown colour, then fry the other side. Finish in oven, rest for 2 minutes, and serve on top of hot vegetable stew.

Suggestions:

Vegetables should not be overcooked, and the colour should be preserved. You can finish with a pinch of cardamom powder.