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Chicken stew, Kerala-style

Serves 2


250g chicken, cut into small pieces

1/2 medium-size onion, sliced

3-4 green chillies, slit (add more if you want)

1 tbsp ginger, julienned

A handful of curry leaves

3 tbsp coconut oil

2 cups water

2 cups coconut milk

Salt to taste

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In a deep pan, heat the oil. You can use any white oil, but for authentic Kerala flavour, coconut oil is a must. Put in the ginger juliennes and chillies. Sauté for a minute, till they release their aroma. Add the onions and sauté. Take care not to brown.

Add the curry leaves and chicken, and sauté on a high flame till all the water in the meat has evaporated. Add water and salt, and turn down the heat. Cover and cook for a couple of minutes or till the chicken is half cooked. Turn down the heat to low and add coconut milk. Be careful that the water is not boiling hot when adding the milk, as it will curdle. Simmer for 4-5 minutes or till the chicken is cooked through.

Serve piping hot with appams or steamed rice.

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