Chicken Stew Curry

It’s been a long time I know..... not good.... not good at all for the amateur chef. . .  more than two weeks since I posted a recipe. Sigh .....Somewhere in this two week break, a trip to kerela happened. I totally feasted on some great seafood, some yummy coconut curries. And kerela reminds me of appams and stew. When I got back, I had to try out some stew curry. . Wasn’t so confident of making the appams though. . So looked through some recipes and settled down for the easiest one. .  It may not be authentic stew curry, but you know what, it tasted great...............

So here’s how you make it. Chicken stew curry......

Clean and cut the chicken. Make a paste of 2 tbsp ginger garlic paste, lil salt and a pinch of turmeric. Rub it on the chicken pieces and let it marinate for about 15 mins in the fridge.

Heat a little oil. Stir fry rounds of onions, capsicum and tomato. Keep aside. In the same oil, fry 3 cloves, 1 stick of cinnamon, and add the chicken pieces with the marinade. Stir fry for a couple of mins. . Then add a cup of water. I also added a Maggie cube for some extra flavour. . . Cover the vessel and let the chicken cook. .  When the chicken is done, add one cup of coconut milk. I use the readymade coconut milk here. . then add ½ tsp each of pepper powder, coriander powder and cumin powder. Check salt. If you want the curry to be a little more thick, then mix 1 tsp flour in two tbsp water and add to the curry and let the curry thicken. Take it off the stove and  add the stir fried capsicum, onion and tomato rings. Serve with hot steamed rice or appams......