Kerala chicken stew or nadan kozhi stew is a very traditional dish as well as Sunday special dish of southern Kerala. This stew is basically made by coconut milk and served in breakfast. Nadan kozhi stew is one of the favorite dishes to Syrian Christian community of Kerala.
Stew is basically a
combination of meat and vegetables cooked in low flame. This is very healthy
light, good for kids too. For more detailed recipe of regular chicken stew
(without coconut milk) please visit my post Chicken Stew - A Healthy and LowCalorie Kids Friendly Recipe.
This dish is made by fresh
coconut milk. But nowadays preparing fresh coconut milk is very difficult for
us because it is a time consuming process. So you can use readymade coconut
milk. Even I have used this. But obviously fresh coconut milk has a natural flavour
which enhances the taste. As nadan kozhi stew is a Keralian recipe, generally coconut
oil is used.
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| Keralian Chicken Stew or Nadan Kozhi Stew |
Ingredients required for Nadan
kozhi stew:
Medium chicken pieces –
400 gms
Sliced onion – 1 medium
Chopped ginger – 1 inch
Green chilli – 2 pcs
Curry leaves – 15-20 pcs
Coconut milk – 1.5 cup
Carrot – 1 pc
Potato – 1 pc
Green cardamom – 4 pcs
Cinnamon – 1 inch
Cloves – 4 pcs
Salt
Sugar
White oil – 2 tbsp
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| Steps of Keralian Chicken Stew |
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| Nadan Kozhi Stew |
How to prepare Nadan kozhi
stew :
Cut all vegetables into
small pieces. Please make the vegetables in similar shape and size.
Now take a pressure cooker
and put 1 tbsp oil and heat it. Then add sliced onion, chopped ginger, green
chilli, 8-10 curry leaves, chicken and vegetables. Add 1 tsp pepper powder, 1 tsp vinegar, salt
and just 1 pinch of sugar. Sugar gives you a balanced taste of vinegar, salt
and coconut milk. Put ½ cup coconut milk and cover the cooker with a lid. Wait
for 2 whistles.
Then heat 1 tbsp oil in a
pan and put all whole spices like green cardamom, cinnamon, cloves and 8-10
curry leaves. Wait some moments and when you start getting some aroma of spices
add the boiled chicken and vegetables. Then add 1 cup coconut milk and cook for
2-3 minutes.
Garnish with fresh curry
leaves. Serve hot with roti, bread,
appam as well as rice.
