Kerala Chicken Stew with Coconut Milk and Whole Spices

Ingredients

• 700 g bone-in chicken, cut into medium pieces, skin removed
• 2 tbsp coconut oil or mild vegetable oil
• 4 green cardamom pods, lightly crushed
• 4 cloves
• 1 cinnamon stick (about 5 cm)
• 8 whole black peppercorns
• 2 medium onions, thinly sliced
• 1 tbsp ginger, finely grated or minced
• 4 garlic cloves, finely sliced
• 3 green chillies, slit lengthwise
• 10 fresh curry leaves
• 2 medium potatoes, peeled and cut into 3 cm chunks
• 1 large carrot, cut into thick rounds
• ½ tsp ground black pepper
• 1 tsp salt, or to taste
• 250 ml hot water
• 400 ml thin coconut milk (or 200 ml coconut milk mixed with 200 ml water)
• 200 ml thick coconut milk
• 1 tsp white vinegar or lemon juice
• 1 small tomato, cut into wedges (optional)

Instructions

1. Wash the chicken and pat it dry. Toss with the salt and ground black pepper and set aside while you prepare the vegetables.
2. Heat the oil in the pot over medium heat. Add the cardamom, cloves, cinnamon and peppercorns and stir for 30 seconds until fragrant.
3. Add the onions, ginger, garlic, green chillies and half of the curry leaves. Cook gently for 6–7 minutes, stirring often, until the onions are soft and translucent. Do not let them brown.
4. Add the chicken and stir for 3–4 minutes, just until the outside turns opaque and pale. Do not brown it.
5. Pour in the hot water and the thin coconut milk. Add the potatoes and carrot and bring to a gentle simmer.
6. Cover and cook on low heat for 20–25 minutes, stirring now and then, until the potatoes are tender and the chicken reaches 74°C at the thickest part with juices running clear.
7. Stir in the thick coconut milk and the tomato, if using. Warm through on very low heat for 3–4 minutes without boiling hard, which can split the coconut milk.
8. Add the vinegar and remaining curry leaves. Taste and adjust the salt. The gravy should be creamy and lightly coating, not thick. Rest for 5 minutes with the lid on before serving.

Tips

• Keep the heat low throughout. A gentle simmer keeps the stew pale and the coconut milk smooth.
• Bone-in chicken gives the best flavour, but keep the pieces medium so they cook evenly with the potatoes.
• Add the thick coconut milk last, and never boil it hard.
• If the stew thickens too much on standing, loosen it with a splash of hot water.