Chicken and Vegetable stew with coconut milk

Is it a stew ?Or is it a thin
curry? Whatever it may be ,the fact of the matter is its ability to satitate
you in excess with its tantalising sweetness of the cocoanut milk and the authentic spices of the South Indian and Srilankan cusine. For me its my stew in the form of a thin curry that too with an oriental zing!!!
Intensely aromatic,the
flavor of the spices so dominating, coupled with the coconut milk makes
this dish what it is..
Inspired from the Kerela
cusine( actually its pretty common in Srilankan cuisine too with the addition of the Pandan leaves which is what Srilankan cuisine stands for), this is so blatantly simple
that you would be surprised..Majorly most stews and thin curries in the South of India and Srilanka as well are almost the same albeit a few different spices used. However, the base  of cocoanut milk stands strong in both cusines.
But my curry has an oriental twist, ie the use of lemon grass and chives which blends
beautifully with cocoanut milk and gives out a discerning flavor of the Orient.
Also the  stews and curries in the Souther part of our country are varied.They can be with or without turmeric powder, and flexible enough to include or not include a tempering.It really is your own choice how you want it to look and taste,but coconut milk and curry leaves playing dominace
And i am really
surprised at the simplistic treatment of these beautiful curries really. Thin
or thick depends on the type of milk that your are using..A thin cocoanut milk or
the thicker version to be precise..And the way the spices get engulfed into the cocoanut milk is truly amazing and worth mentioning.
It was one of those lazy
days when i didnt really want to cook nor did i want to consume outside food.I
needed just a simple meal and light ..I had very few peices of chicken in my
deep freezer and a whole lot of veggies.The chicken was too less to be cooked up as
a dish and i didnt want to have just veggies.So all that i did was mixed
everything together with some south indian spices and blended the cocoanut
milk to form and amazing currythat went splendidly with my plain dosa..
Ingredients:
Chicken- 3 pieces
Bitter gourd- 3 pieces
carrots- 1
Cabbage- 1/4 cup
cauliflower- few florets
lemon grass- few peices chopped
chives-few
fenugreek seeds-1/2 tsp
fennel seeds-1/2 tsp
Thin cocoanut milk- 1 1/2 cup
Thick Cocoanut Milk- 1/2 cup
water- 1 cup
oil-1 tsp
coriander leaves- few
ginger juveniles- 1 inch
salt as per taste
curry leaves- few
cardamom-3
clove-4
cinamon-1 large inch
black pepper- 1/2 tsp
Turmeric powder(optional)-1/4 th tsp
Method
  • In  a large pan,
    drop oil and add the mustard seeds, fennel seeds, fenugreek seeds, red chillis
    and curry leaves.You could add chillies if you wish, I did’nt since i wanted a mild curry
  • Add ginger juveniles and fry the chicken for a while.Add turmeric powder if you wish and drop the
    veggies and add chives , lemon grass,cardamon, cloves and cinnamon, black pepper.
  • Add the thin cocoanut
    milk and bring to a biol.Reduce heat and let it simmer until the chicken and veggies are soft and tender. Now add the thick cocoanut milk and let it boil for a few more minutes and remove from the flame.
Incredibly glorious in
taste, it is light on the stomach and evokes a sweet delightful aroma ..the
cocoanut milk with the curry leaves brings out a beautiful taste and flavour so
perfect
Ideally appam would have
tasted the best i guess with this dish, nevertheless my dosa complimented the
curry too well with some left over rice that i had from my previous meal.. A
staisfying simplistic meal.

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