Idiyappam with Kerala Chicken Stew

Ingredients

• 500 g Chicken (Bone-in, cut into medium pieces)
• 2 tbsp Coconut Oil
• 1 inch Cinnamon Stick
• 4 pods Green Cardamom (Slightly crushed)
• 4 pcs Cloves
• 1 tsp Black Peppercorns (Whole)
• 1 large Onion (Thinly sliced)
• 1 inch Ginger (Peeled and julienned)
• 4 cloves Garlic (Thinly sliced)
• 3 pcs Green Chili (Slit lengthwise, adjust to taste)
• 15 leaves Curry Leaves (Fresh, divided)
• 2 medium Potato (Peeled and cut into 1-inch cubes)
• 1 large Carrot (Peeled and cut into 1-inch cubes)
• 2 cups Thin Coconut Milk (Second extract or diluted canned coconut milk)
• 1 cup Thick Coconut Milk (First extract or full-fat canned coconut milk)
• 1.25 tsp Salt (Or to taste)

Instructions

1. 1

   Sauté Spices and Aromatics

   • Heat 2 tbsp of coconut oil in a heavy-bottomed pot or Dutch oven over medium heat.
   • Add the cinnamon stick, crushed green cardamom pods, cloves, and whole black peppercorns. Sauté for 30-45 seconds until they release a fragrant aroma.
   • Add the sliced onion, julienned ginger, sliced garlic, slit green chilies, and about 10 curry leaves.
   • Sauté for 5-6 minutes, stirring occasionally, until the onions become soft and translucent. Do not let them brown.
2. 2

   Cook Chicken and Vegetables

   • Add the chicken pieces to the pot. Sauté for 3-4 minutes, turning them over, until they are lightly seared and no longer pink on the outside.
   • Add the cubed potatoes and carrots. Stir everything together to coat with the aromatic mixture.
3. 3

   Simmer the Stew

   • Pour in the thin coconut milk and add salt. Stir well to combine.
   • Increase the heat and bring the mixture to a gentle simmer. Do not bring to a rolling boil.