A fragrant and mildly spiced chicken and vegetable stew from Kerala, simmered in creamy coconut milk. This comforting dish, flavored with whole spices and fresh curry leaves, is a perfect pairing for appam or bread.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
A simple and delicious North Indian stir-fry made with thinly sliced pointed gourd and potatoes. This quick, everyday side dish is lightly spiced and pairs perfectly with dal and roti.
About Kerala Chicken Stew, Steamed Basmati Rice, Dal Tadka and Parwal Bhujia
Creamy, protein-packed Chicken Ishtew with rice and dal. A comforting, energy-giving meal that feels like home.
This bihari dish is perfect for lunch. With 1211.2599999999998 calories and 47.699999999999996g of protein per serving, it's a nutritious choice for your meal plan.
fat
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 cup Thick Coconut Milk (First extract or full-fat canned coconut milk)
1.25 tsp Salt (Or to taste)
Instructions
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
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
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.
Once simmering, reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, or until the chicken is fully cooked and the vegetables are fork-tender. Stir once or twice in between to prevent sticking.
4
Finish with Thick Coconut Milk
Once the chicken and vegetables are cooked, reduce the heat to the absolute lowest setting.
Gently stir in the thick coconut milk. Heat for 2-3 minutes until the stew is warmed through. It is crucial not to let the stew boil after adding the thick milk, as it can curdle.
Taste and adjust the salt if necessary.
5
Garnish and Rest
Turn off the heat. Drizzle the final 1 tsp of coconut oil over the stew and scatter the remaining fresh curry leaves on top.
Cover the pot and let the stew rest for at least 10 minutes. This allows the flavors to meld and deepen.
Serve hot with appam (lacy rice pancakes), idiyappam (string hoppers), or crusty bread.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
250 g Parwal (Pointed gourd, ends trimmed and lightly scraped)
200 g Potato (Peeled and thinly sliced into half-moons)
1 medium Onion (Thinly sliced)
3 tbsp Mustard Oil (For authentic flavor)
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing)
2 pcs Green Chili (Slit lengthwise, optional)
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to taste)
1 tsp Coriander Powder
1 tsp Salt (Or to taste)
0.5 tsp Amchur Powder (Dry mango powder, for a tangy finish)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Vegetables
Wash the parwal thoroughly. Trim both ends and use a knife to lightly scrape the outer skin; do not peel it completely.
Slice the parwal into thin rounds, about 2-3 mm thick.
Peel the potato and slice it into thin half-moons, matching the thickness of the parwal.
Thinly slice the onion and slit the green chilies lengthwise.
2
Sauté and Cook the Bhujia
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is slightly smoky. This step is crucial to remove the oil's raw pungency.
Reduce the heat to medium, add the cumin seeds, and let them splutter for about 30 seconds.
Add the asafoetida, followed by the sliced onions and green chilies. Sauté for 2-3 minutes until the onions become soft and translucent.
Add the sliced parwal and potatoes to the pan.
Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the vegetables. Mix everything thoroughly to ensure the vegetables are evenly coated with spices.
Cover the pan, reduce the heat to low, and let it cook for 10-12 minutes. Stir every 3-4 minutes to prevent sticking. The vegetables will cook in their own steam; do not add water.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
Remove the lid and check if the vegetables are tender by pressing a piece of potato with a spatula. If not, cover and cook for another 2-3 minutes.
3
Crisp, Garnish, and Serve
Once the vegetables are tender, increase the heat to medium-high. Cook uncovered for 4-5 minutes, stirring frequently, until any excess moisture evaporates and the vegetables get slightly browned and crispy at the edges.
Turn off the heat. Sprinkle the amchur powder over the bhujia and give it a final mix.
Garnish with freshly chopped coriander leaves.
Serve hot with roti, paratha, or as a side dish with dal and rice.
