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.
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
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.
4
Serving size: 1 serving
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
