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.
A quintessential Mughlai flatbread, Saffron Sheermal is a mildly sweet, soft, and leavened bread enriched with milk, ghee, and the luxurious aroma of saffron. Its name, derived from the Persian words 'sheer' (milk) and 'mal' (to rub), reflects its rich, tender texture. Traditionally cooked in a tandoor, this home-style version on a tawa yields a delightful bread perfect for pairing with rich curries like Nihari or Korma.
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.
Servings4
Serving size: 1 serving
399cal
8gprotein
56gcarbs
15gfat
Ingredients
2 cup All-Purpose Flour (Also known as Maida)
0.75 cup Warm Milk (Should be lukewarm, about 105-115°F or 40-46°C)
4 tbsp Ghee (Melted and divided)
2 tbsp Sugar (Use granulated sugar)
0.25 tsp Saffron Strands (A generous pinch)
1 tsp Instant Yeast
0.5 tsp Salt
0.5 tsp Kewra Water (Optional, for authentic fragrance)
Instructions
1
Bloom Saffron & Activate Yeast (10 minutes)
In a small bowl, take 2 tablespoons of the warm milk and add the saffron strands. Let it soak to release its color and aroma.
In a separate, larger bowl, combine the remaining warm milk, sugar, and instant yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and active.
2
Prepare the Dough (15 minutes)
In a large mixing bowl, whisk together the all-purpose flour and salt.
Add 3 tablespoons of melted ghee to the flour. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
Pour the frothy yeast mixture, the saffron-infused milk, and the optional kewra water into the flour mixture.
Combine everything to form a shaggy dough, then transfer to a lightly floured surface.
Knead for 10-12 minutes by hand (or 7-8 minutes in a stand mixer with a dough hook) until the dough is soft, smooth, and elastic.
3
Proof the Dough (60-90 minutes)
Form the kneaded dough into a smooth ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
4
Shape the Sheermals (10 minutes)
Gently punch down the risen dough to release the air.
Divide the dough into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-inch round or oval disc, about 1/4-inch thick.
Thoroughly prick the entire surface of each disc with a fork. This is crucial to prevent it from puffing up during cooking.
5
Cook the Sheermals (15 minutes)
Heat a heavy-bottomed pan (tawa) or a non-stick skillet over low-medium heat.
Place one shaped sheermal on the hot tawa and cook for 2-3 minutes until the underside has light golden-brown spots.
Flip the sheermal, cover the pan with a lid, and continue to cook on low heat for another 3-4 minutes. The trapped steam helps cook it through and keeps it soft.
Remove from the pan and repeat the process for the remaining dough portions.
6
Glaze and Serve (2 minutes)
As soon as each sheermal is cooked, immediately brush it generously with the remaining 1 tablespoon of melted ghee.
Serve warm with rich curries like korma, nihari, or enjoy on its own.
