Kerala Chicken Stew

Estimated — 4 ingredients not in food database (100% mass accounted for)

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Method

1. 1In a medium pot, heat 20 ml of coconut oil over medium heat.
2. 2Add 1 finely chopped onion and sauté until golden brown, about 5 minutes.
3. 3Add 1 teaspoon of grated fresh ginger and 1 small chopped green chilli. Sauté for 1 minute until fragrant.
4. 4Add 250 g of boneless chicken pieces and cook for 5 minutes, stirring occasionally, until the chicken is lightly browned.
5. 5Stir in 1 teaspoon of turmeric powder, 1 teaspoon of ground cumin, and 1 teaspoon of ground coriander. Cook for 30 seconds to release the aroma.
6. 6Pour in 400 ml of coconut milk and 200 ml of water. Bring to a gentle simmer.
7. 7Add 1 small piece of cinnamon (about 3 cm), 2 green cardamom pods, and 1 bay leaf. Simmer uncovered for 10 minutes, stirring occasionally.
8. 8Season with salt to taste and adjust consistency by adding a little more water if needed. Simmer for another 5 minutes to let flavors meld.
9. 9Remove from heat. Discard the cinnamon stick, cardamom pods, and bay leaf.
10. 10Serve hot with steamed rice or appam for a complete meal.