Recipes - Chicken Vegetable Stew


250 gms. chicken (medium pieces)
1 cup cauliflower florets
1 potato (quartered)
1 onion (cubed)
1 tomato (chopped)
4 green chillies (slit)
1 “ ginger (finely chopped)
6 flakes garlic (finely chopped)
1” cinnamon
4 cloves
4-5 peppercorns
1 cup thick coconut milk
1 cup thin coconut milk
½ tsp. turmeric powder
1 tsp. corn flour (mixed in little water)
Salt as per taste.


1 onion (thinly sliced)
1 sprig curry leaves
1 tsp. pepper powder
1-2 tbsp. oil


Wash chicken pieces well. Soak cauliflower florets in luke warm-salted water for 15 minutes and clean well. In a cooking pot, add chicken, onion, tomato, ginger, garlic, turmeric powder, green chillies along with salt and keep on medium flame, covered , until chicken is half done. Now add potato, cauliflower and thin coconut milk. Keep on medium flame until chicken gets tender. Add corn flour mixed in little water to thicken the gravy. Lastly add thick coconut milk and keep on slow flame for 2 minutes.


Heat oil. Fry onion until golden brown. Add curry leaves, pepper powder, sauté for a minute and pour the seasoning over the chicken stew. Serve hot with appams, ediappams or steamed rice.

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Title: Chicken Vegetable Stew

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