Kerala Chicken Stew with Chettinad Pepper Chicken Fry
⏱️ 30m Prep🔥 65m Cook
Primary Dish
Kerala Chicken Stew
Ingredients
- • 500g Chicken thighs, bone-in
- • 400ml Coconut milk
- • 2 large Potatoes, cubed
- • 1 tsp Black peppercorns
- • 2 sprigs Curry leaves
- • 1 inch Ginger, julienned
- • 2 Green chilies, slit
- • 2 tbsp Coconut oil
Cooking Steps
1
Heat coconut oil in a pressure cooker. Sauté ginger, green chilies, and curry leaves.
2
Add chicken pieces and sauté until they turn white.
3
Add cubed potatoes, peppercorns, and salt. Pour in 100ml water.
4
Pressure cook for 2 whistles (approx 8 mins).
5
Open once pressure releases, pour in coconut milk, and simmer on low heat for 5 minutes without boiling to thicken.
The Perfect Pairing
Chettinad Pepper Chicken Fry
Ingredients
- • 300g Chicken breast, diced
- • 2 tbsp Black peppercorns
- • 1 tsp Fennel seeds
- • 1 tsp Cumin seeds
- • 1 tsp Turmeric powder
- • 1 large Onion, finely chopped
- • 1 tbsp Garlic paste
Cooking Steps
1
In a blender, pulse peppercorns, fennel, and cumin into a coarse powder.
2
In a pan, heat oil, sauté onions and garlic until golden brown.
3
Add chicken and turmeric, searing on high heat to seal moisture.
4
Add the freshly ground pepper spice mix and salt.
5
Sauté for 15-20 minutes on medium heat until the chicken is tender and coated in a dark, dry masala.