Food and Travel Secrets

Syrian Christian Style Kerala Chicken and Vegetable Stew

Servings	Prep Time
4-6people	20minutes

Cook Time	Passive Time
10minutes	10minutes

Servings	Prep Time
4-6people	20minutes

Cook Time	Passive Time
10minutes	10minutes

Ingredients

1-2Tbsp Coconut Oil
3whole Star Anise Whole
6whole Cardamom pods Roughly crushed
5whole Cloves Whole
1/2-1Tbsp Black Peppercorns Vary to taste1 Tbsp is quite spicy so use 1/2 if you’re unsure
3/4whole Cinnamon Stick
2whole Bay Leaves Break these up just little
1/2 Green Chilli OptionalIt’s still quite spicy with just the peppercorns
4cloves Fresh Garlic Finely chopped
1& 1/2Tbsp Fresh Ginger Finely chopped
3stems Fresh Curry Leaves Remove leaves from stemsRemove leaves from stems and keep some for the garnish
2small Red onions Diced
2tsp Salt – Vary to taste
500grams Skinless Chicken breast fillet CubedSkinless chicken thigh fillet would also work
500grams Vegetables of choice dicedFor example carrots, green beans, cauliflower, leek, peas, zucchini, pumpkin, sweet potato
1cup water
400grams Coconut MilkLight coconut milk works well but gives a lighter dish. Regular coconut milk gives a richer dish.
1Tbsp Lemon Juice or White Vinegar Optional

Instructions

Prepare all ingredients
Heat coconut oil in a large pan with a lid (or use a dinner plate) preferably non-stick.
Once oil is hot, add spices and stir fry for 3 minutes. Tilt your pan if using gas to pool the oil. **Be very careful to use the lid to protect yourself from hot seeds popping out of the pan. You may almost need to cover most of the open top of the pan.  
Add garlic and ginger ( and green chilli if using) and stir-fry for 2 minutes before adding the curry leaves for another 2 minutes.  
Add the diced onion and the salt as the salt helps it to cook more quickly. Stir-fry until onion is starting to brown.  
Stir fry diced chicken until no longer pink.  
Add diced vegetables and stir fry for a few minutes before adding the water and covering with the lid.
Cook until vegetables are tender.
Take the pan off the heat and add the coconut milk and the lemon juice or vinegar if using. Adjust the salt to taste.
Serve garnished with fresh curry leaves and steamed rice and a side salad.