Syrian Christian Style Kerala Chicken and Vegetable Stew

Name: Syrian Christian Style Kerala Chicken and Vegetable Stew
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1-2 Tbsp Coconut Oil; 3 whole Star Anise Whole; 6 whole Cardamom pods Roughly crushed; 5 whole Cloves Whole; 1/2-1 Tbsp Black Peppercorns Vary to taste (1 Tbsp is quite spicy so use 1/2 if you're unsure); 3/4 whole Cinnamon Stick; 2 whole Bay Leaves Break these up just little; 1/2 Green Chilli Optional (It's still quite spicy with just the peppercorns); 4 cloves Fresh Garlic Finely chopped; 1& 1/2 Tbsp Fresh Ginger Finely chopped; 3 stems Fresh Curry Leaves Remove leaves from stems (Remove leaves from stems and keep some for the garnish); 2 small Red onions Diced; 2 tsp Salt - Vary to taste; 500 grams Skinless Chicken breast fillet Cubed (Skinless chicken thigh fillet would also work); 500 grams Vegetables of choice diced (For example carrots, green beans, cauliflower, leek, peas, zucchini, pumpkin, sweet potato); 1 cup water; 400 grams Coconut Milk (Light coconut milk works well but gives a lighter dish. Regular coconut milk gives a richer dish.); 1 Tbsp Lemon Juice or White Vinegar Optional

10 steps

Prep:20minCook:10min

Updated at: Thu, 17 Aug 2023 02:37:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories493.5 kcal (25%)

Total Fat31.8 g (45%)

Carbs23.6 g (9%)

Sugars9.8 g (11%)

Protein32.7 g (65%)

Sodium1323.4 mg (66%)

Fiber8.1 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspcoconut oil

½ Tbspblack peppercorns

vary to taste, 1 tbsp is quite spicy so use 1/2 if you're unsure

0.75cinnamon stick

whole

2whole bay leaves

break these up just little

0.5green chilli

optional, it's still quite spicy with just the peppercorns

4 clovesfresh garlic

finely chopped

fresh ginger

finely chopped

3 stemsfresh curry leaves

remove leaves from stems, remove leaves from stems and keep some for the garnish

2red onions

small, diced

2 tspsalt

vary to taste

500 gramsskinless chicken breast fillet

cubed, skinless chicken thigh fillet would also work

500 gramsvegetables

diced, for example, carrots, green beans, cauliflower, leek, peas, zucchini, pumpkin, sweet potato

1 cupwater

400 gramscoconut milk

light coconut milk works well but gives a lighter dish regular coconut milk gives a richer dish

1 Tbsplemon juice

or white vinegar, optional

Instructions

Step 1

Prepare all ingredients

Step 2

Heat coconut oil in a large pan with a lid (or use a dinner plate) preferably non-stick.

Step 3

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.

Step 4

Add garlic and ginger ( and green chilli if using) and stir-fry for 2 minutes before adding the curry leaves for another 2 minutes.

Step 5

Add the diced onion and the salt as the salt helps it to cook more quickly. Stir-fry until onion is starting to brown.

Step 6

Stir fry diced chicken until no longer pink.

Step 7

Add diced vegetables and stir fry for a few minutes before adding the water and covering with the lid.

Step 8

Cook until vegetables are tender.

Step 9

Take the pan off the heat and add the coconut milk and the lemon juice or vinegar if using. Adjust the salt to taste.