It's a tradition, breakfast on christmas mornings is chicken stew and appam in Kerela. Learn how to make this delicious chicken stew by preetha and let us know if your family and you enjoyed eating it! SUBSCRIBE and Click on the Bell Icon to never miss any episode from India Food NetworkSubscribe to India Food Network: https://goo.gl/B3NEasFollow Us on Social Media :-Facebook: https://www.fb.com/indiafoodnetworkTwitter - https://twitter.com/ifnInstagram: https://www.instagram.com/indiafoodnetwork/IFN Website: http://indiafoodnetwork.in/Download Our IFN App Here - https://play.google.com/store/apps/details?id=com.ping.ifn&hl=enIngredients: 3 tbsp coconut oil3 no's cloves2 no's cardamom1 inch cinnamon stick1 no staranise 1/2 tsp black pepper, crushed1 tbsp each of finely chopped ginger and garlic2 no's green chillies, slit1/4 cup each of cubed onion, potato and carrotCurry leavesTurmeric powder1/2 kg Chicken with bones, marinated with salt and turmeric Salt to taste1.5 cups Thin coconut milk 1/2 cup Thick coconut milk Water as required For tempering: 1 tbsp oil, curry leaves and 1/4 cup chopped onionIn a deep kadhai, heat oil. Add whole spices, chillies, curry leaves, ginger and garlic. Sauté on a medium flame for few seconds. Add cubed onion and sauté for few seconds.Add chicken and turmeric and sear on a medium flame for 5 minutes. Add vegetables. Add very little water, as required, thin coconut and salt and mix well.Cover and cook on a medium flame till chicken is almost cooked.Add thick coconut milk and simmer for few seconds.Make tempering with oil, curry leaves and onion and pour over chicken. Had best with appams. and have Love our recipes? Hit 'LIKE' and show us your support! :)Post your comments below and share our videos with your friends. Spread the love! :)
