Chicken Stewed in Coconut Milk

This is a dish I’ve been in love with for the last 20 odd years. The smell of fresh coconut milk mingled with spices and chicken slowly stewing over a slow fire simply cannot be beaten. Here’s what you need:

  • 500gm Chicken, chopped, on the bone
  • 5 cloves
  • 2 inches cinnamon, in two pieces
  • 2 bay leaves
  • 1 tsp freshly ground black pepper
  • 1 tsp garlic paste [fresh]
  • 1 tsp ginger paste [fresh]
  • 500ml thick coconut milk
  • 250gms finely chopped onions
  • 3 green chillies, slit vertically. Remove seeds if desired.
  • salt to taste
  • Oil

Method:

  1. Put a little oil into a large pot and heat
  2. Ensure the chicken is dry. If not, pat dry with a paper towel
  3. When the oil is hot, put in the chicken and quickly fry till parts of it are a light golden brown.
  4. Remove chicken and keep aside
  5. Add onions and fry till soft and translucent
  6. Add all everything else, except the coconut milk and fry for 1 minute.
  7. Separate coconut milk into two equal halves. To one half add 250ml water. Add this to the pot
  8. Add the chicken
  9. Bring to a boil.
  10. Reduce heat, add the remaining coconut milk slowly.
  11. Simmer for 10 minutes.

This stew must be eaten either with rice, or with fresh bread. The larger the chunks of bread, the better.

– Sid

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.