Chicken/Mutton stew - Recipe from Kerala

Chicken or mutton stew is a classic comfort food for many. Pair it with appas or appams, and you can't go wrong. I usually serve this with a simple pulao, and the meal is as amazing if not more.

One of the things that really appeals to me about this dish is it's simplicity. And for that reason I cook this fairly regularly. It's a mildly spiced curry with coconut being the dominant flavor. I hope you and your loved ones like it as much as its liked in my home.

Recipe credit: Ms.Anita Arakal

Ingredients:

1. Chicken /Mutton - 1 kg
2. Potatoes - 3 medium sized
3. Oil - 3 tbsp.
4. Onion - 2 large
5. Garlic - 2 tbsp.
6. Ginger - 1 inch piece
7. Green chilly - 3 nos.
8. Curry leaves - two sprigs
9. Coconut milk - 200 ml
10. Vinegar - 2 tbsp.
11. Salt and Water - as required

Spice mix:

1. Peppercorns - 1/2 tbsp.
2. Cardamom - 5 nos
3. Cloves -6 nos
4. Cinnamon - 2 inch stick
5. Turmeric

Method:

1. Cut and wash the meat into curry pieces. Drain and keep aside.
2. Peel and cut the potatoes into wedges or cubes. Soak in water till they are ready to be used.
3. Chop onions, slice garlic and grate/slice ginger. Chop the green chillies
4. In a pan heat oil, add the spice mix except turmeric. After about a minute add the onions, garlic and ginger. Fry till the onions are soft and light brown. Add the green chillies.
5. Add the meat and let the it fry till it is browned on all sides.
6. Add the potatoes, vinegar, salt and turmeric.Mix well. If you'd like to add water, add half a cup or 100 ml of hot water.
7. Cook on slow flame covered with a lid for about 15 minutes or till the meat is done. In case you are cooking mutton the time taken for it to cook will be much longer. Please use your judgement.
8. Lastly add the coconut milk, once the gravy starts boiling check for salt and consistency. Adjust if required and turn off the flame.