Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, tamarind and coconut chicken stew. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Tamarind and coconut chicken stew is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Tamarind and coconut chicken stew is something which I have loved my entire life.
To begin making the Kerala Style Chicken Stew Recipe, wash the chicken pieces and cut them to small pieces. Heat a pressure cooker with coconut oil, add cinnamon stick, cloves, and peppercorns and let them fry for few seconds. Add in the onions, garlic and ginger.
To get started with this particular recipe, we have to first prepare a few components. You can cook tamarind and coconut chicken stew using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Tamarind and coconut chicken stew:
- Prepare pieces Chicken cut into desired
- Make ready Onion
- Take Red,green and yellow bell pepper
- Take Tomatoes
- Make ready Fresh dhania
- Get Tomatoe paste
- Prepare to taste Black pepper and salt
- Make ready Freshly squeezed tamarind juice
- Get Coconut milk
- Get Ginger and garlic
Take the chicken pieces out of the tin and transfer to a serving dish. Pour the sauce into a pan and bring to a simmer. Stir in the tamarind pulp, coconut milk and half the coconut cream. Theeyal is nothing but a gravy/kuzhambu made with spices ,deeply roasted coconut and tamarind juice.
Instructions to make Tamarind and coconut chicken stew:
- In a pan, place your cut chicken pieces, rub in ginger and garlic paste, add salt and black pepper then boil
- Once cooked set aside, and cook your onions and bell peppers until soft
- Add your tomatoes and tomato paste and cook
- Add in the tamarind juice and simmer for 2 to 3 minutes
- Add in the coconut milk and simmer
- Once the sauce is cooked, add the cooked chicken pieces and simmer of low heat for 5 to 10minutes
- Add in the fresh dhania, mix in well and put off the stove.
- Serve with desired accompaniment
Bitter melon is fried and added to this to make it bitter gourd theeyal. Tamarind will give the dish a slightly sour taste, but it's not overpowering. This will give the chicken a little more bite, it will not fall apart so. Put the tamarind paste into a small bowl and then pour some of the hot liquid from the fish curry into the bowl to completely dissolve the paste. I'm so glad you and your twins loved the butter chicken recipe 🙂 You can just reheat it on the stove - the fish.
So that is going to wrap it up for this exceptional food tamarind and coconut chicken stew recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
