Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tamarind and coconut chicken stew. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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.
Tamarind and coconut chicken stew is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Tamarind and coconut chicken stew is something which I’ve loved my entire life. They’re nice and they look fantastic.
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 can achieve it.
The ingredients needed to make Tamarind and coconut chicken stew:
- Take pieces Chicken cut into desired
- Make ready Onion
- Take Red,green and yellow bell pepper
- Get Tomatoes
- Prepare Fresh dhania
- Get Tomatoe paste
- Get to taste Black pepper and salt
- Take Freshly squeezed tamarind juice
- Make ready Coconut milk
- Prepare 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. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
