Kerala Chicken Stew With Coco Amino

Kerala Chicken Stew is a mild, creamy, and fragrant dish often served with appam or idiyappam. The addition of Balion’s Coco Amino gives the dish a subtle sweetness and depth of flavour.

Ingredients:

500g chicken, cut into pieces

2 tablespoon coconut oil

1 teaspoon mustard seeds

1 sprig curry leaves

1-inch cinnamon stick

2 cloves

1 cardamom pod

1 large onion, thinly sliced

1-inch ginger, minced

2 cloves garlic, minced

2 green chilies, slit

1 carrot, sliced

1 potato, cubed

1 cup coconut milk

2 tablespoon Balion’s Coco Amino Original

1/2 cup water

Salt to taste

Fresh cilantro for garnish

Instructions:

Heat coconut oil in a pot. Add mustard seeds, and once they crackle, add the cinnamon stick, cloves, cardamom, and curry leaves. Fry for a minute until fragrant.

Add sliced onions, ginger, garlic, and green chilies. Sauté until the onions are soft and translucent.

Add the carrots, potatoes, and chicken pieces to the pot. Stir in Balion’s Coco Amino Original and cook for 5 minutes, allowing the chicken to turn lightly brown.

Pour in coconut milk and water, and bring the stew to a gentle simmer. Cover and cook for 20-25 minutes until the chicken and vegetables are cooked through.

Adjust seasoning with salt and garnish with fresh cilantro. Serve the chicken stew with appam or idiyappam for a comforting meal.