Simple recipes for cooking tasty and crafty food like never before...!!!!
Please leave a comment. Sharing is caring so please share
Bon Appetite..!!!
Coconut Chicken Stew
I wanted to do some stew using my new instant pot for my friends, I thought I’ll probably do the Kolkata Style stew which we inherited from the brits, thanks to the colonial rule back in the day but then the very idea of making the same stew for my friends didn’t seem to be a good idea. So I had to make something that doesn’t taste that alien but also tastes like a stew , I saw some grated coconut in my refrigerator and that led to the idea of making a stew using coconut.
I further added coconut milk into it so that my broth gets that taste, I also threw in some basil into it giving it a little Thai touch. Finally the stew was ready and everyone loved it, well I had to share this as it requires no ground spices and is as easy to cook as it gets.
I have used the instant pot but you can also cook this in an actual pressure cooker with 6 whistles.
Do try and let me know in comments, follow us in Instagram and Facebook and subscribe to my YouTube channel to access the videos.
Cuisine – Indian, Thai, Malaysian
Keywords- Coconut, Chicken Stew, Stew , Coconut Stew, Thai Food, Curry, Chicken , Tasty, Cooking, Recipe
Prep: 15-20 mins.
Cooking– 45 mins
Ingredients:
1 Onions sliced thin.
50 Grams/ 1 bowl of Grated coconut. I have used the frozen grated coconut.
1 Cup of Coconut Milk.
2 Green chilis , sliced into half from the middle
Big spoon of ginger garlic paste.
2 lb Chicken (Leg pieces and thighs preferred)
2.5 Tea Spoons of Garam masala.
Some fresh Cilantro chopped small
Some fresh basil leaves chopped small.
Spice powders –
1 Tea Spoon of Cumin Powder.
1 Tea Spoon of Coriander Powder.
1/2 Tea Spoon of red Chili Powder.
1/2 Tea Spoon of Turmeric Powder.
RECIPE:
1. Pour very little oil in the Instant Pot and switch on the Sauté Mode.
2. Add the grated coconut into the Pot and start roasting them.
3. Roast them until they start turning brown in color.
4. Take them out and add them into a blending Jar.
5. Add the coconut milk in the Jar and blend them into a coarse paste.
6. Add 2 tablespoon of oil in the Instant Pot.
7. Add the onions when the oil is hot and sauté them until they turn golden brown.
8. Add the chili and the ginger garlic paste and sauté them for 5 minutes.
9. Add the Spice Powders and saute for 3-4 minutes.
10. Now add the Coconut paste into the Pot.
11. Mix them and cook for 5-7 minutes in Saute mode.
12. Take out the whole mix into a blending jar and blend the same to form a thick paste.
13. Pour the paste back into the pot
14. Add 1.5 cups of water and cook for 2 mins.
15. Add the chicken pieces into the pot and mix well.
16. Add the Garam masala into the pot.
17. Add Salt to taste.
18. Close the lid and Pressure cook for 35 minutes.
19. Open the lid, just mix them well so that some of the pieces shred from the bones into the stew’s broth making it thick. Check the video for more clarity on this step.
20. Throw some Fresh cilantro and basil leaves into the pot.
21. Mix and serve your Stew.
Enjoy this dish while its hot, it also tastes great if you keep it aside for 4-5 hours as the juice of the broth gets into the chicken with time.