Kerala (meaning, land of coconuts) is a south Indian state known for its beautiful pristine beaches and backwaters. Seafood and coconut based recipes are plenty in Kerala. Most of the inhabitants of Kerala are Christian, and eating meat is prevalent in this region. This recipe reminds me of Chicken Pot Pie, which is my favorite American entree.
This recipe is one of the easy stews from Kerala. I make this recipe with regular organic coconut milk. Thai Kitchen is the best brand of coconut milk, or Trader Joe's organic coconut milk is a close substitute.
You can change the vegetables based upon what you have in the refrigerator. If you want to substitute chicken, then red meat or pork works well with this recipe. Red meat needs to be cooked longer, so I would add 1 cup of water along with coconut milk, cover and simmer for an hour over low heat.
2 Tablespoons coconut oil
1 cinnamon stick, broken into two
7-8 black peppercorns
3 cardamom pods, muddled
1 cup red onion, minced
1 teaspoon sea salt
10-12 curry leaves OPTIONAL
1 lb chicken breasts, chopped in 2-inch pieces
1/2 cup frozen green peas, thawed
1/2 cup green beans, chopped
1 cup peeled, chopped carrots
2 cups coconut milk
In a 3-qt saucepan over medium heat, melt oil, and add whole spices. Saute for a minute.
Add onions and salt. Saute for 4-5 minutes.
Add chicken, mix. Cook for 10 minutes.
Add all the vegetables, saute for 3-4 minutes.
Add coconut milk. Mix. Bring to a boil. Remove from heat, and serve.