This lightly spiced coconut chicken stew is a dish that’s often served for breakfast in Keralite homes. I love making it for Sunday brunch! As someone who grew up in a North Indian family, I find the flavor of this curry to be very different from the dishes that I grew up eating.
I learned how to make this stew after watching my mother-in-law make it many times. I love the flavor of curry leaf spiced coconut milk with chicken and potatoes. I hope you love this as much as I do.
- 2 tablespoons coconut oil
- 1 red onion, thinly sliced
- 20–30 curry leaves
- 1 ½ pounds skinless and boneless chicken thighs, cut into quarters
- 1 teaspoon minced ginger
- 1 teaspoon coriander powder
- 1 teaspoon meat masala
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ¼ teaspoon cayenne
- 2 medium potatoes (approx. 1 pound), peeled and cubed
- 2 carrots, sliced
- 1 (13.5 ounce) can full-fat coconut milk
- Press sauté, add the coconut oil and when it melts, add the onion. Stir-fry for 10-12 minutes or until they turn brown. Remove some of the onions and set them aside to use as a garnish.
- Add the curry leaves and the chicken. Stir-fry for 8-9 minutes, or until the chicken is no longer no longer pink and is mostly cooked through.
- Add the ginger and ground spices and give everything a good mix so that the chicken is coated with all of the spices.
- Add the potatoes and carrots, stir, then add the coconut milk.
- Secure the lid, close the pressure valve and cook for 4 minutes at high pressure.
- Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
- Garnish with the browned onions and serve.