My husband says I make the best chicken stew and stew is one of my masterpieces. I can agree to it to some extend and I think I have practiced it many times and became proficient on it. I was trying veggie and chicken stew all these while and it was never a failure. In fact, stew is such an easy recipe that it can never go wrong with anyone.
The stew I am talking about here is different from the English recipes, as this is the specialty of our traditional Kerala. That is one reason I wrote it in Malayalam, to get that God's own country feeling, where stew is called ishtew in Malayalam. So about the difference from English stew recipes, this is again a dish with extravaganza of Coconut milk, the soupy gravy just smells coconut all over and all you can say is just Wow!
Everyone at home loves this recipe and is the best side dish for Appams, Idiyappams and even our red matta rice. I think Matta Rice is something, only Malayalees can eat :D and for us only this can make us feel like we had rice :)
This time for a difference I made Duck stew, one reason Duck is my favorite bird :P and red meat being a No No for me, Duck will resemble somewhat like a cooked red meat, and I will get the mocking satisfaction of eating a red meat. lol. Usually in my chicken stew I used to put some turmeric, which is omitted in duck stew, so this clears having all the criteria for stew being qualified.
My Christmas brunch was awesome, indulging into this coconut soup and my home made wheat breads was best company for her. I had this with the Appams my Mom made too, and you know, you cannot say No to either. One of the reasons I put on pounds when I am back from home :O
Ingredients:
Duck, curry cut, cleaned - 1 1/2 kg
Onions . diced - 3 nos
Potatoes, boiled- 3 nos (you can cook this with duck too)
Green chillies, slit - 7 nos
Ginger crushed - 2 inch piece
Garlic pods - 7 to 8
Curry leaves - 2 sprigs
Salt to taste
Pepper powder - 1 tsp
Coconut oil - 2 tbsp
Raw Spices - Cardamom, Cloves, Star Anise, Cinnamon - 1 piece each
Coconut milk , thin - 2 cups
Coconut milk, thick - 1 cup
Method:
Cook duck with 1 cup water, ginger, garlic salt and pepper a bit, in pressure cooker for 2 whistles. Duck takes more time than chicken to get cooked, so pressure cooking is recommended.
Boil potatoes separately or cut and cook it with duck.
Pour oil and saute the raw spices in it for a min. Now add curry leaves, onions and saute till translucent. Add the cooked duck and potatoes. Add to it thin milk, salt and pepper and cook till gravy reduces to 3/4th. Now add green chillies and remaining curry leaves and cook for 2 minutes. Now add thick coconut milk and cook till frothy. Do not boil as coconut oil can separate.
The stew I am talking about here is different from the English recipes, as this is the specialty of our traditional Kerala. That is one reason I wrote it in Malayalam, to get that God's own country feeling, where stew is called ishtew in Malayalam. So about the difference from English stew recipes, this is again a dish with extravaganza of Coconut milk, the soupy gravy just smells coconut all over and all you can say is just Wow!
Everyone at home loves this recipe and is the best side dish for Appams, Idiyappams and even our red matta rice. I think Matta Rice is something, only Malayalees can eat :D and for us only this can make us feel like we had rice :)
This time for a difference I made Duck stew, one reason Duck is my favorite bird :P and red meat being a No No for me, Duck will resemble somewhat like a cooked red meat, and I will get the mocking satisfaction of eating a red meat. lol. Usually in my chicken stew I used to put some turmeric, which is omitted in duck stew, so this clears having all the criteria for stew being qualified.
My Christmas brunch was awesome, indulging into this coconut soup and my home made wheat breads was best company for her. I had this with the Appams my Mom made too, and you know, you cannot say No to either. One of the reasons I put on pounds when I am back from home :O
Duck, curry cut, cleaned - 1 1/2 kg
Onions . diced - 3 nos
Potatoes, boiled- 3 nos (you can cook this with duck too)
Green chillies, slit - 7 nos
Ginger crushed - 2 inch piece
Garlic pods - 7 to 8
Curry leaves - 2 sprigs
Salt to taste
Pepper powder - 1 tsp
Coconut oil - 2 tbsp
Raw Spices - Cardamom, Cloves, Star Anise, Cinnamon - 1 piece each
Coconut milk , thin - 2 cups
Coconut milk, thick - 1 cup
Method:
Cook duck with 1 cup water, ginger, garlic salt and pepper a bit, in pressure cooker for 2 whistles. Duck takes more time than chicken to get cooked, so pressure cooking is recommended.
Boil potatoes separately or cut and cook it with duck.
Pour oil and saute the raw spices in it for a min. Now add curry leaves, onions and saute till translucent. Add the cooked duck and potatoes. Add to it thin milk, salt and pepper and cook till gravy reduces to 3/4th. Now add green chillies and remaining curry leaves and cook for 2 minutes. Now add thick coconut milk and cook till frothy. Do not boil as coconut oil can separate.
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