South Indian: Mixed Vegetables and Coriander Chicken Stew Recipe

Packed with flavors this creamy and delectable, mixed vegetable chicken stew is delicious and pairs well with kerala paratha, idli, dosas, idiyappam and appams.

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Mixed Vegetables and Coriander Chicken Stew Recipe Video on Vidyascooking Channel

Ingredients for Coriander Chicken Stew:

500 Grams Curry Cut Chicken

1/4 Cup Each Chopped and Blanched Vegetables

(Potato, Broccoli, Babycorn, Carrots, Beans, Peas)

100 Grams Halved Button Mushrooms

1/4 Cup Large Cubed Capsicum

1 Large Cubed Onion

100 Grams Cubed Tofu

100 ML Thick Extract Coconut Milk

100 ML Second Extract Coconut Milk

1 1/2 Tbsp Ginger and Garlic Paste

3 Sprigs Curry Leaves

5 Sprigs Coriander Leaves

1 Tbsp Garam Masala

1/4 Tsp Turmeric Powder

1 Inch Cinnamon

4 Cloves

1 Black Cardamom

3 Green Cardamom Pods

100 ML Fresh Cream

3 Tbsp Sunpure Oil

Salt as per taste...

For Coriander Masala:

1/2 Cup Coriander Leaves

1/4 Cup Curry Leaves

5 Green Chilies

1 Tbsp Coriander Seeds

1/2 Tbsp Peppercorns

1/2 Tbsp Cumin

1 Inch Cinnamon

3 Cloves

2 Pods Cardamom

1 Tbsp Ginger and Garlic Paste...

Prep:

Prep all the veggies:

1. Peel and chop the carrots, potatoes into cubes.

2. Chop the baby corn into bite size pieces

3. Deseed and chop the capsicum into cubes

4. Wash and clean the broccoli florets in salted water and reserve.

5. Chop the beans into 1 inch pieces and reserve.

6. Halve the mushrooms and reserve

7. Chop the tofu into cubes and reserve.

8. Chop the onion into cubes and reserve.

Boil water in a large pot. Add the veggies one at a time (potato, carrots, peas, beans) and boil till tender, not cooked all the way through. Drain the water and reserve the veggies. The blanched veggie water can be used in soup.

We can cook the mushrooms, capsicum, broccoli and baby corn in the stew.

Prepare the green masala, in a mixer jar add coriander leaves, curry leaves, chilies, ginger and garlic paste, coriander seeds, cinnamon, cloves, pepper, cumin and cardamom, add splash of water and grind to form a smooth paste and reserve.

Method:

Heat a heavy bottom handi or wok add 2 to 3 tbsp oil allow to reach temp on medium flame.

Once the oil starts to smoke add, cubed onions, curry leaves, black cardamom, cardamom, cloves, cinnamon and bayleaf.

Fry all the ingredients on medium flame until the onion turns transparent.

Add chicken, 1 tbsp ginger and garlic paste, chilly powder, turmeric powder and salt, fry the chicken on medium flame for a minute.

Add coriander masala and fry the chicken till raw flavors from the masala has reduced.

Add 1/2 cup water and second extract coconut milk stir and cover. Cook the chicken on medium flame till tender and well done.

Once the chicken has cooked add the potatoes, beans and carrots cook these veggies with chicken until tender.

Add peas, tofu, mushrooms, capsicum, broccoli, and baby corn to the chicken stir with gentle hands till veggies are well combined.

Add thick extract coconut milk stir well cover and cook until all veggies are tender and cooked well.

Add cream stir well bring to boil and cook for a minute on low flame.

Tear and add coriander and curry leaves and serve the stew hot with kerala parathas or appams and enjoy...😉

Combination of flavors from veggies, coriander masala, and coconut is ultimate in this stew. Creamy and delicious stews has always been a part of southindian cuisine. We normally serve stew for breakfast, brunch and dinner.