Kerala-style chicken and vegetable stew

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 500 g chicken curry-cut, bone-in, skin removed
• 2 potatoes potato, peeled and cubed
• 2 carrots carrot, peeled and sliced
• 1 onion onion, thinly sliced
• 400 ml coconut milk
• 2 chillies green chilli, slit, optional
• 1 sprig curry leaves
• 1 tsp whole spices, cloves, cinnamon, cardamom
• 2 tbsp coconut oil

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat the coconut oil and fry the whole spices, curry leaves and onion until softened.
2. 2Step 2. Add the chicken, potato, carrot and green chilli, and cook for 5 minutes, stirring gently.
3. 3Step 3. Pour in half the coconut milk with a little water, cover and simmer for about 20 minutes until the chicken is completely cooked through and the vegetables are tender.
4. 4Step 4. Stir in the remaining coconut milk and simmer gently for 5 more minutes without boiling hard.
5. 5Step 5. Serve hot with appam or rice (about 1 katori / 150 g).

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.