‘We'll be serving this aromatic stew to the teams visiting us from Sri Lanka and India this summer. Chicken stew is a popular dish from the beautiful south Indian state of Kerala. This simple, flavoursome version uses a subtly spiced coconut milk base and is sure to win many a heart.’
Kapil Kaushik, Head Chef, The Kia Oval
3 tbsp olive oil 3-4 dried curry leaves 20g fresh root ginger, peeled and finely chopped 1 red onion, finely diced 2 organic British free range chicken breasts, cut into 2cm dice½ red chilli, finely chopped 200ml chicken stock 100g green beans, trimmed and cut into 2cm pieces 200ml coconut milk 1 tbsp chopped coriander
1. In a large saucepan, heat the oil and fry the curry leaves for 1 minute to release the flavours. Add the ginger, onion, chicken and chilli, and sauté for 3-4 minutes.
2. Add the stock to the pan and simmer for 3-4 minutes until the liquid has reduced by half. Add the green beans and coconut milk and cook for a further 4-5 minutes until the beans are tender and the chicken is cooked through with no pink meat.
3. Sprinkle with the coriander. Serve with steamed basmati rice and lemon wedges for squeezing over.