Simple Way to Kerala Chicken Stew

Hawaiian Ginger-Chicken Stew For Two

Here is the recipe and video of making easy chicken stew;

Recipe Summary Hawaiian Ginger-Chicken Stew For Two

One of my favorite one-pot recipes, easy and quick to make and really very good. I serve this with cooked rice, which can be added to the broth. Cooked noodles can be added when the chicken is returned to the pot.

Ingredients | Kerala Chicken Stew

2 teaspoons sesame oil

½ pound boneless, skinless chicken breasts, cut into 1-inch pieces

2 cloves garlic, minced

1 (1 inch) piece fresh ginger, minced

¼ cup dry sherry

1 cup low-sodium chicken broth

¾ cup water

1 tablespoon reduced-sodium soy sauce

½ teaspoon Asian red chile sauce, or more to taste

3 ½ cups stemmed and chopped mustard greens

Directions

Heat oil in a large saucepan over medium-high heat. Add chicken; cook and stir until juices run clear, about 6 minutes. Transfer to a bowl using tongs.

Add garlic and ginger to the pan and cook until fragrant, 10 to 20 seconds. Add sherry; cook, scraping up any browned bits, until mostly evaporated, 1 1/2 to 3 minutes. Add broth and water, increase heat to high, and boil for 5 minutes. Mix in soy sauce and chile sauce. Add mustard greens, reduce heat, and cook until tender, about 3 minutes. Return chicken and any accumulated juices to the pot; cook until heated through, 1 to 2 minutes.

Feel free to substitute canola oil for the sesame oil and chicken tenders for the breasts.

I like to increase the liquid a bit; the recipe as written is just a bit short on broth. Increase chicken broth and water proportionately, or add a bit more sherry etc.

Instead of fresh mustard greens, you can use chard or 1 cup frozen chopped mustard greens.

Info | Kerala Chicken Stew

prep: 15 mins cook: 20 mins total: 35 mins Servings: 2 Yield: 2 bowls of stew

TAG : Hawaiian Ginger-Chicken Stew For Two

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Images of Kerala Chicken Stew

Kerala Chicken Stew : Kerala chicken stew is what i call a comforting kind of curry which can be enjoyed with a bowl of steamed rice, appam or hot and flaky parotta.