Mixed greens sauteid with chicken and cooked in simmering coconut milk. Stew is a thin gravy thicker than soup and thiner than sauce made with combination of veggies and stock. Here is an interesting combo of Spinach, Chard and chicken simmered in mild sweet coconut milk. Best when served with flakky parottas, plain bread, parathas etc and not a bad idea to try with plain rice too.
Keerai Kurma / Keerai Kuzhambu / Chicken Kuzhambu / Kulambu / Kolambu / Mixed Greens Stew / Chicken Stew
|10 nos||Spinach leaves (roughly chopped)|
|10 nos||Swiss chard leaves (roughly chopped)|
|2 nos||Onion (diced)|
|1 no||Tomato (diced)|
|2 clove||Garlic (crushed)|
|2 no||Green chili (slit open)|
|3 cup||Coconut milk|
|¼ tsp||Turmeric powder|
|½ tsp||Red chili powder|
|1 tsp||Coriander powder|
|1 tsp||Salt (or to taste)|
|3 tsp||Oil /ghee|
|3 nos||Bay leaf|
|1 no||Cinnamon stick (small)|
|¼ tsp||Cumin seeds|
|¼ tsp||Fennel seeds|
|10 nos||Curry leaves|
|3 stks||Coriander leaves (chopped for garnishing)|
Take about 1/2 a coconut, grate or cut them into small pieces and grind with little warm water to make a thick paste. Add this ground coconut to 1 cup hot water and squeeze out, to get the coconut milk. Repeat the process by grinding again the crushed coconut with warm water. This way it should yield about 3 cups of coconut milk for our stew.
Now wash the greens (your choice of mixed greens) and chop them roughly and keep aside. Clean the chicken (even bones are fine too, as we need this for the stock mainly) and keep asdie. Heat oil in a pan, splutter cumin seeds, fennel seeds, curry leaves and toast the bay leaf, cinnamon, cloves and cardamom. Add in the choipped onions and green chili, fry them till translucent, followed by ginger and garlic. Add the chicken along with tomatoes , cover and cook for 3 minutes over medium flame or until cooked through. Now add the chopped greens, 1 cup fo water, turmeric, chili powder, coriander powder and salt. Bring to one boil, reduce the flame to low, add the coconut milk and simmer for 8 to 10 minutes. Garnish with coriander leaves and switch off. Serve this stew with loads of plain bread on a cold windy day.
Serves 4 to 5 approx.