Mummy’s Masala Stew

Mummy’s Masala Stew

Mummy’s Masala Stew with Chicken

Mummy’s Masala Stew with Chicken

Mummy’s Masala Stew

Mummy’s Masala Stew with Eggs

Mummy’s Masala Stew with Eggs & Potatoes

Served with Dhoklas

Another Mother’s Day is round the corner and this time there is no Mummy to spoil with flowers and food.  So, I am paying tribute to her by cooking one of her signature dishes –  Masala Stew which featured pretty often in our house.  Since we always had a gunny sack of coconuts in our larder or store room, coconut curries featured heavily in our day to day life.  In fact, coconut is one of my favourite ingredients.  Masala Stew was always served with a traditional Mangalorean rice like Ghee Rice or other delicacies like Neer Dosa, Battalu Dosa or Tellavu (it’s called set dosa these days).  If it was made on weekdays, we had it with plain white rice.  When there were guests, my brother was sent to the bakery to buy two crusty loaves.  I will always love eating Mummy’s Masala Stew with bakery bread.  It’s such an awesome combination and the modern loaves that I buy are absolutely no comparison.

The Recipe:

Mummy’s Masala Stew

(Chicken cooked in coconut milk and flavoured with spices and other good things).

The Ingredients:

1 small chicken (1kg approximately).  Remove the skin, cut into medium sized pieces, wash, drain and keep aside for use

1 tbsp Kundapur Masala Powder or more to taste (for recipe see below) Sometimes, I use whatever Masala Powder I have at home.  It’s up to you.

Ajamma’s Kundapur Masala Powder

1/2 tsp. turmeric powder

1 onion, sliced fine

1 medium tomato chopped

2 green chillies slit

2 cloves garlic, minced fine

½ inch ginger, minced fine

2 cloves

1 inch cinnamon

2 cardamoms

1tbsp. vinegar

250 ml water

250  or 1 cup coconut milk

salt to taste

Seasoning:

1 small onion sliced

1 sprig curry leaves

2 tbsp oil

Heat oil in a non stick pan. Add curry leaves and then the onions. Stir fry till onions are dark brown.  Keep aside.

Method:

Place all ingredients except coconut milk in a pan and bring to the boil. Lower fire, cover and cook on a medium flame for 10 minutes or till chicken is cooked. Add the coconut milk and bring to simmering point.  Remove from fire.   Add seasoning, stir gently and transfer to serving dish. Serve hot with Ghee Rice or bread.  Sometimes I serve this with Dhoklas which is a steamed chickpeas flour bread.

NB:

1.  Can add potatoes or vegetables like carrots, peas, beans, cauliflower etc if desired. Boil or blanch before adding the vegetables or they will become mushy. If using potatoes please boil them first.

2. Avoid boiling coconut milk. It will curdle.
3. The same recipe could be made with beef, lamb, eggs, white fish or a mixture of vegetables.
4. If using a pressure cooker, pressure cook for 5 minutes only or chicken will be shredded to bits.  Add 60 ml water only.
5. For a vegetarian version use any combination of vegetables as mentioned above (See 1)

Some Other Stew Recipes

Glady’s Brown Stew/ Chicken Stew

Lontong/Malaysian Coconut Stew

Mangalorean Mutton Stew

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