Ingredients with Measurements:
- 1 lb. boneless chicken, cut into small pieces
- 1 cup chopped onion
- 1 cup chopped tomato
- 1 cup chopped potato
- 1 cup chopped carrot
- 1 cup chopped pumpkin
- 1 cup chopped green beans
- 1 cup chopped cabbage
- 1 cup coconut milk
- 2 tbsp. vegetable oil
- 2 tbsp. curry powder
- 1 tsp. turmeric powder
- 1 tsp. cumin powder
- Salt and pepper to taste
- 2 cups water
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté until it becomes translucent.
3. Add the chicken pieces and cook until they are browned on all sides.
4. Add the curry powder, turmeric powder, and cumin powder and stir well.
5. Add the chopped tomato and cook until it becomes soft and mushy.
6. Add the chopped potato, carrot, pumpkin, green beans, and cabbage and stir well.
7. Add the water and bring the mixture to a boil.
8. Reduce the heat to low and let the stew simmer for about 30 minutes or until the vegetables are tender.
9. Add the coconut milk and stir well.
10. Season with salt and pepper to taste.
11. Let the stew simmer for another 10 minutes.
12. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 25g
Protein: 20g
Sodium: 300mg
Sugar: 10g
Substitutions for ingredients:
- Chicken can be substituted with beef, lamb, or tofu.
- Any vegetables can be used in this recipe, depending on personal preference.
- Coconut milk can be substituted with heavy cream or whole milk.
Variations:
- Add chopped garlic and ginger for extra flavor.
- Add a can of chickpeas or lentils for extra protein.
- Add a tablespoon of fish sauce or soy sauce for extra umami flavor.
Tips and Tricks:
- Cut the vegetables into small pieces to ensure they cook evenly.
- Use fresh curry powder for the best flavor.
- Adjust the amount of water and coconut milk to achieve the desired consistency.
Storage Instructions:
- Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the stew in a pot over medium heat until it is heated through.
Presentation Ideas:
- Serve the stew in a bowl with a side of rice or bread.
Garnishes:
- Garnish with chopped cilantro or parsley for extra freshness.
Pairings:
- Serve with a side of naan bread or roti.
Suggested Side Dishes:
- Steamed rice
- Garlic bread
- Roasted vegetables
Troubleshooting Advice:
- If the stew is too thick, add more water or coconut milk.
- If the stew is too thin, let it simmer for a few more minutes to reduce the liquid.
Food Safety Advice:
- Make sure the chicken is cooked through before serving.
- Store the leftover stew in the refrigerator within 2 hours of cooking.
Food History:
- Kandu Kukulhu Stew is a traditional Maldivian dish that is typically made with chicken and a variety of vegetables.
Flavor Profiles:
- This dish has a rich and creamy flavor from the coconut milk, with a hint of spice from the curry powder and cumin.
Serving Suggestions:
- Serve the stew hot with a side of rice or bread.
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Region: Maldivian