A popular dish in Kerala, this traditional chicken stew originated with British cooks but was improvised and improved upon in Malabar kitchens.
Malayalee chefs added coconut milk, cashew paste and spices to bring a subtle but rich flavoursome stew. Can be eaten as a thick broth. Best served over steamed rice or with Appams.
- 550 Grams
- Serves 2 Adults