South Karnataka Style Cau Cau de Pollo

Ingredients

In this South Karnataka adaptation, we have incorporated the flavors and ingredients commonly found in South Indian cuisine. We have replaced some of the original ingredients with South Indian counterparts to create a dish that is more suited to the target cuisine. The addition of turmeric, ginger, and garlic gives the stew a distinct South Indian flavor profile. The use of coconut milk adds richness and creaminess to the dish, which is a characteristic feature of South Indian curries. We alse have the original recipe for Cau cau de pollo, so you can check it out.

• 500g (1.1 lb) chicken, cut into bite-sized pieces 500g (1.1 lb) chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 4 potatoes, peeled and cubed 4 potatoes, peeled and cubed
• 1 cup coconut milk 1 cup coconut milk
• Juice of 1 lemon Juice of 1 lemon
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add the chopped onion and green chilies. Sauté until the onion turns golden brown.
2. 2.
   Add the ginger-garlic paste and sauté for another minute until fragrant.
3. 3.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
4. 4.
   In a small bowl, mix together the turmeric powder, red chili powder, coriander powder, and cumin powder with a little water to form a paste. Add this paste to the pot and mix well to coat the chicken.
5. 5.
   Add the cubed potatoes to the pot and stir to combine with the chicken and spices.
6. 6.
   Pour in the coconut milk and enough water to cover the chicken and potatoes. Season with salt to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
8. 8.
   Stir in the lemon juice and adjust the seasoning if needed.
9. 9.
   Garnish with fresh cilantro and serve hot with rice or bread.

Treat your ingredients with care...

• Chicken — Make sure to use boneless, skinless chicken pieces for this recipe to ensure quick and even cooking.
• Turmeric — Turmeric stains easily, so be careful while handling it to avoid staining your hands or clothes.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add a few extra green chilies.
• If you prefer a thicker stew, mash some of the cooked potatoes with the back of a spoon to thicken the sauce.
• Serve the stew with steamed rice or traditional South Indian breads like dosa or idli for a complete meal.
• You can add vegetables like carrots or peas to the stew for added color and nutrition.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the South Karnataka Style Cau Cau de Pollo hot with steamed rice or any South Indian bread of your choice. Garnish with fresh cilantro for added freshness and color.

Presentation advice

To enhance the presentation, serve the stew in individual bowls or on a large platter. Sprinkle some additional chopped cilantro on top for an extra pop of color. Accompany the dish with a side of steamed rice or bread.