This is a classic chicken stew recipe made with vegetables, as well, in coconut milk that tastes delicious with rice and even breads.
The Kerala chicken stew is a fabulous recipe for more reasons than one. First, this coconut milk based stew tastes amazing, second it is a quick and easy recipe, third it is versatile and lastly, it is perfect for all seasons. When I say versatile, I mean, you could replace chicken with goat meat or lamb or even keep it vegetarian. In fact, you could also replace chicken here with boiled eggs and the Kerala stew would still taste amazing. Furthermore, versatile also because, you could have the stew as is or pair it with steamed rice and even bread loaves. Any combination you choose, you will love every morsel of it. And finally, since this stew is a lightly spiced, it is super comforting on a chilly evening and perfect even on a warm afternoon. That’s the reason I said this stew is perfect for all seasons!
This soulful chicken stew is flavoured with whole spices, curry leaves and crushed black pepper. The fragrance of these are very prominently felt when having the delicious stew. I love the fact that this stew also has vegetables in it along with the chicken. This not only makes it more fulfilling, but wholesome too. I have added carrots, potatoes and green peas. Nonetheless, you could also add French beans, mushrooms, cauliflower florets etc. I would recommend not adding beetroot as it will then change the colour of this Kerala recipe. This typically, is a cream, colored dish and it looks lovely just that way.
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The stew
This stew, similar to many others in the Indian cuisine is the result of British influence on our food. It is when the Britishers were in India that we learnt the concept of stew. And we adapted their recipe of it very well. Every region in the country has it’s own beautiful touch to their stew. Be it the Kerala, Calcutta, Lucknow, Delhi, Lucknow or Hyderabad stew, all these regional stews came into being because of the Britishers. Stew is more locally called “ishtu” here. No matter which recipe you try out, all of them are incredibly yummy. Now, we normally love having our Kerala chicken stew just as is or with toasted bread slices. And we also love topping it loads of freshly cracked pepper. Every sip of it touches the soul! 🙂
You need to make this delicious stew with coconut milk to know what I am talking about. Pair it with steamed rice, bread slices or have just as is, you will love it in every way. If it is chilly where you stay, make your self a big, warming bowl of this. And if you stay in a warm place you still can enjoy this lightly spiced beauty. This chicken stew gets done in 30 minutes and even if you choose not to add the vegetables, it is still alright. And if you love veggies and are making this on a weeknight, you could use the frozen ones too. This fuss free recipe is a great weeknight dinner recipe too.
Share it
Are you planning to make this yummy chicken stew sometime soon? If yes, then I’ll be very happy to know how it turned out for you. You can share your food pictures with me on Instagram and/or drop your feedback in the comment section below. I’d be thrilled to hear back from you.
Eat hearty!
Kerala chicken stew
Equipment
- Stock pot
Ingredients
- 1 kg chicken curry cut pieces
- 1½ cups onions sliced
- 1½ tbsp ginger-garlic paste
- ¾ cup carrots cut in thick roundels
- ¾ cup potatoes cubed
- ½ cup peas frozen
- 1½ cups coconut milk
- 1 inch cinnamon stick
- 3-4 pods cardamom
- 3-4 cloves
- 2 tbsp black peppercorns
- 2 bay leaves
- 10-12 curry leaves
- 4-5 tbsp oil
- 2-3 tbsp black pepper powder
- salt to tate
Instructions
- Heat the stock pot (or any cooking pot) with 2-3 tbsp of the oil and throw in the whole spices and half of the curry leaves. Once fragrant, add 1 cup of the sliced onions and fry over medium heat
- When they become soft and translucent, add the ginger garlic paste and cook for couple minutes and then add the chicken
- Sear the pieces over high heat until no longer pink. Then, lower the heat to medium and add the potatoes and carrots, give it a good mix and add ½ cup hot water, cover and cook until the chicken is 90% done
- Now lower the heat and pour in the coconut milk, give it a good mix, cover and cook until the chicken is completely cooked. Once done turn off the heat and set aside
- Heat another small cooking pot with the remaining oil and add rest of the onions and curry leaves. Fry the onions until golden brown and pour this tempering along with salt and pepper to the cooked stew
- Mix well and serve your delicious Kerala chicken stew with appams, rice and/or bread. Enjoy!
Notes
- Adding the carrot, potatoes and peas in the chicken stew is optional
- On the other hand, if you like, you could also add cauliflower florets, French beans etc to the stew
- You can also make this in coconut oil (this is traditionally used to make the stew)
- 1 cup = 250 milliliters
- tbsp - tablespoon
- tsp - teaspoon
- kg - kilograms
This looks delicious!
Thank you so much x