Kerala Chicken Stew
A fragrant and mildly spiced chicken and vegetable stew from Kerala, simmered in creamy coconut milk. This comforting dish, flavored with whole spices and fresh curry leaves, is a perfect pairing for appam or bread.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Sauté Spices and Aromatics
- b.Heat 2 tbsp of coconut oil in a heavy-bottomed pot or Dutch oven over medium heat.
- c.Add the cinnamon stick, crushed green cardamom pods, cloves, and whole black peppercorns. Sauté for 30-45 seconds until they release a fragrant aroma.
- d.Add the sliced onion, julienned ginger, sliced garlic, slit green chilies, and about 10 curry leaves.
- e.Sauté for 5-6 minutes, stirring occasionally, until the onions become soft and translucent. Do not let them brown.
- 2
Step 2
- a.Cook Chicken and Vegetables
- b.Add the chicken pieces to the pot. Sauté for 3-4 minutes, turning them over, until they are lightly seared and no longer pink on the outside.
- c.Add the cubed potatoes and carrots. Stir everything together to coat with the aromatic mixture.
- 3
Step 3
- a.Simmer the Stew
- b.Pour in the thin coconut milk and add salt. Stir well to combine.
- c.Increase the heat and bring the mixture to a gentle simmer. Do not bring to a rolling boil.
- d.Once simmering, reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, or until the chicken is fully cooked and the vegetables are fork-tender. Stir once or twice in between to prevent sticking.
- 4
Step 4
- a.Finish with Thick Coconut Milk
- b.Once the chicken and vegetables are cooked, reduce the heat to the absolute lowest setting.
- c.Gently stir in the thick coconut milk. Heat for 2-3 minutes until the stew is warmed through. It is crucial not to let the stew boil after adding the thick milk, as it can curdle.
- d.Taste and adjust the salt if necessary.
- 5
Step 5
- a.Garnish and Rest
- b.Turn off the heat. Drizzle the final 1 tsp of coconut oil over the stew and scatter the remaining fresh curry leaves on top.
- c.Cover the pot and let the stew rest for at least 10 minutes. This allows the flavors to meld and deepen.
- d.Serve hot with appam (lacy rice pancakes), idiyappam (string hoppers), or crusty bread.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh, homemade coconut milk (first and second extracts). If using canned, use one can of full-fat milk for the 'thick' part and dilute another can with water for the 'thin' part.
- 2Never boil the stew after adding the thick coconut milk. Gentle heating is key to a creamy, non-curdled gravy.
- 3Using bone-in chicken adds significant depth and flavor to the stew's broth.
- 4For a slightly thicker consistency, gently mash a few pieces of the cooked potato against the side of the pot before serving.
- 5The final drizzle of raw coconut oil (pacha velichenna) is a traditional finishing touch that adds a beautiful aroma and flavor.
Adapt it for your goals.
Vegetarian/Vegan
Replace chicken with a mix of vegetables like green beans, cauliflower, and green peas. Add them along with the potatoes and carrots. Use vegetable broth instead of water for a richer flavor.
Spicier VersionSpicier Version
Increase the number of green chilies or add a pinch of black pepper powder along with the thick coconut milk for extra heat.
With Cashew PasteWith Cashew Paste
For a richer, creamier gravy, blend a tablespoon of soaked cashews with the thick coconut milk before adding it to the stew.
With Other MeatsWith Other Meats
This stew can also be made with mutton (goat meat) or beef. Adjust the cooking time accordingly, as these meats take longer to become tender.
Why this is on our healthy list.
Rich in Healthy Fats
Coconut milk and oil are excellent sources of Medium-Chain Triglycerides (MCTs), a type of fat that is easily digested and can provide a quick source of energy.
Source of Lean Protein
Chicken is a high-quality source of lean protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Anti-inflammatory Properties
The stew is flavored with spices like ginger, cloves, and black pepper, which contain compounds known for their potent anti-inflammatory and antioxidant effects.
Supports Gut Health
Aromatics like ginger and garlic have been traditionally used to aid digestion and support a healthy gut microbiome.
Frequently asked questions
A typical serving of Kerala Chicken Stew (about 1.5 cups) contains approximately 600-700 calories, primarily from the chicken and full-fat coconut milk.