Kerala Style Chicken Stew Recipe
This Kerala-style chicken stew is a hearty, comforting dish, known for its aromatic blend of spices and creamy coconut milk. It is a traditional dish from the coastal state of Kerala, South India, where rich flavors and coconut-based gravies are staples. The mild, fragrant stew pairs perfectly with Appam or Idiyappam (rice noodles), making it an ideal lunch or dinner option. With tender chicken pieces, vegetables, and a delicate coconut milk base, this dish is both comforting and nourishing.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (with bone, cut into small pieces) | 300 grams |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Whole Black Peppercorns | 1 tablespoon |
| Carrot (peeled and cubed) | 1 medium |
| Green Beans (chopped small) | 100 grams |
| Potato (peeled and cubed) | 1 medium |
| Onion (sliced) | 1 large |
| Green Chili | 1 |
| Garlic (chopped) | 4 cloves |
| Ginger (chopped) | 1-inch piece |
| Cashew Nuts (boiled and ground to a paste) | 10 |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Black Pepper Powder | 1 teaspoon |
| Coconut Oil (for cooking) | As needed |
| Salt | To taste |
| Onion (for tempering) | 1 medium |
| Garlic (for tempering) | 2 cloves |
| Curry Leaves | 1 sprig |
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Kerala
Course: Lunch
Diet: High Protein, Non-Vegetarian
Instructions
-
Prepare the Chicken and Vegetables:
Begin by washing the chicken pieces thoroughly and cutting them into small, bite-sized pieces. Set aside. Peel and cube the potato, peel and chop the carrot, and chop the green beans into small pieces. Slice the onion, green chili, garlic, and ginger, keeping them ready for use. -
Cooking the Spices and Aromatics:
Heat a pressure cooker and add coconut oil to it. Once the oil is hot, add the cinnamon stick, black peppercorns, and cloves. Let them fry for a few seconds until they release their aroma. -
Sauté the Onions, Garlic, and Ginger:
Add the sliced onions, chopped garlic, and ginger to the pressure cooker. Sauté these ingredients until the onions become soft and slightly translucent, about 3–4 minutes. -
Cook the Vegetables:
Now, add the chopped carrots, green beans, and potatoes to the cooker. Sauté the vegetables for about 10 minutes, stirring occasionally. This step helps to bring out the flavors of the vegetables. -
Add Chicken and Cashew Paste:
Add the chicken pieces to the pressure cooker and stir well to combine with the vegetables. Next, add the cashew nut paste (which you prepared earlier by boiling and grinding the cashews), turmeric powder, black pepper powder, and salt. Stir everything well, ensuring that the chicken is evenly coated with the spices and paste. -
Pressure Cook:
Pour in half of the coconut milk and add some water to help create a gravy. Stir everything together and close the lid of the pressure cooker. Cook for 1 whistle on medium heat. After the whistle, turn off the heat and let the pressure release naturally. -
Add Remaining Coconut Milk:
Once the pressure has been released, open the cooker and add the remaining coconut milk. Stir gently to mix it with the stew. -
Prepare the Tempering:
In a separate pan, heat a little coconut oil. Add the curry leaves and let them splutter. Then, add the sliced onion and chopped garlic. Sauté them until they turn golden brown and crispy. -
Final Touch:
Pour the browned onions and garlic along with the curry leaves into the chicken stew. Stir well to incorporate the tempering into the stew. This step adds a delicious aroma and flavor to the dish. -
Serve:
Your Kerala Style Chicken Stew is now ready to serve. Pair it with Appam, Idiyappam (rice noodles), or even steamed rice for a complete meal. The creamy, mildly spiced stew will be the perfect complement to these dishes, creating a wholesome and satisfying lunch or dinner.
Tips for Perfect Kerala Style Chicken Stew
- For a richer stew, you can increase the amount of coconut milk or add a bit of coconut cream.
- If you prefer a spicier version, you can add extra green chilies or a pinch of red chili powder.
- The stew can also be made with boneless chicken pieces, but bone-in chicken adds more flavor and depth to the broth.
- Feel free to adjust the vegetables based on your preferences or what’s in season. You can add peas, beans, or even drumsticks for variety.
Enjoy this comforting Kerala Style Chicken Stew that brings together the flavors of South India in a hearty and wholesome meal!
