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Kerala Chicken Stew Recipe

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4.2 from 43 reviews

Kerala Chicken Stew is a classic South Indian dish known for its mild, aromatic flavors infused with fresh spices, coconut milk, and tender chicken pieces. This comforting stew combines bone-in chicken with vegetables like potatoes, carrots, and green beans, simmered slowly in a blend of roasted spices and creamy coconut milk. The dish is finished with a flavorful tempering of cashews and sambar onions, making it a perfect comforting meal that pairs beautifully with appam or steamed rice.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Chicken and Marinade

  • 500 grams Bone-in Chicken pieces
  • 2 teaspoon Fresh Lemon Juice
  • 1/2 teaspoon Salt

Spices and Flavorings

  • 1 Bay leaf
  • 1 inch Cinnamon Stick
  • 2-3 Green chili (adjust as per taste)
  • 2 sprig Curry Leaf
  • 2-3 Green Cardamom
  • 3 Cloves
  • 1/2 teaspoon Black peppercorn
  • 1/2 teaspoon Fennel

Aromatics

  • 2 medium Onion (Thinly Sliced)
  • 5-6 large Garlic cloves
  • 1/2 inch Ginger
  • 4-5 Sambar/Pearl Onion
  • Handful of Curry Leaves

Vegetables

  • 1 medium Potato (cubed)
  • 1 large Carrot (cut into chunks)
  • 10-12 Green beans (cut into 1 inch pieces)

Oils and Dairy

  • 2 tablespoon Coconut Oil
  • 2 cup Thin Coconut Milk
  • 1 cup Thick Coconut Milk

Nuts

  • 8-10 Cashew halves

Instructions

  1. Marinate Chicken: Clean the chicken pieces and drain excess water. In a bowl, mix the chicken with fresh lemon juice and salt. Let it marinate for 20-30 minutes to enhance the flavor and tenderize the meat.
  2. Prepare Spice Blend: In a dry pan, roast green cardamom, cloves, fennel seeds, and black peppercorn until aromatic but not burnt. Once cooled, grind them into a fine powder using a coffee grinder or mortar and pestle. Set aside the spice powder.
  3. Crush Aromatics: Using a mortar and pestle, roughly crush the ginger and garlic to release their flavors.
  4. Start Stew Base: Heat 2 tablespoons of coconut oil in a pan over medium heat. Add the bay leaf, cinnamon stick, green chilies, and curry leaves. Sauté for about 30 seconds to infuse the oil with their aroma.
  5. Sauté Onions: Add the thinly sliced onions to the pan. Cook them on medium heat, stirring occasionally, until they soften and turn slightly brown, approximately 7-8 minutes. This develops the stew’s base flavor.
  6. Add Ginger-Garlic: Stir in the crushed ginger and garlic. Cook for about 1 minute until their raw smell disappears.
  7. Sear Chicken and Potatoes: Add the marinated chicken pieces and cubed potatoes to the pan. Increase heat to high and sear the chicken for 2-3 minutes until it looks pale with some light brown patches. This step locks in the juices.
  8. Add Coconut Milk and Vegetables: Season with additional salt if needed. Pour in the thin coconut milk and mix well. Add the carrot chunks. Cover the pan and let it simmer on low heat for 12-15 minutes until the chicken is tender and cooked through.
  9. Finish Stew: Pour in the thick coconut milk and sprinkle the prepared crushed spice mix over the stew. Add the green beans. Cover again and cook for another 10 minutes to infuse all the flavors. Turn off the heat after cooking.
  10. Prepare Tempering: In another pan, heat coconut oil and fry cashew halves until golden brown. Remove the cashews and drain excess oil, then set aside. Using the same pan, add the sliced sambar (pearl) onions and sauté for about a minute. Add some curry leaves and continue cooking until the onions turn light golden brown.
  11. Combine Tempering and Stew: Add the fried cashews back to the pan with onions and curry leaves, mix well. Pour this tempering into the stew and stir gently to combine the flavors thoroughly before serving.

Notes

  • You can adjust the number of green chilies according to your spice preference.
  • Using bone-in chicken adds more flavor to the stew, but boneless chicken can be used as a substitute.
  • Serve Kerala Chicken Stew with appam, idiyappam, or steamed rice for an authentic experience.
  • The spice mix can be roasted and stored in an airtight container for future use.
  • Ensure not to boil the coconut milk vigorously to prevent curdling and preserve its creamy texture.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Kerala, Indian
  • Diet: Halal

Find it online: https://allyumcooks.com/kerala-chicken-stew-recipe/