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Chicken Stew

Name: Chicken Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 500 g chicken (bone-in pieces); 1 pcs potato (medium, peeled, cubed); 1 pcs carrot (medium, peeled, thick slices); 2 pcs onion (medium, thinly sliced); 1 inch ginger (julienned); 4 pcs garlic (cloves, sliced); 4 pcs green chili (slit lengthwise); 15 pcs curry leaves; 1 tsp black peppercorns (lightly crushed); 1 inch cinnamon stick; 4 pcs cloves; 3 pcs green cardamom (lightly crushed); 1 cup coconut milk (thick (first extract)); 1 tbsp coconut oil; 0.5 tsp salt; 1 cup water; 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A gentle, aromatic chicken stew from Kerala simmered in a fragrant coconut milk base. Soft chicken pieces, tender potatoes, and carrots slowly cooked with ginger, green chilies, and curry leaves make this mildly spiced dish incredibly comforting.

PREP

15m

COOK

35m

SERVES

1 KATORI

426 cal

SERVINGS

METHOD · 5 STEPS

prep
Prep the vegetables and chicken.
1.Peel and cube the potato into medium chunks.
2.Peel and slice the carrot into thick rounds.
3.Thinly slice the onions, julienne the ginger, and slice the garlic.
4.Slit the green chilies lengthwise and lightly crush the black peppercorns and cardamom pods.
saute · ~7 min
Sauté the aromatics in coconut oil.
1.Heat 1 tbsp coconut oil in a deep pot over medium heat.
2.Add cinnamon stick, cloves, and crushed black peppercorns. Sauté until fragrant (30 sec).
3.Add sliced onion, ginger, garlic, green chilies, and curry leaves. Sauté until onions are soft and translucent (5 min).
TIPCook on medium heat to avoid browning the onions—the stew should stay pale.
simmer · ~20 min
Simmer the chicken with thin coconut milk.
Add the chicken pieces, potato, carrot, and salt to the pot. Pour in 1 cup thin coconut milk and 1 cup water. Add the crushed cardamom pods. Stir, bring to a boil, then lower heat and cover. Simmer gently for 20 minutes until the chicken and vegetables are tender.
TIPBone-in chicken pieces give the stew deeper flavor. Stir occasionally to prevent sticking.
simmer · ~5 min
Finish with thick coconut milk.
Uncover and pour in 1 cup thick coconut milk. Stir gently and simmer uncovered on very low heat for 5 minutes to let the flavors meld. Do not boil after adding thick coconut milk or it will curdle.
TIPKeep the heat at the lowest setting—a bare simmer is all you need once thick coconut milk goes in.
garnish
Garnish with fresh coriander leaves and serve hot.
Taste and adjust salt if needed. Ladle into bowls and sprinkle with fresh coriander leaves. Serve hot with appam, idiyappam, or steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use bone-in chicken pieces for a richer, more flavorful broth.
2
Do not brown the onions; keep them translucent for the traditional pale stew.
3
Crush the black peppercorns and cardamom pods lightly for maximum aroma.
4
Stir the stew occasionally while simmering to prevent the vegetables from sticking.
5
Add thick coconut milk only at the end and never boil it, or it will curdle.
6
Adjust the green chilies to your heat preference; slit them for milder spice.
7
This stew tastes even better the next day as the flavors meld overnight.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian

Replace chicken with 400g paneer or firm tofu, and use vegetable broth instead of water. Simmer for 15 minutes instead of 20 to keep the paneer tender.

Low Carb / Keto

Low-Carb / Keto

Skip the potato and carrot; add 1 cup chopped cauliflower and 1 cup green beans. Adjust simmering time to 15 minutes for the vegetables to cook through.

HEALTH BENEFITS