Chicken Stew
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use bone-in chicken pieces for a richer, more flavorful broth.
- 2Do not brown the onions; keep them translucent for the traditional pale stew.
- 3Crush the black peppercorns and cardamom pods lightly for maximum aroma.
- 4Stir the stew occasionally while simmering to prevent the vegetables from sticking.
- 5Add thick coconut milk only at the end and never boil it, or it will curdle.
- 6Adjust the green chilies to your heat preference; slit them for milder spice.
- 7This stew tastes even better the next day as the flavors meld overnight.
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 / KetoLow-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.
Why this is on our healthy list.
Rich in Lean Protein
Chicken provides high-quality protein essential for muscle repair and satiety.
Good Source of Vitamin A
Carrots contribute beta-carotene, which supports vision and immune health.
Contains Anti-Inflammatory Spices
Ginger and black pepper have natural anti-inflammatory properties that may aid digestion.
Healthy Fats from Coconut
Coconut milk provides medium-chain triglycerides (MCTs) that offer quick energy.
Frequently asked questions
Yes, but bone-in pieces add more depth of flavor. If using boneless, reduce simmering time to about 15 minutes.
