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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.
Sauté Spices and Aromatics
Cook Chicken and Vegetables
Simmer the Stew
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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.
This kerala recipe takes 50 minutes to prepare and yields 4 servings. At 497.34 calories per serving with 33.45g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Finish with Thick Coconut Milk
Garnish and Rest
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.
Increase the number of green chilies or add a pinch of black pepper powder along with the thick coconut milk for extra heat.
For a richer, creamier gravy, blend a tablespoon of soaked cashews with the thick coconut milk before adding it to the stew.
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.
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.
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.
The stew is flavored with spices like ginger, cloves, and black pepper, which contain compounds known for their potent anti-inflammatory and antioxidant effects.
Aromatics like ginger and garlic have been traditionally used to aid digestion and support a healthy gut microbiome.
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.
Yes, it can be part of a healthy diet. It provides lean protein from chicken and healthy fats from coconut oil and milk. The spices like ginger and turmeric offer anti-inflammatory benefits. To make it lighter, you can use light coconut milk and trim excess fat from the chicken.
Absolutely. You can use boneless, skinless chicken breast or thighs, cut into cubes. Reduce the simmering time in step 3 to about 15-20 minutes, as boneless chicken cooks faster.
This stew pairs wonderfully with idiyappam (string hoppers), plain rice, ghee rice, chapati, or even crusty bread to soak up the delicious gravy.
Yes, this stew tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, being careful not to boil it.
Coconut milk can curdle or 'split' if it's boiled at a high temperature, especially the thick, high-fat milk. Always add the thick coconut milk at the end over very low heat and warm it through gently without letting it boil.