Kerala Chicken Stew
This is how we stew it
What is Kerala Chicken Stew?
Tender chicken, coconut milk, and subtle spices come together to make this Kerala chicken stew a deliciously mildly spiced and satisfying curry.
You’ll love it if…
…you enjoy mild, fragrant curries with tender chicken, velvety coconut milk, and a mild hint of spice.
I love how we use the words “stew” in the English language. Stew over this decision. She’s in a right old stew. Stewing on that idea. I particularly like it when it implies slow marination in anger – they stewed in hatred.
Well all that said, the chicken in this Kerala Chicken Stew recipe is certainly not stewing in anger or anxiety. It’s more like its being bathed lovingly in a coconut milk broth, and caressed with mild spices. Its stewing in love. Is that not the most appropriate use of the word stew?
Stew over that (with love).
Gather the Ingredients
Marinate and Sear the Chicken
Marinate the chicken with spices, ginger, and garlic for a few hours or overnight. Sear in a hot pan until browned but not fully cooked, then set aside.
Cook the Curry
Sauté ginger, garlic, curry leaves, and spices in coconut oil, then add vegetables and stock. Simmer until the potatoes are tender, then add chopped chicken, ghee, and coconut milk. Cook until thickened
Serve and Enjoy!
Garnish with toasted cashews and serve
- Marinate the Chicken – A quick rub with salt, spices and a bit of oil before cooking makes the meat more tender and tasty. Even 20 minutes makes a difference.
- Use Whole Spices, Not Pre-Ground – Lightly toast cardamom, cloves, peppercorns, and fennel seeds, then grind them fresh. I know its extra work but the flavours will be deeper and warmer.
- Finish with a Coconut Oil Tempering – Fry sliced curry leaves in coconut oil until golden, then pour it over the stew just before serving. It adds a final punch of flavour.
Kerala Chicken Stew
Ingredients
- 300 grams chicken, boneless
- 2 tablespoons garlic crushed
- 2 tablespoons ginger crushed
- ¼ cup toasted cashew nuts
- 1 tablespoon fennel seeds toasted and crushed
- ½ cup potatoes cubed
- ½ cup green beans
- ½ cup carrot cubed
- ½ cup onion roughly chopped
- ¼ cup poblano chillies or bell peppers rough chopped
- 15-20 curry leaves chopped
- ½ teaspoon to 1 teaspoon green chillies crushed
- 2 cups coconut milk or 1 cup coconut cream
- 2 tablespoons coconut oil
- 1 ½ cup stock any variety
- 1 tablespoon ghee
- salt and pepper to taste
spice mix – dry toasted and crushed into a powder
- 2 bay leaves whole
- 1 teaspoon cinnamon
- 1 ½ teaspoons black pepper
- ½ teaspoon cloves
- 1 pod black cardamom
- 2 pods green cardamom
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- 2 tablespoons chopped coriander
Instructions
- Marinate 300 grams chicken with 1 teaspoon of the spice mixture and 1 teaspoon ginger and garlic crushed. Leave for a couple of hours, ideally overnight
- Sear the chicken on the outside in a very hot pan, but don’t cook through. Set aside.
- In a pot on medium heat, add 2 tablespoons coconut oil, the rest of the ginger and garlic and 15-20 chopped curry leaves, ½ teaspoon to 1 teaspoon green chillies.
- Saute for 20 seconds, then add the rest of the dry spice mix.
- Saute for a further 20 seconds, add all the vegetables except the coriander. Saute for a couple of minutes until lightly browned.
- Add some salt and pepper and 1 ½ cup of any variety of stock.
- Cover with a lid and let simmer for 10-15 minutes, until the potatoes are cooked through.
- Chop up the marinated chicken, add to the pot with 1 tablespoon of ghee.
- Add 2 cups coconut milk (or 1 cup coconut cream) and keep stirring for 5-10 minutes until it reduces and becomes thicker.
- Top with toasted cashews and serve.
Video
FAQ
Yes, traditionally bone-in pieces are preferred as they add more flavour to the broth. However the chef suggested boneless for easy eating.
Fresh coconut milk or canned coconut milk work well. It can even be made with coconut milk powder in a pinch.
Yes, its easy to make this recipe vegan, just omit the chicken and use more vegetables
Common additions include potatoes, carrots, and green beans, but you can also use peas or cauliflower.
Traditionally, it’s served with appam (soft, lacy rice pancakes) or idiyappam (rice noodles). You can also enjoy it with steamed rice, parotta, or a soft white bread to soak up the rich coconut gravy.
Absolutely, the flavours deepen over time; just reheat gently before serving.
