Kerala Chicken Stew
Kerala Chicken Stew is a very mild yet full of flavours Chicken curry which is cooked in coconut milk and with minimum spices and is traditional recipe from the state of Kerala in India. This ishtu is generally served with steamed rice, appam or hoopers. However, you can serve it with any Indian bread like Naan or Lachha Paratha or Veg Fried Rice. In Kerala, Appam/Hooper and Chicken stew is a very popular traditional breakfast and it is one must have recipe. Chunks of chicken are slowly cooked in coconut milk, special spices and herbs. The best part is that you can prepare this dish in any unimaginable methods. This unique non veg stew is very impoertant during the time of Christmas.
Servings Prep Time
4people 30minutes
Servings Prep Time
4people 30minutes
  • Chicken(skinned and cut into medium pieces) – 1/2kg
  • Onion(sliced not too thin, medium) – 4nos
  • Potato(cut into 1 inch cubes, large) – 1no
  • Green chillies(sliced into two) – 6nos
  • Curry leaves(A few) –
  • Cloves(Grambu) – 3
  • Ginger(chopped) – 1″piece
  • Garlic pods(chopped) – 5nos
  • Garam masala 1/2tsp
  • Peppercorns – 1/2tsp
  • Coconut milk(use the tetrapack/can or make fresh) –
  • Pepper(A pinch) –
  • Cooking oil 4tbsp
  • Salt(As reqd) –
  1. Make about a cup and half of thin coconut milk and one cup of thick coconut milk and keep aside.
  2. Heat oil in a pan.
  3. Fry green chillies, cloves, ginger, and curry leaves for about half a minute.
  4. Add the sliced onions and fry till they turn soft. Do not let them turn brown.
  5. Make a little space in the middle of the pan and heat the garam masala for about 20 seconds.
  6. Fry together with the onions.
  7. Add the pepper corns.
  8. Add the chicken pieces and potato and stir fry for a minute.
  9. Pour thin coconut milk into the pan and stir for a minute.
  10. Now you can either transfer the stew to a deeper pan or a pressure cooker.
  11. If you are using a cooker, transfer contents and cook for about two whistles. Let the cooker cool.
  12. If you are using a deeper pan, make sure chicken is soft and well cooked.
  13. :- If there is too much water, cook without the lid, till the gravy just covers the chicken pieces.
  14. Take it off the stove and add thick coconut milk till you have a nice thick white stew.
  15. :- Do not continue to cook with the milk added because it may separate.
  16. Sprinkle pepper, check for salt and your stew is ready.
  17. :- Substitute cut vegetables like Beans, Peas Carrots, mushrooms and Cauliflower and you have Vege Stew.
  18. :- Substitute beef or lamb , you have the named stew.
  19. :- Serve with Chappatis, Parathas, Bread.
Recipe Notes

You can explore this dish Home Made Mutton Stew
You can also visit Pepper Chicken Curry