Chicken stew is one of the very popular parts of Christmas feast in Kerala. Slowly cooked chicken pieces combined with carrots, green peas and potatoes in coconut milk, fully loaded with the flavours of a special blend of spices. Chicken stew form an awesome pair with Appam (Pancake made up with fermented rice and coconut batter). The flavours of coconut milk, carrots, potatoes, curry leaves, ginger and spices creates this beautiful, aromatic yet simple curry which is too good to resist. If you are using ready made coconut milk, then consider half of your work is done. If you like coconut milk based curries, then chicken stew is a must try recipe.
Kerala Chicken Stew / Easy Chicken Stew Recipe
Course: MainCuisine: Indian, KeralaDifficulty: Medium6
servings15
minutes40
minutesAnother yummy recipe from Kerala. Chicken stew made from chicken pieces cooked with potatoes, carrot, coconut milk and some spices.
Ingredients
800 gms of skinless, bone in chicken cut into pieces
1 medium carrots, peled and cubed
1 large potato, peeled and cubed
1/2 cup of green peas
2 medium onion, sliced
2 inch of ginger, finely chopped
2 sprigs of curry leaves
4-6 green chilies(according to your taste)
1.5 cup of thin coconut milk
3/4 cup of thick coconut milk
1 tsp of coriander powder
Salt to taste
1-2 Tbsp of oil(preferably coconut oil)
- Whole Spices(garam masala) to Grind :-
12-15 black pepper corns
5 cloves
4 cardamom
2 inch of cinnamon stick
1.5 tsp of fennel seeds
Directions
- Heat small pan and roast the whole spices over low heat until it releases aroma. Let t cool down, then pound it into a coarse powder in mortar and pestle or just grind it in spice grinder.
- Heat oil in a wok and add ginger and half of the curry leaves. Stir for 30 seconds, then add onion and green chillies and cook for 5 minutes.
- Don’t brown the onions, just cook until translucent.
- Now add chicken, ground spices, coriander powder and salt. Let it cook over low heat with lid on or until the chicken is half done, stirring in between.
- Stir in the potato, carrots, green peas, remaining curry leaves and thin coconut milk. Let it cook again for another 15-20 minutes or until the potatoes and chicken are fully done.
- Now pour in the thick coconut milk and heat it through for about a minute. Chicken stew is ready to serve.
Notes
- Chicken stew is best served with appams or kerala style parathas.
- Use your favorite vegetables in this recipe.
- Cooking time of chicken may vary according to the size of chicken pieces and cooking heat.
