Kerala Chicken Stew
Kerala Chicken Stew is a mild and aromatic dish originating from Kerala, India, featuring tender chicken cooked in a spiced coconut milk broth with fragrant whole spices, perfect for pairing with appam or steamed rice.
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Ingredients
- 800 gramschicken
bone-in, cut into medium pieces
- 2 tablespoonscoconut oil
- 1 piececinnamon stick
- 4 piecesgreen cardamom pods
- 4 piecescloves
- 1 piecebay leaf
- 1 teaspooncumin seeds
- 2 mediumonion
thinly sliced
- 1 inchginger
fresh, julienned
- 4 piecesgarlic cloves
thinly sliced
- 2 piecesgreen chilies
slit lengthwise, adjust to taste
- 0 ½ teaspooncinnamon powder
- 1 ½ teaspoonssalt
adjust to taste
- 10 piecesblack peppercorns
- 2 cupswater
- 400 milliliterscoconut milk
fresh or canned, thick consistency
- 1 mediumpotato
optional, peeled and cubed
- 10 leavescurry leaves
- 2 tablespoonsfresh coriander leaves
chopped, for garnish
Instructions
Heat coconut oil in a heavy-bottomed pan over medium heat. Add cinnamon stick, cardamom pods, cloves, bay leaf, and cumin seeds. Sauté for about 1 minute until the spices release their aroma.
Add sliced onions to the pan and sauté until they turn translucent and slightly golden, about 5-7 minutes.
Add julienned ginger, sliced garlic, and slit green chilies. Sauté for another 2 minutes until fragrant.
Add chicken pieces to the pan and cook, stirring occasionally, until they turn white and start to brown slightly, about 8-10 minutes.
Sprinkle cinnamon powder, salt, and add whole black peppercorns. Mix well and continue to cook for 2 minutes.
Add water and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes until the chicken is tender.
If using potato, add the cubed potato pieces when the chicken is halfway cooked (after 10 minutes of simmering).
Pour in the thick coconut milk and add curry leaves. Stir gently and simmer uncovered on low heat for another 5-7 minutes. Do not boil vigorously after adding coconut milk to avoid curdling.
Check seasoning and adjust salt if necessary. Remove from heat.
Garnish with freshly chopped coriander leaves and serve hot.
