Kerala Chicken Stew

Kerala Chicken Stew is made by simmering chicken and potatoes in a delicious coconut milk gravy. A must-have in Christmas breakfast, it is a perfect side-dish for Appam and Idiyappam.

What makes Kerala Style Stew so delicious is that the curry is cooked in minimal spices yet loaded with flavors.

Traditionally, in any cuisine, a stew is made by combining solid food ingredients, cooked in some liquid, and served as gravy. Solid foods could be vegetables, meat, or seafood. With respect to this concept, our Kerala stew makes use of coconut milk as the base liquid.

Kerala Style Chicken Stew is one of the easiest curries you can make and believe me when I say, its simple, aromatic, and hearty characteristic is sure to win many a heart.

Known as Nadan Ishtu or Ishtew, it is an integral part of the Kerala Christmas menu. But you needn’t wait for Christmas to prepare this dish. As mentioned above, it is a perfect side-dish for Appam.

| How to Make Paalappam

Let’s get on with the recipe!

I’ve made this chicken stew in a regular kadhai or deep pan. However, you may also prepare this dish in a pressure cooker like how I’ve done with Vegetable Stew.

How to Make Kerala Chicken Stew | Step by Step Pictures

Chicken and potato cubes are slowly simmered in a subtly spiced coconut milk base. It is ideally served with Appam, Idiyappam, Puttu, and Pathiri.

It was yum and P was on cloud nine tasting the same. You ought to try it. 🙂 It was perfect 🙂

Ingredients:

• Boneless chicken pieces, cut into small cubes (you may also use chicken pieces with bone)
• Coconut oil
• Bayleaf, Cloves, Cinnamon, Cardamom, Peppercorns
• Finely sliced onions
• Peeled and cubed boiled potato
• Finely chopped Ginger
• Finely chopped Garlic
• Slit Green chilies
• Turmeric powder (optional)
• Fennel powder
• Garam masala powder
• Thin coconut milk, Thick coconut milk
• Black pepper powder
• Salt to taste
• Curry leaves

Method:

1. Heat oil in a deep pan and add a few curry leaves, cloves, cinnamon, cardamom, peppercorns, and saute for a few seconds till you get a nice aroma.
2. Add chopped green chilies, ginger and garlic and saute.
3. Now add the sliced onions and saute till translucent and light brown.
4. Add turmeric powder and mix well. Turmeric powder is optional. If you want a white gravy, omit adding it.
5. Add the chicken pieces and let it cook for a couple of minutes until the meat is no longer pinkish.
6. It’s time to add thin coconut milk. Combine well. Cook for about ten minutes.

7. Season with some salt and add boiled and cubed potatoes. Add garam masala powder and fennel powder to it. Combine everything well.
8. Cover and cook for another five minutes.
9. Remove from heat and add thick coconut milk and mix well. Finally, add fresh curry leaves, pepper powder, and a drizzle of coconut oil.
10. Serve warm with appam, idiyappam, or rice.

Note:

You can use coconut milk powder, instead of extracting the milk from freshly grated coconut. Use 2 tablespoons of coconut milk powder in 1 1/2 cups of water to obtain thin coconut milk. Use 2 tablespoons of coconut milk powder in 1/2 cup of water for thick milk.

Kerala Chicken Stew Recipe:

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Kerala Chicken Stew

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Recipe by: Shalini

Category: Breakfast, Chicken, Festival Special, Kerala, Side Dishes

Cuisine: Kerala (South Indian)

Kerala Chicken Stew is made by simmering chicken and potatoes in a delicious coconut milk gravy. A must-have in Christmas breakfast, it is a perfect side-dish for Appam and Idiyappam.

Ingredients

45 minutes

Serves 4

• 300 gms Boneless chicken pieces, cut into small cubes
• 3 tbsp Coconut oil + 1 for garnish
• 1 Bayleaf
• 2 Cloves
• 1 1″ Cinnamon
• 3 Cardamom
• 1 tbsp Peppercorns
• 1 cup Onions, finely sliced
• 1 cup Boiled potato, peeled and cubed
• 1 tbsp Ginger, finely chopped
• 1 tbsp Garlic, finely chopped
• 2-3 Green chilies, slit
• 1/2 tsp Turmeric powder (optional)
• 1 tsp Fennel powder
• 1/2 tsp Garam masala powder
• 1.5 cups Thin coconut milk
• 1/4 cup Thick coconut milk
• 1 tsp Black pepper powder
• Salt to taste
• Curry leaves
• Fried Cashews (optional)

Instructions

Prep

15 minutes

Cook

30 minutes

Ready in

45 minutes

1. Heat oil in a deep pan and add a few curry leaves, cloves, cinnamon, cardamom, peppercorns, and saute for a few seconds till you get a nice aroma.
2. Add chopped green chilies, ginger and garlic and saute.
3. Now add the sliced onions and saute till translucent and light brown.
4. Add turmeric powder and mix well. Turmeric powder is optional. If you want a white gravy, omit adding it.
5. Add the chicken pieces and let it cook for a couple of minutes until the meat is no longer pinkish.
6. It’s time to add thin coconut milk. Combine well. Cook for about ten minutes.
7. Season with some salt and add boiled and cubed potatoes. Add garam masala powder and fennel powder to it.
8. Combine everything well.
9. Cover and cook for another five minutes.
10. Remove from heat and add thick coconut milk and mix well.
11. Finally, add fresh curry leaves, pepper powder, and a drizzle of coconut oil.
12. Serve warm with appam, idiyappam, or rice.

Notes

You may use coconut milk powder, instead of extracting the milk from freshly grated coconut. Use 2 tablespoons of coconut milk powder in 1 1/2 cups of water to obtain thin coconut milk. Use 2 tablespoons of coconut milk powder in 1/2 cup of water for thick milk.

6.4.18

https://somethingiscooking.com/2014/08/19/chicken-in-coconut-milk-chicken-stew/

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