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.
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:
- 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.
- Add chopped green chilies, ginger and garlic and saute.
- Now add the sliced onions and saute till translucent and light brown.
- Add turmeric powder and mix well. Turmeric powder is optional. If you want a white gravy, omit adding it.
- Add the chicken pieces and let it cook for a couple of minutes until the meat is no longer pinkish.
- 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 ½ cups of water to obtain thin coconut milk. Use 2 tablespoons of coconut milk powder in ½ cup of water for thick milk.
Kerala Chicken Stew Recipe:
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Kerala Chicken Stew
- Total Time: 45 minutes
- Yield: Serves 4
Description
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
- 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
- ½ tsp Turmeric powder (optional)
- 1 tsp Fennel powder
- ½ tsp Garam masala powder
- 1.5 cups Thin coconut milk
- ¼ cup Thick coconut milk
- 1 tsp Black pepper powder
- Salt to taste
- Curry leaves
- Fried Cashews (optional)
Instructions
- 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.
- Add chopped green chilies, ginger and garlic and saute.
- Now add the sliced onions and saute till translucent and light brown.
- Add turmeric powder and mix well. Turmeric powder is optional. If you want a white gravy, omit adding it.
- Add the chicken pieces and let it cook for a couple of minutes until the meat is no longer pinkish.
- It's time to add thin coconut milk. Combine well. Cook for about ten minutes.
- Season with some salt and add boiled and cubed potatoes. Add garam masala powder and fennel powder to it.
- Combine everything well.
- Cover and cook for another five minutes.
- Remove from heat and add thick coconut milk and mix well.
- Finally, add fresh curry leaves, pepper powder, and a drizzle of coconut oil.
- 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 ½ cups of water to obtain thin coconut milk. Use 2 tablespoons of coconut milk powder in ½ cup of water for thick milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Chicken, Festival Special, Kerala, Side Dishes
- Cuisine: Kerala (South Indian)
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Love love.
nabanita21 says
delicious and I love stews
Debbie says
Interesting recipe..Looks delicious! I've never heard of using coconut milk for stew either. Thanks for the education! 🙂
batteredhope says
I have never used ginger paste -- just straight ginger. Is there a difference?
shalzzzzz says
No, Carol. If you do not mind biting pieces of ginger in a curry, it is always good to add freshly chopped ginger.
batteredhope says
I have a question that has nothing to do with this post but....... how long can I keep hot dried peppers. I have some that are 20 years old -- is that ok? They are exceptionally hot and I don't use them as often as regular hot peppers so I have had them a long time. Thanks
shalzzzzz says
Hi Carol, I was told my Mom to use them within a span of six months as they tend to diminish the taste of spices over a period of time. It also would be prone to fungus. But your query made me wonder! 20 years! So I browsed and found few articles helpful. If they are still red and without any mold, it should be good to use. Please find the article below for more insight. Thanks for the question. It helped me learn something new. 🙂
http://chowhound.chow.com/topics/908265
Patricia says
I use fresh, love it, thanks for sharing your recipes..
mrschoux says
Yep - a Christmas morning speciality served with appam! delicious.
shalzzzzz says
Yummm... 😀
mrschoux says
🙂 x
Sheethalsusan says
Awe... this made me miss my mom 🙁 .... she's in India for vacation now. Seeing this breakfast the morning after a long lent season ...Ohh!!... absolute bliss! 🙂
shalzzzzz says
I can understand. My mom is at Kerala- miles away from where I stay. I was craving for Appams and thought why not give it a try while I can 😀 And yummmm...
Sheethalsusan says
This made me miss my mom :(... she's in India for vacation now. How I love seeing this breakfast the morning after the long lent season of Christmas or Easter. Oh!! Absolute Bliss! 🙂
Kathy Combs says
This sounds amazing!! I would have never thought of using coconut milk in stew! I always think of stew with a chicken broth base, or based with beef broth. Now you have made me hungry! Lunch beckons!!!!! ♥
shalzzzzz says
Aww.. Thanks Kathy. I hope you had a sumptuous lunch! 🙂
Pheno Menon says
Aapam and stew makes a brilliant combo anytime
PhenoMenon
http://throodalookingglass.com/2014/08/faith1/