A good, old favourite South-Indian food, we loved having this hearty Kerala Chicken Stew with Appam. I first tasted this stew many years ago in a Delhi restaurant, and I liked it instantly. Then I started making it at home, and soon it became a family favourite.
Flavours from the freshly pounded spices infused in a coconut milk-based stew make this dish one-of-a-kind. Something you’d love to enjoy on cold, rainy days, or any day if you feel for it. This recipe is easy to follow, with a little preparation you can cook it under 30 minutes.
A quick Chicken Stew makes weeknight dinners lip-smacking and delicious. You must have a favourite Stew recipe in your family, as I do love my Bengali-style Chicken Stew, but sometimes when I like to try something different yet easy, I make this.
I hope you’d love to try this recipe for your family & friends. Don’t forget to tell me about your experiences with it. 🙂
30-Minutes Kerala Chicken Stew
This hearty, delicious, flavourful Kerala Chicken Stew recipe gets ready in 30 minutes. A good fix for weeknight meals, serve with Parotta or Appam for a great eating experience.
Ingredients
- 750g- Chicken (with bone, or boneless)
- 2- Potato (medium-sized) (Cut into chunks)
- 2- Carrot (medium-sized) (Cut into wedges)
- 7-8- French beans (Cut into 1” pieces)
- 2- Onions (medium-sized)
- 1 tbsp- Ginger paste
- 1½ tbsp- Garlic paste
- 4- Green chillis (halved)
- ¼ tsp- Turmeric powder (optional)
- 1½ tbsp- Fennel powder / Saunf powder
- 2 tsp- Coriander powder
- 1 cup- Thick coconut mil (Fresh or Store brought)
- 1 cup- Thin coconut milk (read notes)
- Salt to taste
- ½ tsp- Sugar (optional)
- Vegetable oil or Coconut oil 3 tbsp
For tempering
- 2 sprigs- Curry leaves
- 4- Cloves
- 3-4 - Cinnamon (1" pieces)
- 1- Star anis
- 4- Green cardamom (lightly crushed)
- ½ tsp- Whole Black peppercorns (roughly crushed)
- 2- Whole dry red chilies (halved)
Instructions
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Heat oil in a cooker. Temper with all the ingredients mentioned for tempering, and sauté for a few seconds.
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Next, add sliced onions, and sauté them until light brown in color.
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Add Garlic paste, and sauté quickly for a few seconds.
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Next, add ginger paste, green chillis, turmeric powder (if using), coriander powder, fennel powder, and salt. Mix the spices quickly, and add a splash of powder so that the spices don’t get burnt, sauté the spices over medium heat for a minute.
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Add the chicken and freshly washed vegetables next, mix well with the spices, cook over medium heat for 3-4 minutes, and keep stirring in between.
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Lower the heat, and add the thin coconut milk first, mix well. Now add the thick coconut milk, and sugar, mix well, close the cooker lid, and cook for 2 whistles over medium heat. Remove from the heat and let the pressure release naturally.
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After you open the cooker lid check salt and adjust it if required.
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Serve hot Kerala Chicken Stew with Appam or Malabar parotta.
Recipe Notes
- If I’m not using freshly made coconut milk, then I love to use Dabur Coconut Milk for this recipe, or any recipe that calls for fresh coconut milk.
- To make 1 cup thin coconut milk, mix ¾ cup of thick coconut milk with ¼ cup of warm water, and proceed further according to the recipe.
Thanks for your visit 🙂