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Kerala Chicken Stew

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.

Course Main Course
Cuisine Indian
Keyword gluten-free
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 People
Author Chandrima

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

  1. Heat oil in a cooker. Temper with all the ingredients mentioned for tempering, and sauté for a few seconds.

  2. Next, add sliced onions, and sauté them until light brown in color.

  3. Add Garlic paste, and sauté quickly for a few seconds.

  4. 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.

  5. 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.

  6. 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.

  7. After you open the cooker lid check salt and adjust it if required.

  8. 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.