Kerala Chicken Stew
Immerse yourself in the comforting flavors of Kerala with this traditional Kerala Chicken Stew, a creamy and aromatic dish that showcases the essence of South Indian cuisine. Tender chicken pieces simmered in a luscious coconut milk base are paired with wholesome vegetables like carrots and potatoes, creating a rich, velvety stew infused with the warmth of whole spices such as cinnamon, cloves, and cardamom. Cooked in fragrant coconut oil and enhanced by the subtle heat of green chilies and the earthiness of curry leaves, this stew is a symphony of gentle yet bold flavors. Perfectly balanced with a hint of tangy lemon juice and crushed black pepper, it’s an ideal accompaniment to appam, idiyappam, or even steamed rice. Whether you're looking for a homely comfort meal or an exploration of authentic Kerala flavors, this chicken stew is sure to delight.
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in, cut into medium pieces)
- 2 tablespoons Coconut oil
- 1 piece Cinnamon stick
- 4 pieces Cloves
- 4 pods Green cardamom
- 1 teaspoon Black peppercorns
- 1 piece Bay leaf
- 1 tablespoon Ginger (finely chopped)
- 1 tablespoon Garlic (minced)
- 3 pieces Green chilies (slit lengthwise)
- 2 medium Onion (thinly sliced)
- 1 medium Carrots (sliced)
- 2 medium Potatoes (cubed)
- 10 leaves Curry leaves
- 2 cups Thin coconut milk
- 1 cup Thick coconut milk
- 1 teaspoon Salt
- 1 teaspoon Black pepper (crushed)
- 1 teaspoon Lemon juice
- 2 tablespoons Fresh coriander leaves (chopped, for garnish)
Instructions
Heat coconut oil in a large, deep pan or Dutch oven over medium heat.
Add the cinnamon stick, cloves, cardamom, black peppercorns, and bay leaf. Sauté for 1 minute until fragrant.
Stir in the chopped ginger, minced garlic, and slit green chilies. Cook for another 1-2 minutes until aromatic.
Add the sliced onions and sauté until they turn soft and translucent, about 5-7 minutes.
Toss in the chicken pieces and cook for 5-6 minutes until lightly browned and coated with the spices.
Add the carrots, potatoes, and curry leaves. Stir well to combine.
Pour in the thin coconut milk and season with salt. Cover and cook on low-medium heat for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Lower the heat and add the thick coconut milk. Stir gently and let it simmer for 3-5 minutes. Do not boil to prevent curdling.
Finish with crushed black pepper, lemon juice, and a final stir.
Garnish with fresh coriander leaves and serve hot with appam, idiyappam, or steamed rice.
Nutrition Facts
Calories |
2383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 102.2 g | 511% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2871 mg | 125% | |
| Total Carbohydrate | 115.4 g | 42% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 26.8 g | ||
| Protein | 106.9 g | 214% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 352 mg | 27% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3786 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
