South Indian (Kerala) · dinner
Kerala Chicken Stew A mild, creamy stew of chicken and vegetables simmered in coconut milk and gently spiced with whole cardamom, cloves, cinnamon and curry leaves. Finished with fried shallots and cashews, it is the classic partner for appam.
total 1 hr
prep 15 min
cook 45 min
servings 4 Keep this recipe Add a copy of Kerala Chicken Stew to your Saucepan library.
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Back to 4 servings stew 2 pounds bone-in skinless chicken, cut into 1 1/2 inch pieces, rinsed 3 tablespoons coconut oil 2 green cardamom pods, lightly crushed 3 cloves 1 inch cinnamon stick 0.5 teaspoon black peppercorns, lightly crushed; use up to 1 teaspoon for more heat 2 bay leaves 2 cups onions, thinly sliced 1 tablespoon ginger, finely chopped 1 tablespoon garlic, finely chopped 3 green chilies, slit lengthwise 10 fresh curry leaves 2.5 cups thin coconut milk, made by mixing 1/4 cup thick coconut milk with 2 1/4 cups water 2 teaspoons salt, or to taste 0.5 cup potatoes, peeled, cut into 1/2 inch cubes 0.5 cup carrots, peeled, cut into 1/2 inch cubes 0.25 cup cashew paste, soak cashews in hot water 20-30 minutes, then blend smooth; optional 1 cup thick coconut milk tempering 2 tablespoons coconut oil 4 shallots or pearl onions, thinly sliced 10 fresh curry leaves
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1 Step 1: Heat the coconut oil in a large pot or pressure-safe pan over medium-high heat. Fry the cardamom, cloves, cinnamon, peppercorns and bay leaves for 5 to 6 seconds, until fragrant.2 Step 2: Add the sliced onions, ginger and garlic and cook, stirring often, until light brown.3 Step 3: Toss in the slit green chilies and curry leaves. Keep cooking until the onions have turned a deep golden brown.4 Step 4: Add the chicken and cook 3 to 4 minutes, stirring often, until the pieces are sealed.5 Step 5: Pour in the thin coconut milk and add the salt. Stir well, then reduce the heat to low, cover and simmer for 20 minutes, stirring a few times.6 Step 6: Add the potato and carrot cubes, cover and simmer 20 to 25 minutes, until the chicken is cooked through and the vegetables are tender.7 Step 7: Stir in the cashew paste (if using) and the thick coconut milk. Simmer uncovered for 3 to 4 minutes, stirring occasionally, until the stew thickens slightly. Do not let it boil hard. Adjust the salt.8 Step 8: For the tempering, heat 2 tablespoons coconut oil in a small pan over medium heat. Fry the sliced shallots and curry leaves until golden, about 3 to 4 minutes, then pour over the stew and stir in.9 Step 9: Serve hot with appam, idiyappam or steamed rice.getsaucepan.com/r/5fe1778f-ebae-5c94-ba1d-5925f0456d8f
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