Name: Kerala Chicken Stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 tbsp vegetable oil or coconut oil; 3 cloves; 2 green cardamom; 1- inch cinnamon stick; 1- inch ginger (thinly sliced); 3 green chillies (chopped); 1 medium-sized onion (thinly sliced); 2 tsp chopped garlic (around 5-6 small cloves of garlic); 1 carrot (chopped); 2-3 French beans (chopped); 1 medium-sized potato (chopped); 2 tbsp green peas; 250 g chicken (curry cut); 1 cup thin coconut milk; Salt to taste; ¼ tsp black pepper powder; ⅛ tsp garam masala powder; ½ cup thick coconut milk or coconut cream; For the tempering:; 2-3 tbsp vegetable oil or coconut oil; 1 tsp mustard seeds; 1 small onion (thinly sliced); 1 sprig curry leaves

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Let’s celebrate Christmas the Indian way! Begin your merry morning with a traditional Kerala Christmas dish – Chicken Stew! This comforting breakfast staple is a perfect blend of spices, tender chicken, and rich coconut milk, served with steaming hot appam or idiyappam. A festive and flavourful start to your holiday celebration!

Watch how to make Kerala Chicken Stew/Ishtu:

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Prep Time: 10 min | Cook Time: 40 min | Total Time: 50 min

Serves: 2-3 people

Ingredients:

2 tbsp vegetable oil or coconut oil

3 cloves

2 green cardamom

1-inch cinnamon stick

1-inch ginger, thinly sliced

3 green chillies, chopped

1 medium-sized onion, thinly sliced

2 tsp chopped garlic (around 5-6 small cloves of garlic)

1 carrot, chopped

2-3 French beans, chopped

1 medium-sized potato, chopped

2 tbsp green peas

250g chicken, curry cut

1 cup thin coconut milk

Salt to taste

¼ tsp black pepper powder

⅛ tsp garam masala powder

½ cup thick coconut milk or coconut cream

For the tempering:

2-3 tbsp vegetable oil or coconut oil

1 tsp mustard seeds

1 small onion, thinly sliced

1 sprig curry leaves

Instructions:

Cooking the Chicken Stew

In a wok, heat oil over medium flame. Add cloves, green cardamom, and cinnamon. Cook until they splutter.

Add ginger and green chillies. Cook for a few minutes until fragrant.

Add onion and garlic. Cook until the onion is translucent.

Add carrot, French beans, potato, and peas. Cook until they’re half-cooked (4-5 minutes).

Add chicken and stir well. Pour in thin coconut milk and salt. Mix well.

Cook on medium flame until the chicken and vegetables are fully cooked (10-12 minutes).

Lower the flame. Add black pepper and garam masala powder. Mix well. Turn off the flame. Pour in thick coconut milk and mix well. Set aside.

Making the Tempering

In a pan, heat oil over medium flame.

Add mustard seeds and let them splutter.

Add onion and curry leaves. Cook until the onion is golden brown.

Pour the tempering over the chicken stew. Mix well.

Serve the chicken stew hot with appam.

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Kerala Chicken Stew

Sneha Paul

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Indian

Servings 2 people

Ingredients

2 tbsp vegetable oil or coconut oil
3 cloves
2 green cardamom
1- inch cinnamon stick
1- inch ginger thinly sliced
3 green chillies chopped
1 medium-sized onion thinly sliced
2 tsp chopped garlic around 5-6 small cloves of garlic
1 carrot chopped
2-3 French beans chopped
1 medium-sized potato chopped
2 tbsp green peas
250 g chicken curry cut
1 cup thin coconut milk
Salt to taste
¼ tsp black pepper powder
⅛ tsp garam masala powder
½ cup thick coconut milk or coconut cream
For the tempering:
2-3 tbsp vegetable oil or coconut oil
1 tsp mustard seeds
1 small onion thinly sliced
1 sprig curry leaves

Instructions

Cooking the Chicken Stew

In a wok, heat oil over medium flame. Add cloves, green cardamom, and cinnamon. Cook until they splutter.
Add ginger and green chillies. Cook for a few minutes until fragrant.
Add onion and garlic. Cook until the onion is translucent.
Add carrot, French beans, potato, and peas. Cook until they’re half-cooked (4-5 minutes).
Add chicken and stir well. Pour in thin coconut milk and salt. Mix well.
Cook on medium flame until the chicken and vegetables are fully cooked (10-12 minutes).
Lower the flame. Add black pepper and garam masala powder. Mix well. Turn off the flame. Pour in thick coconut milk and mix well. Set aside.

Making the Tempering

In a pan, heat oil over medium flame.
Add mustard seeds and let them splutter.
Add onion and curry leaves. Cook until the onion is golden brown.
Pour the tempering over the chicken stew. Mix well.
Serve the chicken stew hot with appam.

If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.

Happy Cooking!