Kerala Chicken Stew Recipe Whiskaffair

on Feb 09, 2023, Updated Oct 03, 2023 You will love a few more Kerala recipes: Kerala Prawn Curry, Kerala Style Instant Mango Pickle, Kerala Parotta, Kerala Egg Curry, and Moru Curry. When we were based in Bangalore, we often traveled to Kerala for vacations. It was a comfortable drive from Bangalore, and there were many nice resorts and activities to indulge in. On one of the trips, we ate this Kerala-style chicken stew with appams for lunch, and I just loved the curry. After coming back, I researched the recipe, but something was missing every time I made it. One time, the flavors were not on point, and the other time, the coconut milk curdled so badly that I had to trash the entire pan. After 3-4 attempts, I now have a foolproof method for making this stew, which tastes as good as any Keralite home, and my curry never curdles. The trick is to cook the chicken slightly before adding the coconut milk. Cook the chicken first in very thin coconut milk; then add the thick milk once it is cooked. So follow the recipe as is, and I can guarantee that your chicken stew will also turn out perfect.

About Kerala Chicken Stew

Kerala-style chicken Stew, locally known as Nadan Kozhi Ishtu, is a famous chicken curry from Kerala, India. It is a mild curry made using bone-in chicken, spices, veggies, and coconut milk. Kerala chicken stew is best served with steamed rice, appam, or sting hoppers (idiyappam). Make this traditional curry using my easy recipe. Vegetables – I have added vegetables such as potatoes and carrots, but you can also add green beans, green peas, cauliflower, etc. Coconut Milk makes the base of Kerala chicken stew curry. You will need thin coconut milk and thick coconut milk. Mix ¼ cup thick coconut milk with 2 and ¼ cups of water to make thin coconut milk. Cashew Nut Paste – It adds creaminess and richness to the curry. Whole Spices – This curry is mildly spiced with whole spices like green cardamoms (hari elaichi), cloves (laung), cinnamon (dalchini), black peppercorns (kali mirch), and bay leaves (tejpatta). Oil – Use only coconut oil for the traditional authentic taste. Others – You will also need onions, fresh ginger, garlic, green chilies, curry leaves, and salt. Tempering is optional but adds so much taste that it’s highly recommended. You will need coconut oil, pearl onions (shallots), and curry leaves. Add the following ingredients once the oil is hot and saute for 5-6 seconds.

2 green cardamoms 2-3 cloves 1-inch piece of cinnamon stick 3-4 peppercorns 2 bay leaves

Add the following ingredients and cook until the onions turn light brown. Stir frequently.

2 cups of thinly sliced onions 1 tablespoon finely chopped ginger 1 tablespoon finely chopped garlic

Note – For a lighter-colored stew, cook the onions until they are just translucent. Now add 2 pounds (1 kg) of rinsed skinless bone-in chicken (cut into 1 and ½-inch pieces) and cook for 4-5 minutes, stirring frequently. Reduce the heat to low. Cover the pan with a lid and cook for 20 minutes. Stir a few times in between. Note – The coconut milk might curdle while cooking. But don’t worry; the curry will be fine once you add thick coconut milk at the end of cooking. But if you don’t want the milk to curdle at all, add a tablespoon of cornstarch to it. It will also make the curry creamier. Cover the pan and cook until the chicken and vegetables are cooked well (20-25 minutes), stirring a few times. Check for salt and add more if needed. Once the oil is hot, add 4-5 sliced shallots and 10-12 curry leaves and fry until the shallots turn golden brown. Pour the tempering over the chicken stew and mix well. Serve hot. To make cashew nut paste, soak 20-25 cashews in ½ cup of hot water for 30 minutes. Then, blend in a blender to make a smooth paste.