Authentic Kerala Chicken Stew

Ruth M. Moran

This Kerala Chicken Stew is a creamy, aromatic chicken curry with tender bone-in pieces, vegetables, and coconut milk.

Mild yet flavorful, it’s high in protein and fiber, making it a healthy, satisfying option for everyday meals. Perfect with steamed rice, appam, or hoppers.

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Prep Time 10

Cook Time 50

Total Time 1

Course Main Dish

Cuisine Indian, Kerala

Servings 4

Equipment

1 Large Pan or Skillet
1 Small Pan (for tempering)
Knife
Cutting board
Measuring cups and spoons
Blender (for cashew paste)

Ingredients

For the Stew:

3 tbsp coconut oil
2 whole green cardamoms
2 –3 whole cloves
1- inch cinnamon stick
3 –4 whole black peppercorns
2 bay leaves
2 cups thinly sliced onions
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
3 –4 green chilies slit
10 –12 curry leaves
2 lb 1 kg skinless bone-in chicken, cut into 1½ inch pieces
2½ cups thin coconut milk ¼ cup thick coconut milk + 2¼ cups water
2 tsp salt or to taste
½ cup peeled and cubed potatoes ½-inch
½ cup peeled and cubed carrots ½-inch
¼ cup cashew nut paste soak 20–25 cashews in ½ cup hot water, then blend
1 cup thick coconut milk

For Tempering:

2 tbsp coconut oil
4 –5 pearl onions sliced
10 –12 curry leaves

Instructions

Preparing the Aromatic Base: Begin by heating 3 tablespoons of coconut oil in a large pan or skillet over medium-high heat.
Once the oil is hot and shimmering, carefully add the whole spices: 2 green cardamoms, 2–3 cloves, 1-inch cinnamon stick, 3–4 black peppercorns, and 2 bay leaves.
Sauté these aromatics for about 5–6 seconds, allowing the spices to release their essential oils and fragrance.
You should immediately notice a rich, warm aroma that forms the foundation of your stew.
Cooking the Onions, Ginger, and Garlic: Next, add 2 cups of thinly sliced onions to the pan.
Stir continuously to coat the onions in the aromatic oil and spices.
Once the onions begin to soften, add 1 tablespoon of finely chopped ginger and 1 tablespoon of finely chopped garlic.
Keep stirring frequently until the onions turn a light brown color, releasing their natural sweetness.
This step is crucial for developing depth of flavor in your stew.
Tip: For a lighter, more delicate stew, cook the onions only until they are translucent.
Infusing with Green Chilies and Curry Leaves: Add 3–4 slit green chilies and 10–12 fresh curry leaves to the sautéed onion mixture.
Continue stirring until the onions achieve a golden brown color and the spices and curry leaves are well incorporated.
This step enhances the signature Kerala flavor, giving your stew a subtle heat and a fresh, aromatic quality.
Searing the Chicken: Now, add 2 pounds (1 kg) of skinless, bone-in chicken pieces to the pan.
Stir well to coat each piece in the onion and spice mixture. Cook for 3–4 minutes on medium heat, allowing the chicken to lightly sear.
This initial cooking locks in the juices, ensuring that the meat remains tender and succulent throughout the stew.
Adding Thin Coconut Milk: Pour 2½ cups of thin coconut milk (made by mixing ¼ cup thick coconut milk with 2¼ cups of water) over the chicken.
Sprinkle 2 teaspoons of salt, or adjust to taste.
Mix everything gently to ensure the chicken is evenly submerged in the coconut milk.
Reduce the heat to low, cover the pan with a lid, and let it simmer gently for 20 minutes.
Note: Coconut milk may curdle slightly while cooking, which is normal. To prevent curdling, you can add 1 tablespoon of cornstarch to the thin coconut milk.
Cooking the Vegetables: After the chicken has simmered, add ½ cup of cubed potatoes and ½ cup of cubed carrots to the stew.
Stir gently to combine. Cover the pan and continue cooking on low heat for another 20–25 minutes, stirring occasionally.
Ensure that the chicken is cooked through and the vegetables are tender but not mushy.
The potatoes and carrots add both texture and fiber to make the stew hearty and wholesome.
Incorporating Cashew Paste and Thick Coconut Milk: Once the chicken and vegetables are tender, add ¼ cup of cashew nut paste and 1 cup of thick coconut milk to the stew. Stir gently to combine all ingredients.
Cook for an additional 3–4 minutes, allowing the cashew paste to blend seamlessly with the coconut milk, creating a luxuriously creamy texture.
Taste and adjust salt as needed. This final step enriches the stew, giving it a silky, indulgent consistency.
Preparing the Tempering: In a small pan, heat 2 tablespoons of coconut oil over medium heat.
Once the oil is hot, add 4–5 sliced pearl onions and 10–12 curry leaves.
Fry until the onions turn golden brown and crisp, releasing a rich aroma.
This tempering adds a final layer of flavor and aroma that is characteristic of Kerala-style stews.
Combining Tempering with Stew: Carefully pour the prepared tempering over the chicken stew.
Mix gently to combine without breaking the chicken pieces.
The tempered onions and curry leaves create a visually appealing garnish and an additional burst of flavor in every bite.
Serving the Kerala Chicken Stew: Serve your Kerala Chicken Stew hot, straight from the pan. It pairs beautifully with steamed rice, appam, or hoppers.
The stew is creamy, protein-rich, and packed with vegetables, making it a nourishing and satisfying meal for any day of the week.
Pro Tip: For meal prep, store in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stove to maintain the creamy texture.

Notes

Use skinless bone-in chicken for best flavor and tender texture; boneless chicken can be used but will slightly alter the depth of flavor.
Vegetables like potatoes and carrots add sweetness and fiber; you can also include green beans, peas, or cauliflower for variety.
To prepare cashew paste, soak 20–25 cashews in ½ cup of hot water for 30 minutes, then blend until smooth.
Thin coconut milk can curdle during cooking; adding 1 tablespoon of cornstarch prevents this and makes the curry creamier.
Cook onions slowly for golden-brown color to develop the authentic Kerala flavor.
For a lighter stew, cook onions until translucent and skip heavy sautéing.
Tempering with fried pearl onions and curry leaves enhances aroma and adds a professional touch.