Traditional Kerala Style Chicken Stew Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + coconut extract

Almond milk provides a lower calorie option while still adding creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while chicken thighs offer a more economical choice.

Heat 3 tablespoons coconut oil in a pan.

Once the oil is hot, add 2 whole green cardamoms, 2-3 whole cloves, 1 inch piece of cinnamon stick, 3-4 whole black peppercorns, and 2 bay leaves.

Saute for 5-6 seconds.

Add 2 cups thinly sliced onions, 1 tablespoon finely chopped garlic, and 1 tablespoon finely chopped ginger.

Cook until the onions are light brown in color, stirring frequently.

Add 3-4 green chilies slit into half and 10-12 curry leaves.

Cook until the onions turn golden brown in color, stirring frequently.

Add 1 kg skinless bone-in chicken cut into 1 and ½ inch pieces.

Cook for 3-4 minutes, stirring frequently.

Add 2 and ½ cups thin coconut milk and 2 teaspoons salt or to taste.

Mix well, reduce the heat to low, and cover the pan with a lid.

Cook for 20 minutes, stirring a few times in between.

Add ½ cup peeled and cubed potatoes and ½ cup peeled and cubed carrots.

Cook well for 20-25 minutes, stirring a few times in between, until chicken and vegetables are cooked well.

Add ¼ cup cashew nut paste and 1 cup thick coconut milk.

Cook for another 3-4 minutes, stirring occasionally.

Heat 2 tablespoons coconut oil in a small pan.

Once the oil is hot, add 4-5 pearl onions sliced and 10-12 curry leaves.

Fry until shallots turn golden brown in color.

Pour the tempering over the chicken stew and mix well.

Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens