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Indian · Dinner

Kerala Chicken Stew with Coconut Milk and Whole Spices

A pale, gently spiced chicken and vegetable stew simmered in coconut milk with whole spices and green chillies. Mild, fragrant and comforting with appam, paratha or plain bread.

Prep20 min
Cook40 min
Total1 h
Serves4
Difficulty
CuisineIndian
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Ingredients

4 servings

Equipment: Wide heavy-based pot or deep pan with a lid, chopping board, knife

Method

  1. Wash the chicken and pat it dry. Toss with the salt and ground black pepper and set aside while you prepare the vegetables.

  2. Heat the oil in the pot over medium heat. Add the cardamom, cloves, cinnamon and peppercorns and stir for 30 seconds until fragrant.

  3. Add the onions, ginger, garlic, green chillies and half of the curry leaves. Cook gently for 6–7 minutes, stirring often, until the onions are soft and translucent. Do not let them brown.

  4. Add the chicken and stir for 3–4 minutes, just until the outside turns opaque and pale. Do not brown it.

  5. Pour in the hot water and the thin coconut milk. Add the potatoes and carrot and bring to a gentle simmer.

  6. Cover and cook on low heat for 20–25 minutes, stirring now and then, until the potatoes are tender and the chicken reaches 74°C at the thickest part with juices running clear.

  7. Stir in the thick coconut milk and the tomato, if using. Warm through on very low heat for 3–4 minutes without boiling hard, which can split the coconut milk.

  8. Add the vinegar and remaining curry leaves. Taste and adjust the salt. The gravy should be creamy and lightly coating, not thick. Rest for 5 minutes with the lid on before serving.

Cooking tips

  • Keep the heat low throughout. A gentle simmer keeps the stew pale and the coconut milk smooth.
  • Bone-in chicken gives the best flavour, but keep the pieces medium so they cook evenly with the potatoes.
  • Add the thick coconut milk last, and never boil it hard.
  • If the stew thickens too much on standing, loosen it with a splash of hot water.

Substitutions

  • Use boneless chicken thighs if you prefer, and shorten the simmering time to about 15 minutes.
  • Replace fresh curry leaves with 1 bay leaf; the flavour will be different but still pleasant.
  • Use 3 tbsp coconut cream or full-fat coconut powder mixed with water if canned coconut milk is unavailable.
  • Add green peas or green beans in place of the carrot.

Serve with

"Serve hot with appam, idiyappam, soft dinner rolls, paratha or plain steamed rice. A simple cucumber salad on the side keeps the meal light."

Storage

Cool completely and keep in an airtight container in the fridge for up to 2 days. Freezing is not recommended because the potatoes turn grainy and the coconut milk can separate.

Reheating

Reheat gently in a pot over low heat with a splash of water, stirring occasionally, until piping hot (at least 74°C). Avoid boiling hard.

Nutrition per serving, estimated

480kcal
32 gProtein
22 gCarbs
29 gFat

Estimated from the ingredient list. Values vary with brands and portion size.

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Chicken recipes Indian recipes DinnerMain CourseCurriesFamily Meals
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