RecipenKitchen

Recipe

Kerala Chicken Stew with Coconut Milk and Whole Spices

1 h · Serves 4 · Indian

Why make it

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.

Serves 4

You’ll need

  • 700 g bone-in chicken, cut into medium pieces, skin removed
  • 2 tbsp coconut oil or mild vegetable oil
  • 4 green cardamom pods, lightly crushed
  • 4 cloves
  • 1 cinnamon stick (about 5 cm)
  • 8 whole black peppercorns
  • 2 medium onions, thinly sliced
  • 1 tbsp ginger, finely grated or minced

+ 12 more in the full recipe
1

Step 1 of 8

Wash the chicken and pat it dry. Toss with the salt and ground black pepper and set aside while you prepare the vegetables.
2

Step 2 of 8

Heat the oil in the pot over medium heat. Add the cardamom, cloves, cinnamon and peppercorns and stir for 30 seconds until fragrant.
3

Step 3 of 8

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

Step 4 of 8

Add the chicken and stir for 3–4 minutes, just until the outside turns opaque and pale. Do not brown it.
5

Step 5 of 8

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

The last 3 steps are in the full recipe.

Cook’s tip

Keep the heat low throughout. A gentle simmer keeps the stew pale and the coconut milk smooth.

Ready to cook?

Kerala Chicken Stew with Coconut Milk and Whole Spices

Exact amounts, every step, timings and tips, free on RecipenKitchen.

 Get the full recipe