Kerala Chicken Stew Recipe

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 guarantee your chicken stew will 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 string hoppers (idiyappam). Make this traditional curry using my easy recipe.

How To Make Kerala-Style Chicken Stew

Make The Stew

Step 1: Heat 3 tablespoon of coconut oil in a pan over medium-high heat.

Step 2: 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

Step 3: 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

Step 4: Add 3-4 green chilies (slit into half) and 10-12 curry leaves and cook until the onions turn golden brown, stirring frequently.

Note – For a lighter-colored stew, cook the onions until they are just translucent.

Step 5: 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.

Step 6: Add 2 and ½ cups of thin coconut milk and 2 teaspoon salt, and mix well.

Step 7: Reduce the heat to low.

Step 8: Cover the pan with a lid and cook for 20 minutes.

Step 9: 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 1 tablespoon of cornstarch. It will also make the curry creamier.

Step 10: Add ½ cup of peeled and cubed potatoes and ½ cup of peeled and cubed carrots, and mix well.

Step 11: Cover the pan and cook until the chicken and vegetables are cooked well (20-25 minutes), stirring a few times.

Step 12: Now add ¼ cup of cashew nut paste and 1 cup of thick coconut milk and cook for another 3-4 minutes, stirring occasionally.

Step 13: Check for salt and add more if needed.

Temper The Stew

Step 14: For tempering, heat 2 tablespoon coconut oil in a small pan.

Step 15: Once the oil is hot, add 4-5 sliced shallots and 10-12 curry leaves and fry until the shallots turn golden brown.

Step 16: Pour the tempering over the chicken stew and mix well.

Step 17: Serve hot.

Storage Suggestions

Kerala Chicken Stew can be stored in an airtight container for 2-3 days. Reheat in a pan or microwave until hot before serving. Add some water if the curry has thickened after refrigeration.

I do not recommend freezing this curry, as its texture may change once thawed due to the addition of coconut milk.