Kerala Style Chicken Stew

Kerala Style Chicken Stew is a very mild yet full of flavours Chicken curry which is cooked in coconut milk and with minimum spices and is traditional recipe from the state of Kerala in India. Here is how to make Kerala Chicken Stew Recipe.

Amongst the southern states, Kerala boasts of the most variety in its cuisine. Right from vegetarian to non-vegetarian, it has options for every one. Spices are used abundantly to give taste to the dishes while Rice is a staple throughout the state.

Ingredients like green chilies, curry leaves, coconut, cardamom, cinnamon etc are commonly used. One of the basic curry is the stew (ishtu) which can be made vegetarian or non-vegetarian. This is usually served along with Rice, Hooper or Appam and it tastes absolutely delicious.

So I made Kerala Chicken Stew (Nadan Kozhi Ishtu) for my lunch and served it along with some hot Appam, I can still relish the taste and wanting to have more. I would definitely say that any Kerala meal is incomplete without the stew.

Kerala style vegetable stew tastes equally delicious and I will share a fabulous recipe very soon. I have made this chicken curry recipe in a pan but you can definitely use a pressure cooker to fasten the process of cooking the chicken.

If you liked my Coconut Curry Chicken or Kori Rotti, I am sure you will love this curry too. So do try.

What is Kerala Style Chicken Stew?

Kerala Style Chicken Stew or Nadan Kozhi Ishtu is a mild chicken curry cooked in coconut milk along with vegetables and mild spices. 

This curry is cooked in coconut oil which gives it a very different flavour.

What to serve with Kerala Chicken Stew?

This ishtu is generally served with steamed rice, appam or hoopers. However, you can serve it with any Indian bread like Naan or Lachha Paratha or Veg Fried Rice.

You can serve this dish along with some Kerala Style Prawn Roast and Kerala Style Rasam. 

How to make Kerala Chicken Stew Step by Step

Heat coconut oil in a pan.

Once the oil is hot, add cardamom, cloves, cinnamon, peppercorn and bay leaf. Fry for a few seconds.

Add onion, ginger and garlic and fry until they turn translucent.

Add green chilli and curry leaves and fry for a minute.

Now add chicken, thin coconut milk and salt.

Cover and cook for 10-15 minutes.

Add potato and carrot and cook until chicken and vegetables are done.

Add cashew nut paste and thick coconut milk and cook for another 3-4 minutes.

For tempering, heat coconut oil in a pan.

Once the oil is hot, add onion and curry leaves and fry until golden brown.

Pour the tempering over the chicken.

Kerala Style Chicken Stew Recipe

4.43 from 14 votes

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Kerala Style Chicken Stew

Kerala Style Chicken Stew is a very mild yet full of flavours Chicken curry which is cooked in coconut milk and with minimum spices.

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 4 people

Calories 366 kcal

Author Neha Mathur

Ingredients

• 3 tbsp Coconut oil
• 2 Green cardamom
• 2-3 Clove
• 1 inch Cinnamon
• 3-4 Black peppercorn
• 1 Bay leaf
• 2 cups Onion Thinly sliced
• 1 tsp Ginger Finely chopped
• 1 tsp Garlic Finely chopped
• 2 Green chilli Slit into half
• 10-12 Curry leaves
• 750 g Chicken
• 1 cup Thin coconut milk
• Salt to taste
• 1/4 cup Potato Peeled and cubed
• 1/4 cup Carrot Peeled and cubed
• 2 tbsp Cashew nut paste - 2 tbsp
• 1 cup Thick Coconut milk - 1 cup

For tempering

• 1 tbsp Coconut oil
• 4-5 Small pearl onions Sliced
• 10-12 Curry leaves

Instructions

1. Heat coconut oil in a pan.
2. Once the oil is hot, add cardamom, cloves, cinnamon, peppercorn and bay leaf.
3. Fry for a few seconds.
4. Add onion, ginger and garlic and fry until they turn translucent.
5. Add green chilli and curry leaves and fry for a minute.

6. Now add chicken, thin coconut milk and salt.

7. Cover and cook for 10-15 minutes.
8. Add potato and carrot and cook until chicken and vegetables are done.
9. Add cashew nut paste and thick coconut milk and cook for another 3-4 minutes.
10. For tempering, heat coconut oil in a pan.
11. Once the oil is hot, add onion and curry leaves and fry until golden brown.
12. Pour the tempering over the chicken.
13. Serve hot with Appam.

Recipe Notes

Make this curry in coconut oil for authentic taste.

Making coconut milk fresh at home gives the best taste. But if not possible, you can use canned coconut milk well.

Thin it down with water to make thin coconut milk.

Nutrition Facts

Kerala Style Chicken Stew

Amount Per Serving

Calories 366 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 15g94%

Cholesterol 67mg22%

Sodium 148mg6%

Potassium 366mg10%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 4g4%

Protein 18g36%

Vitamin A 1650IU33%

Vitamin C 112.3mg136%

Calcium 56mg6%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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