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    Whisk Affair » Recipes » Dal & Curries » Chicken Curries » Traditional Kerala Style Chicken Stew

    Published: Feb 9, 2023 | Last Updated On: Feb 9, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Traditional Kerala Style Chicken Stew

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    Jump to Recipe

    Kerala Style Chicken Stew is a traditional dish from the state of Kerala (India). It is a mild chicken curry prepared using bone-in chicken, veggies, spices, and coconut milk. Make it using my easy recipe and serve it with steamed rice, appam, or hoppers.

    Here are a few more recipes from Kerala that you will absolutely love – Kerala Prawn Curry, Kerala Style Mango Pickle, Kerala Parotta, Kerala Egg Curry, Moru Curry, Kerala Fish Curry, Ulli Theeyal, and Kerala Style Fish Moilee.

    Kerala style chicken stew served in a bowl.
    Jump to:
    • About Kerala Chicken Stew
    • Ingredients
    • How To Make Kerala-Style Chicken Stew
    • Pro Tips By Neha
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Kerala Chicken Stew

    Kerala Style Chicken Stew, locally known as Nadan Kozhi Ishtu is a famous chicken curry from the state of Kerala in 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 sting hoppers (idiyappam).

    Make this traditional curry using my easy recipe.

    Ingredients

    Kerala chicken stew ingredients 1
    Kerala chicken stew ingredients 2
    Kerala chicken stew ingredients 3
    Kerala chicken stew ingredients 4

    Chicken – Use skinless bone-in chicken pieces as they soak up the flavors nicely. Having said that, if you are not a bone-in chicken person, you can use boneless chicken cut into small pieces.

    Vegetables – I have added veggies such as potatoes and carrots, but you can also add green beans, green peas, cauliflower, etc.

    Coconut Milk – Coconut milk makes the base of this curry. You will need thin coconut milk and thick coconut milk.

    To make thin coconut milk, mix ¼ cup thick coconut milk with 2 and ¼ cups of water.

    Cashew Nut Paste – It adds creaminess and richness to the curry.

    Whole Spices – This curry is mildly spiced with whole spices like green cardamoms (hari elaichi), cloves (laung), cinnamon (dalchini), black peppercorns (kali mirch), and bay leaves (tejpatta).

    Oil – Use only coconut oil for the traditional authentic taste.

    Others – You will also need onions, fresh ginger, garlic, green chilies, curry leaves, and salt.

    Tempering – Tempering is optional but adds so much taste, so it’s highly recommended. For tempering, you will need coconut oil, pearl onions (shallots), and curry leaves.

    How To Make Kerala-Style Chicken Stew

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

    Coconut oil heating in a pan.

    Once the oil is hot, add 2 green cardamoms, 2-3 cloves, 1-inch piece of cinnamon stick, 3-4 peppercorns, and 2 bay leaves and saute for 5-6 seconds.

    Whole spices added to the pan.

    Add 2 cups of thinly sliced onions, 1 tablespoon finely chopped ginger, and 1 tablespoon finely chopped garlic, and fry until the onions turn translucent. Stir frequently.

    Onions, ginger and garlic added to the pan.

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

    Green chilies and curry leaves added to the pan.

    Now add 2 pounds (1 kg) of rinsed skinless bone-in chicken (cut into 1 and ½ inch pieces), 2 and ½ cups of thin coconut milk, and 2 teaspoon salt and mix well.

    Cook for 3-4 minutes, stirring very frequently.

    Chicken, salt and thin coconut milk added to the pan.
    Mixed well.

    Reduce the heat to low.

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

    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 still want the milk not to curdle, add a tablespoon of cornstarch. It will also make the curry creamier.

    Pan covered with a lid.

    Add ½ cup of peeled and cubed potatoes and ½ cup of peeled and cubed carrots and cook until chicken and vegetables are cooked well (20-25 minutes). Stir a few times in between.

    Potatoes and carrots added to the pan.
    Pan covered with the lid again.

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

    Check for salt and add more if needed.

    Cashew nut paste and thick coconut milk added to the pan.
    Ready Kerala chicken stew.

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

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

    Sliced shallots and curry leaves added to hot oil.
    Browned shallots.

    Pour the tempering over the chicken stew and mix well.

    Serve hot.

    Tempering poured over ready Kerala style chicken stew.

    Pro Tips By Neha

    Make sure the coconut milk in which you are cooking the chicken is thin. If it’s thick, then there are chances of it splitting while cooking.

    To make cashew nut paste, soak 20-25 cashews in ½ cup of hot water for 30 minutes. Then blend in a blender to make a smooth paste.

    Serving Suggestions

    This Ishtu is traditionally served with steamed rice, appam, or hoppers. You can also serve it with Kerala parotta, tawa paratha, or lachha paratha.

    Storage Suggestions

    Kerala Style Chicken Stew will last a day or two in the refrigerator, as coconut milk is one of its main ingredients.

    It is also not freezer friendly, as the coconut milk will split while thawing.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Kerala Style Chicken Stew is a traditional dish from the state of Kerala (India). It is a mild chicken curry prepared using bone-in chicken, veggies, spices, and coconut milk. Make it using my easy recipe and serve it with steamed rice, appam, or hoppers.

    Traditional Kerala Style Chicken Stew Recipe

    Kerala Style Chicken Stew is a traditional dish from the state of Kerala (India). It is a mild chicken curry prepared using bone-in chicken, veggies, spices, and coconut milk. Make it using my easy recipe and serve it with steamed rice, appam, or hoppers.
    4.52 from 25 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 4 people
    Calories: 366kcal
    Author: Neha Mathur

    Ingredients 

    • 3 tablespoons coconut oil
    • 2 whole green cardamoms
    • 2-3 whole clove
    • 1 inch piece of cinnamon stick
    • 3-4 whole black peppercorns
    • 2 bay leaves
    • 2 cups thinly sliced onions
    • 1 tablespoon finely chopped ginger
    • 1 tablespoon finely chopped garlic
    • 3-4 green chilies (slit into half)
    • 10-12 curry leaves
    • 2 pounds skinless bone-in chicken (1 kg, cut into 1 and ½ inch pieces, rinsed)
    • 2 and ½ cups thin coconut milk
    • 2 teaspoons salt (or to taste)
    • ½ cup peeled and cubed potatoes (½-inch cubes)
    • ½ cup peeled and cubed carrots (½-inch cubes)
    • ¼ cup cashew nut paste
    • 1 cup thick coconut milk

    For tempering

    • 2 tablespoons coconut oil
    • 4-5 pearl onions (sliced)
    • 10-12 curry leaves
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    Instructions

    • Heat coconut oil in a pan over medium-high heat.
    • Once the oil is hot, add green cardamoms, cloves, cinnamon stick, peppercorns, and bay leaves and saute for 5-6 seconds.
    • Add onions, ginger, and garlic, and fry until the onions turn translucent. Stir frequently.
    • Add green chilies and curry leaves and cook until the onions turn light brown in color, stirring frequently.
    • Now add chicken, thin coconut milk, and salt and mix well.
    • Cook for 3-4 minutes, stirring very frequently.
    • Reduce the heat to low.
    • Cover the pan with a lid and cook for 20 minutes.
    • 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 still want the milk to not curdle, then add a tablespoon of cornstarch to it. It will also make the curry creamier.
    • Add potatoes and carrots and cook until chicken and vegetables are cooked well (20-25 minutes). Stir a few times in between.
    • Now add cashew nut paste and coconut milk and cook for another 3-4 minutes, stirring occasionally.
    • Check for salt and add more if needed.
    • For tempering, heat coconut oil in a small pan.
    • Once the oil is hot, add shallots and curry leaves and fry until shallots turn golden brown in color.
    • Pour the tempering over the chicken stew and mix well.
    • Serve hot.

    Notes

    Use skinless bone-in chicken pieces as they soak up the flavors nicely. Having said that, if you are not a bone-in chicken person, you can use boneless chicken cut into small pieces.
    I have added veggies such as potatoes and carrots, but you can also add green beans, green peas, cauliflower, etc.
    To make thin coconut milk, mix together ¼ cup thick coconut milk with 2 and ¼ cups of water.
    To make cashew nut paste, soak 20-25 cashews in ½ cup of hot water for 30 minutes. Then blend in a blender to make a smooth paste.

    Nutrition

    Calories: 366kcal | Carbohydrates: 12g | Protein: 18g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 67mg | Sodium: 148mg | Potassium: 366mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1650IU | Vitamin C: 112.3mg | Calcium: 56mg | Iron: 1.5mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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    More Chicken Curry Recipes

    • Kadai Chicken (Chicken Karahi Curry) is a delicious Indian chicken curry where chicken is cooked with freshly ground spices. This spicy curry goes well with naan or any other Indian bread.
      Restaurant Style Kadai Chicken (Chicken Karahi Curry)
    • Malai Chicken Curry (Murgh Malaiwala) is a rich and creamy chicken curry where chicken pieces are cooked with heavy cream, yogurt, and spices. Serve it with naan or lachha paratha for an indulgent meal (gluten-free).
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    • Restaurant Style Chicken Angara is a spicy chicken curry made using freshly ground masala powder. Make it using my easy recipe at home (gluten-free).
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      Recipe Rating




    1. Thalia @ butter and brioche

      July 12, 2016 at 12:58 am

      5 stars
      wow this chicken stew looks amazing!! totally bet it was so aromatic too and your kitchen smelt amazing. perfect winter fare for the cold weather in australia right now!

      Reply
    2. msnehamathur

      July 12, 2016 at 1:28 am

      Thnx a lot Thlia. It was indeed very good 🙂

      Reply
    3. Shivani

      July 13, 2016 at 3:18 pm

      This recipe looks very yummy. Just want to know one thing here. You mentioned adding thin coconut milk. Where can I get that? Can we just add water to make it thin?

      Reply
      • msnehamathur

        July 15, 2016 at 2:50 am

        Hi Shivani. When you make coconut milk at home fresh coconut, the first milk that you get is thick milk and the second one is the thin milk. But if you are using store bought one, please add water and use. Thnx

        Reply
        • Shivani

          July 23, 2016 at 7:32 am

          Thanks so much Neha…Trying it today 😀 Lets see how it comes out

          Reply
          • msnehamathur

            July 25, 2016 at 2:36 am

            I hope it came out good 🙂

            Reply
    4. Aditi Shukla

      July 18, 2016 at 4:23 am

      5 stars
      Thanks for the run thru. The finished product looks yummilicious! 🙂

      Reply
      • msnehamathur

        July 19, 2016 at 11:49 am

        Thnx Aditi

        Reply
    5. Carley

      September 21, 2016 at 11:49 am

      5 stars
      Hi,
      I am curious if this recipe could be converted to a crock pot version? I would really like to make this but unfortunately do not own a pressure cooker. Thank you for your time and recipe!

      Reply
      • msnehamathur

        September 23, 2016 at 3:28 am

        Hi Carley, You can definitely make it in a crock pot 🙂

        Reply
      • Hannah

        January 11, 2022 at 7:36 am

        5 stars
        This is my go to recipe for stew! The family loves it!!!

        Reply
    6. Robin

      September 15, 2017 at 8:51 pm

      Hi Neha, How much is one cup?

      Reply
      • Neha Mathur

        September 16, 2017 at 1:05 am

        I use standard cup measures for all my recipes.

        Reply
        • Emile Woodford

          March 05, 2018 at 9:24 am

          4 stars
          Good to know

          Reply
          • Neha Mathur

            March 05, 2018 at 11:37 am

            Thnx

            Reply
    7. Sonia

      September 17, 2017 at 9:45 pm

      5 stars
      I just made this for Dinner today!! It’s exactly how my grandma would make it =) Totally delicious!! i had some Appam mix and made some quick appams as well .. My husband is American so this will be his first time eating this meal .. Im so excited because it truly is delicious!
      I just added a bit of sugar to the gravy right at the end … and it gave it that push over the edge into total blissful oblivion =)

      Reply
      • Neha Mathur

        September 18, 2017 at 2:06 am

        Thnx for trying the recipe Sonia 🙂

        Reply
    8. Indishre

      January 01, 2018 at 5:00 am

      Thank you Dr Neha for sharing this wonderful recipe. It’s amazing compliment to appams. Thank you so much

      Reply
      • Neha Mathur

        January 04, 2018 at 11:01 am

        Glad you liked it.

        Reply
    9. Emile Woodford

      March 05, 2018 at 9:19 am

      Thank you

      Reply
    10. Emile Woodford

      March 05, 2018 at 9:23 am

      4 stars
      Love cooking, what you post. Thank You

      Reply
      • Neha Mathur

        March 05, 2018 at 11:37 am

        Thnx

        Reply
    11. Brototi Das Gupta

      May 06, 2019 at 7:28 am

      5 stars
      I tried this recipe today. It tasted so wonderful that it has gone into my recipe diary for repeat rounds. Thank you and regards!

      Reply
      • Neha Mathur

        May 06, 2019 at 10:48 am

        I am glad 🙂

        Reply
      • Neha Mathur

        May 06, 2019 at 10:52 am

        I am glad you liked the recipe.

        Reply
    12. Sarbani Bhattacharya Sander

      July 26, 2019 at 6:39 pm

      I can’t believe how delicious this stew was!! I used regular oil instead of coconut oil. For tempering, heated a tbsp of unsalted butter, roasted some cashews and curry leaves and added it to the stew. Fingerlicious good! Thanks Neha!

      Reply
      • Neha Mathur

        July 29, 2019 at 5:40 pm

        Thanks for trying 🙂

        Reply
    13. Ranjit Singh Kohli

      April 19, 2020 at 6:51 am

      Awesome…. very good change from regular recipes. Has become our favourite.

      Reply
      • Neha Mathur

        April 19, 2020 at 12:22 pm

        Glad you liked it 🙂

        Reply
    14. Sheebz

      April 25, 2020 at 11:56 pm

      5 stars
      Thank you for sharing this recipe… it was delicious ????

      Reply
      • Neha Mathur

        April 26, 2020 at 2:38 am

        Happy to hear.

        Reply
    15. Stuti

      April 26, 2020 at 6:39 am

      Delicious! Wanted to ask, is the coconut milk splitting normal? It still tastes amazing tho!

      Reply
      • Neha Mathur

        April 26, 2020 at 10:03 am

        Hi Stuti, yes it’s normal. Add only thin coconut milk for cooking. Once the chicken is cooked, then finally add the thick coconut milk.

        Reply
    16. Roopa

      July 03, 2020 at 5:05 am

      Wonderful taste

      Reply
      • Neha Mathur

        July 04, 2020 at 2:10 am

        Thanks

        Reply
      • Madhulika

        September 14, 2020 at 9:34 am

        5 stars
        Hi
        I have made this recipe often and it is always a hit! Great taste and simple to execute…so extra star for that.

        Reply
        • Neha Mathur

          September 19, 2020 at 3:24 pm

          Happy to hear!

          Reply
    17. Zareen Kotwal

      July 21, 2020 at 5:15 am

      Excellent! Made it for my daughters South Indian bday lunch.
      Didn’t have coconut oil so used sunflower oil in the chicken and ghee for the tempering. Used 750 gms boneless chicken breast and a 400 ml tin of coconut milk. Ground 1/4 cup cashew nuts in about 2 tablespoons of water. Cooked in less than 20 minutes in the pan. Full of flavour and wholesome. Thanks a million

      Reply
      • Neha Mathur

        July 24, 2020 at 2:31 am

        Happy to hear 🙂

        Reply
        • Namrata

          January 15, 2023 at 2:29 pm

          5 stars
          Very easy. Tasty. Was a big hit with friends.

          Reply
    18. Vaishakh

      September 19, 2020 at 2:27 am

      Amazing Receipe, was so easy to make and it was so aromatic and tasty just loved it, will start following you………Thank you awaiting more dishes……..

      Reply
      • Neha Mathur

        September 19, 2020 at 3:20 pm

        Happy to hear!

        Reply
    19. Farida

      March 11, 2023 at 12:17 pm

      lovely keralA Chicken Stew.

      Reply

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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

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