Kerala Chicken Stew Recipe – Coconut Milk & Potato Curry

Last Updated on 4 months by Neha Deshmukh

Kerala Chicken Stew Recipe – Coconut Milk & Potato Curry

Introduction

Oh, Kerala Chicken Stew. Just the name conjures up cozy memories of family gatherings and the fragrant aroma filling my kitchen! This isn’t just a recipe; it’s a hug in a bowl. I first made this when I was craving a taste of home, and it instantly transported me back to Kerala. It’s creamy, subtly spiced, and incredibly comforting. If you’re looking for an easy yet deeply flavorful Indian curry, you’ve come to the right place!

Why You’ll Love This Recipe

This Kerala Chicken Stew is a winner for so many reasons. It’s surprisingly simple to make, ready in under 30 minutes, and uses ingredients you likely already have in your pantry. The combination of tender chicken, soft potatoes, and rich coconut milk is simply divine. Plus, it’s a fantastic introduction to the beautiful flavors of Kerala cuisine.

Ingredients

Here’s what you’ll need to create this magic:

• 2 tsp Coconut oil
• 1 Yellow or Red Onion, medium, sliced
• 3 Cloves
• 4 Green Cardamom pods
• 2 inch pieces Cinnamon
• 4-5 Black Peppercorns
• 1 tsp Ginger, crushed
• 1 tsp Garlic, crushed
• 3-4 Thai green chillies, slit
• 2 lbs Chicken, cut into pieces
• 4 Small white potatoes, quartered
• 2 cans (400ml each) Coconut milk
• Salt, to taste
• 1 tsp Coconut oil (for tempering)
• Curry leaves, a small sprig
• Pearl onions, a handful

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Coconut Oil: There are so many varieties! I prefer using virgin coconut oil for its lovely aroma, but refined coconut oil works just as well if you want a more neutral flavor. (About 15ml per tsp)
• Spices: The Heart of Kerala Cuisine: Cloves, cardamom, cinnamon, and peppercorns are the foundation of many Kerala dishes. Don’t skimp on these – they create that signature warmth and depth. You can find whole spices at most Indian grocery stores, and grinding them yourself really elevates the flavor.
• Pearl Onions & Curry Leaves: Regional Significance: These aren’t just for flavor; they’re a nod to Kerala’s culinary heritage. Pearl onions add a delicate sweetness, and curry leaves bring a fresh, citrusy aroma. If you can’t find pearl onions, small shallots are a good substitute.
• Chicken Selection: Bone-in chicken pieces add more flavor to the stew, but boneless, skinless chicken thighs work great for a quicker, leaner version.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 tsp of coconut oil in a large, heavy-bottomed pot over medium heat. Add the sliced onion, green chillies, crushed ginger, and garlic. Sauté until the onions turn translucent and fragrant – about 5 minutes.
2. Now for the spice magic! Crush the cloves, cardamom, cinnamon, and peppercorns. You can use a mortar and pestle or a spice grinder. Add the crushed spices to the pot along with the chicken pieces. Stir well to coat the chicken in all that lovely flavor.
3. Once the chicken changes color, add the quartered potatoes and about ½ cup (120ml) of water. Cover the pot and cook until the chicken and potatoes are nearly tender – around 15-20 minutes.
4. Pour in the coconut milk and add salt to taste. Bring the stew to a gentle simmer and cook for another 10 minutes, allowing the flavors to meld together beautifully.
5. While the stew simmers, prepare the tempering. In a separate small pan, heat 1 tsp of coconut oil. Fry the sliced pearl onions and curry leaves until golden brown and crispy. Pour this fragrant tempering over the stew just before serving.

Expert Tips

• Don’t rush the sautéing process. Building a good base of flavor with the onions and spices is key.
• If the stew becomes too thick, add a little more water or coconut milk to reach your desired consistency.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: Swap the chicken for chickpeas or firm tofu. It’s surprisingly delicious! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the labels of your spices and coconut milk to ensure they haven’t been processed with any gluten-containing ingredients.
• Spice Level Adjustment: Adjust the number of green chillies to control the heat. Remove the seeds for a milder flavor.
• Festival Adaptations: This stew is often served during Onam and Christmas in Kerala. You can add a touch of fennel seeds for a more festive aroma.

Serving Suggestions

Kerala Chicken Stew is traditionally served with steamed rice. Appam (lace-edged pancakes) and Kerala parotta (flaky flatbread) are also fantastic choices. A side of papadums adds a nice crunch.

Storage Instructions

Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually deepen overnight!

FAQs

• What type of rice pairs best with Kerala Chicken Stew? Matta rice (Kerala red rice) is the traditional choice, but basmati rice or jasmine rice also work well.
• Can I use a different type of potato in this recipe? Yukon Gold potatoes are a good substitute for small white potatoes.
• How can I adjust the thickness of the stew? Add more coconut milk for a thinner stew, or simmer uncovered for a few minutes to reduce the liquid.
• What is the best way to store leftover Kerala Chicken Stew? Store in an airtight container in the refrigerator for up to 3 days.
• Can this stew be made in an Instant Pot or slow cooker? Yes! For an Instant Pot, sauté the onions and spices, then add the remaining ingredients and cook on high pressure for 8-10 minutes. For a slow cooker, cook on low for 6-8 hours.