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–+ servings
Serving chicken curry with parotta

Kerala Chicken Stew Recipe

Kerala Chicken Stew is a delightful and aromatic dish that showcases the rich flavors of South Indian cuisine. This creamy stew, made with tender chicken and a blend of spices, is perfect for serving with Malabar parotta or appam.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Course: Main Course
Cuisine: Indian
Keyword: Kerala Chicken Stew
Servings: 4
Author: Chef Yogi

Ingredients

Chicken Stew

  • 2 tbsp Coconut oil
  • 2 no Cloves
  • 3 no Green cardamom
  • 1 inch Cinnamon stick
  • 4 no Peppercorns
  • 2 no Bay leaves
  • 2 no Onion sliced medium size (about 100 gm)
  • 1 tbsp Ginger chopped
  • 2 springs Curry leaves
  • 500 gm Chicken curry cut
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 no Potato diced medium size (about 50 gm)
  • 1 no Carrot diced medium size (about 50 gm)
  • 4 no Green chilies ½ cut adjust to taste
  • 1 ½ cups Water
  • 1 Cup Coconut cream

Cashew Paste

  • 15 no Cashew nuts for boiling

Instructions

Cashew Paste

  • Boil the cashew nuts in water for about 30 minutes.
    Boiling cashew nuts in water
  • Drain the boiled cashews and let them cool.
    Draining boiled cashews
  • Blend the cashews with a little recipe water until you achieve a smooth, creamy texture. Set aside.
    Blending cashews into cream

Chicken Stew

  • Wash and clean the chicken pieces thoroughly under running water. Drain and keep aside
    Washing raw chicken
  • Heat coconut oil in a kadai over medium heat until shimmering.
    Heating coconut oil in kadai
  • Add cloves, green cardamom, cinnamon stick, peppercorns, and bay leaves to the hot oil. Sauté for about 1 minute until fragrant.
    Sautéing spices in oil
  • Incorporate green chilies and sauté for another minute.
    Sautéing green chilies
  • Add chopped ginger and curry leaves, cooking briefly until aromatic.
    Sautéing ginger and curry leaves
  • Stir in sliced onions and cook for about 3–4 minutes, or until they become translucent.
    Cooking sliced onions
  • Introduce the chicken pieces into the kadai and add salt. Cook on low flame for about 2–3 minutes, stirring occasionally until they are lightly browned.
    Cooking chicken pieces in kadai
  • Pour in water, then add diced carrots and potatoes. cover it with lid. Cook for about 5-7 minutes, or until the vegetables and chicken are tender.
    Adding vegetables to cooking chicken
  • Mix in the prepared sugar, cashew paste and coconut cream. Cook for an additional 3 minutes, stirring gently to combine everything.
    Adding sugar, cashew paste, and coconut cream
  • Serve hot, garnished with fresh curry leaves if desired, alongside Malabar parotta or appam.
    Serving chicken curry with parotta

Notes

Substitutions
  • You can use almonds instead of cashews for a different flavor profile.
  • For a vegetarian version, replace chicken with paneer or mixed vegetables.
Storage
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Serving Suggestions
  • This stew pairs beautifully with steamed rice, dosa, appam and Malabar paratha as well.
    Enjoy your delicious Kerala Chicken Stew! It's a warm hug in a bowl that brings comfort and joy to any meal!
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