Kerala Chicken Stew, a culinary gem from the southern Indian state of Kerala, is a dish that effortlessly blends simplicity with an explosion of flavors. Its creamy coconut milk base, infused with aromatic spices like black peppercorns, cloves, and cardamom, creates a rich and satisfying stew unlike any other. Tender chicken pieces simmer gently in this fragrant broth, absorbing the complex spices and creating a dish that is both comforting and incredibly delicious. This isn't your typical chicken stew; the subtle sweetness of the coconut milk perfectly balances the warmth of the spices, resulting in a truly unforgettable culinary experience.
The unique blend of spices and the gentle cooking method are key to achieving the authentic Kerala flavor. Ready to embark on a culinary journey and create this masterpiece in your own kitchen? Let's dive into the step-by-step instructions to prepare your own delicious Kerala Chicken Stew.
Tools Needed
- Deep pan/Kadai
Ingredients
- Coconut oil: 3 tbsp
- Cinnamon sticks
- Cardamom pods
- Cloves
- Onions: 2, thinly sliced
- Garlic: 5 cloves, finely chopped
- Ginger: 1 piece, finely chopped
- Green chilies: 4, slit
- Potato: 1, peeled and cubed
- Carrot: 1, chopped
- Curry leaves: a few, fresh
- Chicken: 500g, fresh
- Salt: 1 tsp
- Black pepper: 1 tsp, freshly ground
- Thick coconut milk: from 1 small coconut
- Water: 1 1/2 cups
- Garam masala powder: 1/2 tsp
- Cashew nuts
- Shallots (optional)
Step-by-Step Instructions
Step 1. Sauté Aromatics and Vegetables
- Heat coconut oil in a deep pan.
- Add cinnamon, cardamom, and cloves; roast until aromatic.
- Add sliced onions and saute for 2-3 minutes until translucent.
- Add chopped garlic, ginger, and green chilies; mix well.
- Add potatoes, carrots, and curry leaves; mix well.
- Add washed chicken, ensuring it's mixed well with the other ingredients.
- Once chicken changes color, season with salt and pepper.
Step 2. Simmer Chicken in Coconut Milk
- Add diluted coconut milk (thick coconut milk + 1 1/2 cups water), mix well, cover, and cook for 15 minutes on low heat.
- Lightly mash potatoes for a creamy texture.
- Reduce heat to lowest, add thick coconut milk, and gently mix. Do not boil.
- Add garam masala powder and gently cook the gravy for 2 minutes without boiling.
Step 3. Create and Add Tempering
- Heat 1 tbsp coconut oil in a small pan. Add sliced onions (or shallots) and fry until golden brown.
- Add cashew nuts and roast. Add curry leaves.
- Pour this tempering over the stew. Cover and let rest for 10 minutes.
Step 4. Rest and Serve
- Remove from heat and set aside.
- Serve hot with Idiyappam, appam, dosa, or chapatis.
Read more: Easy Beef Stew Recipe: Delicious & Simple Indian-Spiced Stew
Tips
- Always use coconut oil for authentic Kerala flavor.
- Don't let the coconut milk boil to prevent curdling.
- Shallots can be used instead of onions for extra taste in the tempering.
Nutrition
- N/A
FAQs
1. Can I use bone-in or boneless chicken for this recipe?
Both work! Bone-in chicken will add more flavor to the stew, but boneless is quicker to cook. Adjust cooking time accordingly.
2. What can I substitute for coconut milk if I'm allergic?
While coconut milk is key to the authentic flavor, you could try using full-fat cream or a mixture of vegetable broth and a little heavy cream for a similar richness. The flavor will differ, though.
This Kerala Chicken Stew recipe is a testament to the magic of simple ingredients expertly combined. Enjoy the rich, aromatic flavors and the satisfying warmth this dish brings to any meal. Serve it with appam, idiyappam, or rice for a truly authentic Kerala dining experience.