Kerala Chicken / Vegetable Stew

4 from 1 vote

Kerala Appam and Chicken stew is a very popular traditional breakfast. Chunks of chicken are slowly cooked in coconut milk, with carrots, potato, beans, tomatoes and special spices and herbs.
Besides appam, this stew makes a good side dish for parathas, roti, puttu, rice. Vegetarians, don't worry, by just ignoring the addition of chicken, you get the veg stew recipe, as simple as that!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Served AsBreakfast, Dinner, Lunch
CuisineSouth Indian
Recipe Taste Salty, Savoury
Servings 5


  • 750 gm Chicken with bones, cut into medium size pieces
  • 1 Onion medium, thinly sliced
  • 1 Potato medium, cubed
  • 1 Carrot small or medium, cubed
  • 1 tbsp Ginger thinly julienned
  • 5 to 6 Beans cut into 4cm length
  • 1 tbsp Garlic thinly sliced
  • 2 to 3 Green Chilies slit lengthwise
  • ½ tsp Peppercorns whole black
  • 3 Cardamom
  • 3 Cloves
  • 1 inch Cinnamon
  • 3 Bay Leaves
  • 2 Star Anise
  • 2 sprig Curry leaves
  • 4 to 5 Onion Red Small or Shallots, thinly sliced
  • 1 cup Coconut Milk Thick, First extract
  • 2 1/2 cup Coconut Milk Semi - Thin, Second & Third extract
  • 6 to 8 Cashew Soak in hot water and grind it along with water to smooth paste - it's purely optional step
  • 1 tsp Black Pepper Powder or to taste
  • 1 tbsp Coconut Oil
  • Salt to taste
  • 1 Tomato chopped


  • First milk to be extracted by squeezing the milk with your hands, or mixing in a blender for a minute, after adding ¼ cup of warm water, The second and third milk are to be extracted by adding 1 cup of warm water in a similar way and kept aside.
  • In a large pressure cooker or in a pan, heat coconut oil; add the cardamom, cloves, whole pepper corn, cinnamon, star anise and bay leaves and saute for a minute.
  • Add the sliced onions, ginger, garlic, slitted green chilies and curry leaves; saute till it turns to soft and pink in color. (Onions need not be browned for the stew)
  • Add chicken pieces, cubed carrots, potatoes, beans, tomatoes and salt. Combine everything well. Add semi thin coconut milk. Cover, cook till the chicken is fully cooked.
  • If you're using cashew paste then add the grounded cashew paste to thick coconut milk. When chicken is cooked; add the cashew-thick coconut milk and reduce the flame and cook for 5 minutes or until you get the required thickness.
  • In a small frying pan, heat coconut oil and add sliced small red onion/shallots and curry leaves and fry till become light brown color. Remove and add to the stew and sprinkle pepper powder if needed.
  • Delicious chicken stew is ready to serve.Serve hot with Appam or Bread and enjoy!
    Kerala Chicken / Vegetable Stew - Plattershare - Recipes, food stories and food lovers


  • Kerala stew is exceptional when paired with Kerala appams which is a specialty of Kerala cuisine.
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4 from 1 vote

Recipe Nutrition

Calories: 603 kcal | Carbohydrates: 29 g | Protein: 20 g | Fat: 49 g | Saturated Fat: 36 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 0.1 g | Cholesterol: 54 mg | Sodium: 149 mg | Potassium: 980 mg | Fiber: 5 g | Sugar: 7 g | Vitamin A: 2388 IU | Vitamin C: 43 mg | Calcium: 95 mg | Iron: 7 mg

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Rekha Joseph
Rekha Joseph

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