Kerala Chicken / Vegetable Stew

Kerala Chicken / Vegetable Stew - Plattershare - Recipes, food stories and food lovers
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!
4 from 1 vote
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Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Served As: Breakfast, Dinner, Lunch
Recipe Cuisine Type: South Indian
Recipe Taste: Salty, Savoury
Calories 603 kcal
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 Chillies slit lengthwise
  • ½ teaspoon 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 cashews Soak in hot water and grind it along with water to smooth paste - it's purely optional step
  • 1 teaspoon 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

Recipe Notes

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

Rekha Joseph
Rekha Joseph

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