CHICKEN STEW .. Kerala Style

CHICKEN STEW .. Kerala Style


Hi all🙋🏻‍♀️,

This dish was in my to-do list since longggggg as this long long  is 😁.

Few days back was wondering about the chicken stew my dad used to cook on special sundays.. and it’s totally telepathic that one of my friends posted the same look of the dish on one of the foodie group.

Goddd.. what else I should ask for😇?? Perfect recipe I was seeking for👀. Raj Nair.. the good food guy. His recipes are just mindblowing and easy too to carry on. I just replicated the recipe. One change I did though.. instead of adding garam masala powder at the end, I just made a potli or a small pouch of whole garam masala and placed it at the centre of the vessel after adding coconut milk as you can see in the pic posted in the recipe column. Whole garam masala has very distinct and gentle flavour in its own and very gradually it shares own aroma within the dish.

So recipe is here which can be served to 4/5 persons.


700 gms chicken

1 tsp salt

1/2 tsp black pepper powder

1 tsp coconut oil

3 medium sized julienned onions

1 cup diced carrots

6-7 peeled baby potatoes or 1/2 cup diced larger ones

1.5” crushed ginger

2 whole green chillies

400 gms organic coconut milk

10 curry leaves

salt as per taste

10 cashew nuts.. grinded into runny paste with water

whole garam masala .. 3 green cardamoms, 1 black cardamom, 3 pcs each of cloves and black pepper, small amount each of nutmeg and mace, 2 “ cinnamon stick

1 tsp ghee or clarified butter.. you can opt for coconut oil too


First of all rub 1 tsp salt and 1/2 tsp black pepper powder on chicken and marinade for 30 minutes.

Take a deep vessel and add 1 tsp coconut oil. Add into onions, chillies and ginger. Sauté for a minute. Add marinated chicken pieces. Sauté till chicken gets brown. Add carrots and potatoes.

Now pour the coconut milk, curry leaves and salt and combined well.

At this stage take a square piece of cheese or muslin cloth or any soft and clean piece of cloth. Place all the whole garam masalas in the middle and tie it as you can see in the pic. Place the potli in the centre of the vessel so that aroma tours on an even way within it.

Cover and cook till chicken is done. Hardly 25-30 minutes it takes. Now add the cashew paste and ghee or oil, whichever you prefer. Give a boil and switch off the flame.

Cover and let the stew settles for 15-20 minutes.

Serve with paratha, roti, appam, idiyappam, etc. Better it goes with these type of accompaniments. For me rice will be last option☺️.





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