One-Pot Wonders

Kerala Chicken Stew

April  8, 2019
0 Ratings
  • Prep time 10 minutes
  • Cook time 45 minutes
  • Serves 8
Author Notes

Comfort food from my childhood. Growing up, chicken stew was something I always looked forward to on Christmas. Flavorful but not overly spicy, this recipe is sure to have people coming back for seconds. I've used the recipe on MariasMenu as the base of my recipe and made some modifications based on how my own grandmother prepares it, such as significantly increasing the number of whole peppercorns. The nice thing about this recipe is that it lends itself well to modifications. Taste as you go and adjust the spices according to your own preference. If you are organized and use mise en place, this recipe comes together in under an hour. Bonus - other than a few small bowls for holding the various ingredients, only one pot gets dirty!

Traditionally stew is served with appam, which is a slightly fermented rice pancake. If you don't have access to that, brioche or challah work beautifully. —George Philips

What You'll Need
  • 2.5" Cinnamon stick
  • 4 Cardamom pods
  • 8 Cloves
  • 20 Whole black peppercorns
  • 1 teaspoon Garam masala
  • 1/2 teaspoon Turmeric
  • 1/4 teaspoon Fennel powder
  • 1 teaspoon Finely ground black pepper
  • 7 Thai green chilies, slit
  • 35 Curry leaves
  • 5 Cloves of garlic, minced
  • 1 13.5 oz can of coconut milk
  • 1/2 cup Coconut cream
  • 150 grams Petite-cut carrots
  • 400 grams Yukon gold potatoes, cut into bite-size cubes
  • 1 tablespoon Lemon juice
  • 300 grams Finely sliced yellow onions
  • 1000 grams Boneless skinless chicken thighs, cut into bite-size pieces
  • 3 tablespoons Coconut oil
  • 1 teaspoon Ginger paste
  • Salt, to taste
  1. Get all your ingredients ready for mise en place: 1. Keep cinnamon, cardamom, cloves, and whole pepper together 2. Keep garam masala, turmeric, pepper powder, and fennel powder together 3. Keep minced garlic and ginger paste together 4. Keep coconut milk and coconut cream together 5. Keep carrots and potatoes together 6. Keep green chilies and curry leaves together 7. Keep chopped chicken in a bowl
  2. In a dutch oven, heat the oil on medium, and fry the whole spices for a minute.
  3. Add onions and continue to fry for 10 minutes
  4. Add powdered spices and fry for a couple of minutes. Add oil as needed to prevent the spices from burning.
  5. Add minced garlic and ginger and fry until the raw smell goes.
  6. Add curry leaves and cook for 3 minutes. Watch out, as they may sputter. Turn down the temperature if it starts to sputter.
  7. Add carrots and potatoes and cook for 3 minutes.
  8. Add chicken and cook for 5 minutes.
  9. Add coconut milk, coconut cream, and salt
  10. Bring everything to a boil, then cover and let it simmer for 30 minutes.
  11. Finish with the lemon juice.

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