Kerala Chicken Stew Recipe

Name: Kerala Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 inch piece fresh ginger, grated; 1 teaspoon ground black pepper; 1/4 teaspoon turmeric; 2 onions, finely sliced; 3 green chilies, finely chopped; 3 tablespoons oil; 1 tablespoon butter; 1/2 teaspoon mustard seeds; 1 bay leaf, crumpled; 2 garlic cloves, sliced; 2 inches cinnamon sticks, broken up; 4 cardamoms, split open; 3 cloves; 20 curry leaves; 3 lbs skinless chicken, and jointed; 400 ml coconut milk; 1/2 cup chicken stock; 1 lb frozen mixed vegetables; 1 lb small potato, unpeeled; 1/4 teaspoon garam masala

Servings: persons

1 inch piece fresh ginger, grated
1 teaspoon ground black pepper
1/4 teaspoon turmeric
2 onions, finely sliced
3 green chilies, finely chopped
3 tablespoons oil
1 tablespoon butter
1/2 teaspoon mustard seeds
1 bay leaf, crumpled
2 garlic cloves, sliced
2 inches cinnamon sticks, broken up
4 cardamoms, split open
3 cloves
20 curry leaves
3 lbs skinless chicken, and jointed
400 ml coconut milk
1/2 cup chicken stock
1 lb frozen mixed vegetables
1 lb small potato, unpeeled
1/4 teaspoon garam masala

1
Pound the ginger, turmeric and black pepper with mortar and pestle.
2
Mix the sliced onions with the chilies.
3
Heat the oil, and butter in a deep pan, add the mustard seeds, when they start to pop add the bay leaf. Stir. Add the onions and chillies, fry till just golden.
4
Add the cinnamon, garlic and cardamoms, fry 1 minute Add the ginger paste, cloves and curry leaves. cook 1 minute.
5
Add the chicken and cook for 3 minutes.
6
Pour in the coconut milk and stock and cook for 5 minutes.
7
Add the frozen vegetables and potatoes, sprinkle with garam masala. Cook till the potatoes are tender.
8
Serve with good crusty bread as a super dish, or with boiled rice as a main course.

1123

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 inch piece fresh ginger, grated, 1 teaspoon ground black pepper, 1/4 teaspoon turmeric, 2 onions, finely sliced, and more.

Yes, Kerala Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kerala Chicken Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions