Chicken Stew is a traditional Kerala-style curry made with tender chicken, coconut milk, potatoes, onions, and fragrant whole spices. Unlike spicy curries, this stew has a mild, creamy flavor with delicate aromas of cinnamon, cloves, cardamom, and curry leaves. It is a popular breakfast and festive dish in Kerala, often served with appam, idiyappam (string hoppers), bread, or steamed rice.
Heat coconut oil in a pan and sauté whole spices, curry leaves, sliced onions, ginger, and garlic until fragrant.
Add chicken pieces and cook for a few minutes until lightly browned.
Add potatoes, green chilies, salt, and enough water to cook the chicken until tender.
Pour in thin coconut milk and simmer until the potatoes are soft.
Add thick coconut milk and gently stir without boiling to maintain its creamy texture.
Sprinkle freshly ground black pepper and simmer for 2–3 minutes.
Garnish with fresh curry leaves and serve hot with appam, idiyappam, bread, or rice.
Chicken
Coconut milk
Potatoes
Onion
Ginger-garlic paste
Curry leaves
Whole spices (cinnamon, cloves, cardamom, black pepper, and salt)
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Filipino Lechon Manok-Style Marinade is a fragrant blend of citrus, garlic,
8 hours 30 minutes (includes marinating time) To Be Ready
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