Chicken Coconut and Vegetable Stew
A fragrant Kerala-style chicken stew infused with aromatic spices, creamy coconut milk, and wholesome vegetables. This nourishing dish is protein-rich, fiber-packed, and full of healthy fats—perfect for everyday meals, cozy dinners, or meal prepping. Serve with appam, ghee rice, or warm flatbreads for an unforgettable flavor experience.
Equipment
- 1 deep stew pot (medium size)
- 1 small pan for tempering
- 1 chopping board
- 1 sharp knife
- 1 wooden spoon or spatula
- Measuring Spoons
- Measuring cups
- Ladle
Ingredients
For the Stew:
- 1 tbsp coconut oil
- 1 small star anise
- 10 cloves
- 3 green cardamom pods
- 2- inch cinnamon stick
- ½ tbsp fennel seeds
- 1 tsp ginger-garlic paste
- 2 –5 green chillies
- 5 –8 curry leaves
- 1 large red onion finely chopped
- 800 g skinless whole chicken curry cut
- 1 tsp black pepper powder
- Salt to taste
- 2 cups coconut milk prepared with 6 tbsp coconut powder in 2 cups warm water
- 1 cup water approximate, to barely submerge stew contents
- 1 large potato chunked
- 1 –2 carrots diced
- ½ cup frozen or boiled green peas soaked to room temperature
For Tempering:
- 2 tbsp coconut oil
- 5 mini shallots sliced (or half a medium onion)
- 8 whole cashews broken
- 3 green chillies slit
- 1 sprig curry leaves
Instructions
- Preparing the Aromatic Base: Begin by placing a deep stew pot over medium heat. Add 1 tablespoon of coconut oil and allow it to melt completely, spreading evenly across the pot. Once the oil is warm, add the whole spices star anise, cloves, green cardamom pods, cinnamon stick, and fennel seeds. Let these spices sizzle gently for about 20–30 seconds until they release their rich aroma. This step is crucial for building the deep fragrance that defines the stew.
- Creating the Flavor Foundation: To the sizzling spices, add 1 teaspoon of ginger-garlic paste. Stir continuously for about 1 minute until the paste turns slightly golden and releases a fragrant aroma. Add 2–5 green chillies (adjust to your heat preference) and 5–8 fresh curry leaves. Stir gently for another minute, allowing these aromatics to blend into the oil. This step lays the foundation for the stew’s distinctive Kerala flavor.
- Sauteing the Onions: Add the finely chopped large red onion to the pot. Stir well so the onions absorb the infused oil. Cook for about 5–7 minutes over medium heat until the onions become translucent and slightly caramelized. This process enhances sweetness and creates a richer texture for the stew.
- Cooking the Chicken: Add the curry-cut chicken pieces to the pot along with salt and 1 teaspoon of black pepper powder. Stir thoroughly to coat the chicken with the aromatic mixture. Cover the pot and cook on low to medium heat for 8–10 minutes, stirring occasionally. The chicken should turn from pink to a pale, opaque white, sealing in its juices for a tender and flavorful result.
- Adding Coconut Milk and Vegetables: Open the pot and pour in the prepared coconut milk (made with 6 tablespoons of coconut powder in 2 cups warm water) along with 1 cup of water, just enough to cover the stew’s contents. Stir gently to combine. Add the chunked potato and stir to evenly incorporate. Cover and simmer on low heat for 8–10 minutes. This allows the potatoes to absorb the rich coconut flavor while creating a silky stew base.
- Incorporating Carrots: Add the diced carrots into the pot and stir lightly to blend them with the simmering stew. Cover again and cook for another 6–8 minutes. This step ensures the carrots soften while retaining a slight bite, adding texture and a vibrant color to the stew.
- Adding Peas and Final Adjustments: Add ½ cup of frozen or boiled green peas that have been soaked to room temperature. Stir gently into the stew and cook for about 5 minutes. Taste the stew and adjust salt and pepper as needed. For a creamier texture, lightly mash some of the potato chunks with the back of a ladle—this naturally thickens the stew without altering the flavor.
- Preparing the Tempering: In a small pan, heat 2 tablespoons of coconut oil over medium heat. Add the sliced shallots (or half a medium onion) and fry until golden and aromatic. Add the broken cashews, slit green chillies, and curry leaves. Continue frying for 2–3 minutes until the shallots are lightly browned, the cashews turn golden, and the curry leaves crisp. This tempering will elevate the stew’s aroma and texture.
- Final Assembly: Carefully pour the tempering over the simmered chicken stew. Stir gently to distribute the flavors evenly while preserving the integrity of the chicken pieces. Allow the stew to rest off the heat for a few minutes so the flavors can meld beautifully.
- Serving the Stew: Serve the stew hot with soft appam, ghee rice, or steamed rice for a complete meal. Garnish with fresh curry leaves or a sprinkle of cracked black pepper to enhance flavor. This stew makes a nourishing, comforting dish that’s perfect for family dinners or cozy meals any day of the week.
Notes
- Use fresh coconut powder or coconut milk for the richest flavor. Homemade coconut milk yields the best aroma and texture.
- Adjust the number of green chillies according to your spice preference. For a mild stew, use fewer chillies; for more heat, increase the quantity.
- Soaking frozen peas in room-temperature water before adding them preserves their texture and bright green color.
- Use curry-cut chicken with skin removed for even cooking and a tender texture. Bone-in pieces enhance flavor but slightly increase cooking time.
- When simmering the stew, stir occasionally to prevent coconut milk from splitting and to evenly distribute spices.
