Enjoy your Sunday brunch with a Kerala-style chicken stew. This mildly spiced, creamy stew can be paired with appam, bread, or chapatis. Alternatively, you can have it with rice.

The Take It Easy Chef


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt coconut oil in a large pot over medium heat. Add cinnamon stick, peppercorns, cloves, and cardamom; cook and stir until fragrant, about 1 minute. Add garlic and ginger; cook and stir until browned, about 1 minute.

  • Stir onion and bay leaf into the pot; cook, stirring constantly, until onion is translucent, about 5 minutes. Add potato, carrot, green chile peppers, green beans, and salt. Stir in ground black peppers and turmeric. Cook, covered, for 3 minutes.

  • Stir chicken into the pot until evenly mixed, 2 to 3 minutes. Pour in enough water to cover the chicken. Reduce heat to low; cover and cook until chicken is tender, about 30 minutes.

  • Stir coconut milk and green peas gently into the pot. Cook until heated through but not boiling, about 5 minutes.

Cook's Notes:

If using chicken legs, score them to absorb the flavors.

You can replace the chicken in this recipe with mutton, and a you'll get a brilliant mutton stew.

Nutrition Facts

339 calories; 18.2 g total fat; 51 mg cholesterol; 110 mg sodium. 23.1 g carbohydrates; 23.2 g protein; Full Nutrition