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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.

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Recipe Summary

prep:
30 mins
cook:
42 mins
total:
1 hr 12 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

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.

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  • 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; protein 23.2g; carbohydrates 23.1g; fat 18.2g; cholesterol 51.2mg; sodium 109.9mg. Full Nutrition
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