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Chicken Stew (Kerala-Style)

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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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Ingredients

1 h 12 m servings 339 cals
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Stir coconut milk and green peas gently into the pot. Cook until heated through but not boiling, about 5 minutes.

Footnotes

  • 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


Per Serving: 339 calories; 18.2 g fat; 23.1 g carbohydrates; 23.2 g protein; 51 mg cholesterol; 110 mg sodium. Full nutrition

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