July 29, 2011

Chicken Stew

Chicken stew is a mildly spicy and creamy dish which is very popular in Kerala. This is a favourite among foreign tourists visiting Kerala. This recipe is originally my father's mutton stew recipe. So you can cook mutton also in the same way. My mother doesn't eat or cook mutton. When we feel like having some mutton at home, my father takes charge of the kitchen and I will be his helper :-) The recipe is very simple and effortless if you are using canned coconut milk. This is also a kid friendly recipe as it is mild in spice level.

This stew goes well with ghee rice, appam, pathiri, kerala porotta,chappathi etc...The famous Paragon restaurant in my hometown Calicut serves delicious chicken/mutton stews. So if you are visiting Calicut, do not miss to dine at Paragon.


Chicken - 1/2 kg cut into small pieces 
Onion - 1 large, finely chopped
Potato - 1, cubed
Green chillies - 4, slit
Ginger chopped - 1 tbsp
Garlic chopped - 2 tsp
Thick coconut milk - 3/4 cup (I used canned coconut milk)
Thin coconut milk - 1.5 cups (I added 1 cup water to 1/2 cup of thick coconut milk)
Pepper powder - to taste (white pepper powder preferred)
Oil - 2 tsp
Curry leaves - a few

Whole spices
Green cardamom - 3
Cloves - 3
Cinnamon - 1 inch stick
Whole black pepper corns - 6-8

1. Use chicken/mutton with bones. For making mutton stew, buy tender mutton. 
2. Cashew nut paste can also be used to make the gravy rich, creamy and thick. I have not used it. To know how to make cashewnut paste, check Cooking tips. Cashew nut paste should be added at the last stage, while adding the thick coconut milk.


1. Heat oil in a pan and add the whole spices. When they sizzle, add green chillies, onion, garlic and ginger. Saute till onion becomes soft. Do not let the onion brown, as it would change the colour and taste of the stew. 
2. Add chicken pieces, potato and salt and thin coconut milk.Cover and cook till chicken is done.Now add the thick coconut milk, curry leaves and simmer for a few minutes. You may do a taste check and add a little white pepper powder if you want it to be more spicy. Using black pepper powder changes the colour of the stew. The gravy will be semi-thick and creamy.

The stew tastes best after 1-2 hrs. 

Sending this to Kerala Kitchen July 2011 hosted by Magpie.

Also sending to Iftar moments at Taste of Pearl City and Signature Recipes hosted by Saras


  1. Rich and yummy stew... Would be great with pulaos.

  2. Delicious stew,looks super yum..my favorite with appam

  3. wonderful looking stew there..

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  4. Delicious looking stew...perfect with appam...yummy

  5. i love a good stew! And urs looks awesome! cant wait to dip a slice of bread or appam into it and eat it up!

  6. chicken stew looks very rich n creamy...very interesting n great with biryani/pulav...
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  7. Chicken stew is among my favorite non veg dishes since my childhood when my mom cook it for me and now when living in my nuclear family I have been missing the taste of my favorite cuisine that's why i always order it from restaurants and been searching for some nice recipe that can give same taste.And now i will surely try this in my kitchen.
    Recipes for steak


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