Chicken Stew (Kerala-Style)

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.

• Preparation Time: 30 mins
• Cooking Time: 42 mins
• Total Time: 1 hr 12 mins
• Calories: 339 Calories

Ingredients

• water to cover
• salt to taste
• 1 teaspoon ground black pepper
• 1 bay leaf
• 4 cloves garlic, minced
• 1 potato, cubed
• 1 onion, finely chopped
• 1 (1 inch) piece cinnamon stick
• ¾ cup coconut milk
• 4 whole cloves, or more to taste
• 2 tablespoons coconut oil
• 2 pods cardamom
• 1 (1 inch) piece ginger, minced
• 1 ½ teaspoons black peppercorns
• 1 small carrot, cubed
• 2 green chile peppers, sliced lengthwise
• 3 green beans, finely chopped
• ¾ teaspoon ground turmeric (Optional)
• 14 ounces chicken breast, cut into small pieces
• 2 tablespoons green peas

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

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