How to Make Kerala Chicken Stew

Kerala Chicken Stew is one of the main items for Christmas in God's Own country. It is very delicious and easy to prepare too. For breakfast, chicken stew is a great combination with appam, bread, paratha, poori and puttu. Not only for Christmas, this delicious dish is prepared on other occasions too. Some people prefer Mutton Stew instead of Chicken Stew.

Dressed chicken - medium pieces - 500 gm
Potato cubes - 1 cup
Carrot cubes - 1 cup
Tomato chopped - 1/2 cup
Onion chopped - 1/2 cup
green chillies - (cut lengthwise) - 4 Nos.
Garlic pieces (cut lengthwise) - 1/2 tbsp.
Ginger pieces - 1/2 tbsp.
Thick coconut milk - 1 cup (1st extract)
Thin coconut milk - 2 cups (2nd extract)
Curry leaves - 3 bunches
Cooking oil - 2 tbsp.
Salt as required
Lemon juice - 1 tsp.

Cinnamon - 1 piece
Cardamom - 5
Cloves - 5
Pepper - 1 tsp.

Powdered Spices required

Chilly powder - 2 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1 tsp.

- Keep the pan on the stove, and add oil.

- Add cinnamom, cardamom, cloves and pepper and stir. Add onion, ginger, garlic, green chillis, tomato, and curry leaves. Saute for 2-3 minutes.

- Add chicken pieces and stir well. Add thin coconut milk and cook with lid for 10 minutes.

- Add potato pieces and carrot pieces. Add the powdered spices, and stir well. Add salt and cook for another 10 minutes. 

Remove the lid. If it is too watery cook for few more minutes without lid. 

Put off the stove and add the thick coconut milk.   Stir well.

Add lime juice and stir well, and cover it up for few minutes.

Your Kerala Chicken stew is ready with the tempting aroma emanating the kitchen.

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