This delectable recipe can be made with vegetables, mutton, chicken, or any combination of the three. Amazingly well with breakfast items like appam and idiyappam is this creamy, aromatic chicken stew.

The traditional chicken stew recipe from Kerala is flavorful. Coconut milk is used to produce this hearty dish. The curry has robust flavours because of the use of cloves, cardamom, and cinnamon. Carrots, green peas, potatoes, coconut milk, and chicken stew with vegetables are the main ingredients in this straightforward dish. It is incredibly easy to make and insanely tasty.

Ingredients for the chicken stew recipe

• Chicken - 500 g
• Cinnamon stick - 1 inch
• Cardamom - 4
• Cloves - 2
• Finely chopped onion - 2
• Finely chopped ginger - 1 inch
• Finely chopped garlic - 1 tbsp
• Lemon juice - ½ tbsp
• Finely chopped green chillies - 5
• Roughly chopped carrot - 1
• Diced potato - 1
• Green peas - 1 cup
• Thin coconut milk - 1 cup
• Thick Coconut milk - ¾ cup
• Pepper powder - 1 tsp
• Stew powder - 2 tsp
• Curry leaves - 1 sprig
• Coconut oil - 2 tbsp
• Salt

For tempering

• Coconut oil - 1 tbsp
• Curry leaves - 1 sprig
• Sliced shallots - 2

Method to prepare chicken stew recipe

1. Chicken pieces weighing 500g should be rinsed, drained, and set aside.
2. 2 tablespoons of oil, 1 inch of cinnamon stick, 4 cardamoms, and 2 cloves should all be added to a hot, thick-bottomed skillet and completely fried.
3. Add 1 tbsp. of finely minced garlic and 1 inch of chopped ginger, and vigorously stir-fry.
4. Two finely chopped onions and five finely chopped green chilies should be added and thoroughly cooked.
5. Add 1 diced potato, 1 chopped carrot, 1 cup of green peas, and 1/2 tbsp of lemon juice, and thoroughly combine.
6. Add 1/2 teaspoon of salt and fully combine.
7. Add 500g of cleaned chicken parts.
8. Add 1 cup of thin coconut milk after thoroughly mixing.
9. Cook the chicken at a medium heat for 10 to 12 minutes with a cover.
10. Add 1 tsp of pepper powder, 2 tsp of stew powder, and 1 sprig of curry leaves, and well combine.
11. Cover the pan and cook the chicken until it is finished on a low to medium heat.
12. Combine the cooked chicken with 3/4 cup thick coconut milk once it has done cooking.
13. Cook with the lid on for five minutes over low heat.
14. Heat one tablespoon of coconut oil in a tempering pan. Add 1 sprig of curry leaves and 2 thinly sliced shallots as it starts to cook. thoroughly fry.
15. After adding the tempering to the stew, thoroughly combine and enjoy the chicken stew recipe.