Kerala Chicken Stew | Kozhi Ishtu
Kerala Chicken Stew is a mildly spiced creamy stew made from chunks of chicken, vegetables and coconut milk. Best served with appam, idiyappam or bread. Nut-free, gluten-free, freezer-friendly. Vegetarian and vegan options included.
Ingredients
- 4 tbsp Oil (Coconut / Vegetable / Canola / Sunflower)
- 2 nos. Green Cardamom
- 2 nos. Cinnamon (small pieces)
- 4 nos. Cloves
- 2 nos. Star Anise (Optional)
- 2 nos. Bay Leaves
- 1 tsp Whole Black Peppercorn
- 2 nos. Red Onion (sliced)
- 1 sprig Curry leaves (fresh or dry)
- 2 or 3 nos. Green Chillies (slit vertically)
- 4 nos. Garlic Cloves (minced)
- 2 inch Ginger (minced)
- Salt (to taste)
- ½ cup Potato (peeled and cubed)
- ½ cup Carrot (peeled and cubed)
- ¼ cup Green Peas
- 1 kg Chicken (bone-in) (cut into medium-sized pieces)
- ½ cup Water / Thin Coconut Milk (refer to notes)
- ¾ to 1 cup Thick Coconut Milk (refer to notes to use canned coconut milk)
Instructions
- Heat oil in a big pan or pressure cooker.
- Add the whole spices (green cardamom, cinnamon, cloves, star anise, bay leaves and whole black peppercorn) and saute till aromatic.
- Now, add in sliced red onions, curry leaves and green chillies. Saute till the onions turn translucent.
- Add garlic and ginger. Saute for around 2 mins.
- Follow by adding salt and combine well.
- Add potato, carrots, green peas and chicken pieces.
- Pour in water / thin coconut milk. Pressure cook for 1 whistle. If not pressure cooking, close the pan with a lid and cook for 10-15 minutes, or until the chicken and vegetables are cooked through.
- Allow to release the pressure naturally. Then, pour in the thick coconut milk and stir to combine. The stew is ready.
Video
Notes
- If using canned coconut milk, use water to cook the chicken and replace thick coconut milk that is added at the end with canned coconut milk.
- If cooking in a normal pan or pot (i.e., not pressure cooking), you may have to add more water than is mentioned in the recipe. Adjust according to desired consistency of stew.
- Make it vegetarian: Replace the chicken with eggs or more vegetables.
- Make it vegan: Replace the chicken with more vegetables. For suggestions of vegetables that can be used, please refer to the write-up above the recipe card.
- Freezing: Cook the chicken in water instead of thin coconut milk. Don't add canned or thick coconut milk at the last stage of cooking. Once the stew has cooled, divide into portions and freeze for up to 3 months. Defrost, reheat and add coconut milk. Refer to write-up above recipe card for more details.
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