Chicken and Vegetable Stew with Coconut Milk

Kerala's very own coconut milk wealthy chook and vegetable stew is some thing I grew up having with neychor aka ghee rice but seemingly, F prefers it with vallappam! I changed into hesitating to proportion the recipe as it isn't the authentic method however believe me the taste is not compromised at all. The appam pictured at the cease of the post is my first try! InshaAllah, I will do it once more and write up a detailed recipe.

Chicken and Vegetable Stew with Coconut Milk

2019 is coming to an end giving birth to our first anniversary of moving to UAE! My home continues to be bare due to the fact there has been sudden upkeep work that went on until September 2019 leaving me rarely any time to step out sightseeing. Thankfully, it's miles wintry weather now so the excellent time to challenge out and about! From blogging the front, this is my twenty fourth submit of 2019 which is a lot better than 17 in 2018! :-)

What is Kerala style bird stew?

Traditionally, it's miles a stew where the bone-in chook and blended vegetables are cooked with coconut oil, infused with whole spices and stewed in freshly extracted coconut milk. This stew is served with appam, ghee rice, ari dosha, or even Kerala porotta and is each staple and festive food of this land's dining table.

Chicken and Vegetable Stew with Coconut Milk

Ingredients of chook and vegetable stew with coconut milk

  1. Whole chicken, stew cut
  2. Salt and Pepper
  3. Whole Spices likes fennel seeds, star anise, cinnamon, cardamom and cloves
  4. Ginger garlic paste, green chillies and curry leaves
  5. Red onion
  6. Full-fat coconut milk (made from powder or canned)
  7. Vegetables
  8. Cashews

How to make this chicken and vegetable stew with coconut milk?

My method isn't always genuine however the taste and the aroma are not too a long way from the unique. Traditionally, this stew is made with both thin coconut milk and completed off with thick coconut milk. While there can be some medical meals information round that, I selected to do it otherwise that's extra handy for me and for individuals who do not have get entry to to sparkling coconut milk. Honestly, I abhor the project of extracting coconut milk, hence I shamelessly use the coconut milk powder or canned coconut milk.

Chicken and Vegetable Stew with Coconut Milk

Chicken and Vegetable Stew with Coconut Milk made with powder


For the Chicken Stew:

1 tablespoon Coconut oil

1 small celebrity anise

10 cloves

three cardamom

2-inch cinnamon stick

half tablespoon fennel seeds


1 teaspoon ginger garlic paste

2 to five green chillies

5 to 8 curry leaves


1 massive pink onion, chopped finely


800gms entire bird, curry reduce

1 teaspoon black pepper powder

Salt to taste


2 cups full-fat coconut milk (6 tbsp coconut powder in 2 cups heat water)

approx - 1 cup water (enough to submerge all of the contents inside the pot)

1 massive potato, chunked


1 to 2 carrots, diced

half of cup frozen green peas, soaked in water to deliver to room temp


For tempering:

1 to 2 tablespoon coconut oil

2 to 3 shallots, or half of a medium onion, sliced

5 to eight cashews

2 to 3 inexperienced chillies

three to 5 curry leaves


Prepare the stew:

  1. Heat coconut oil in a deep stew pot on medium flame
  2. Add all the whole spices and fry for few seconds until fragrant
  3. Add the ginger-garlic paste, green chillies and curry leaves and fry until the paste turns golden
  4. Add the chopped onion and saute until translucent
  5. Add the chicken along with salt and pepper
  6. Cover the pot and cook on low to medium flame for 8 to 10 minutes stirring occasionally
  7. Open and pour the prepared coconut milk, water and chopped potatoes
  8. Cover the pot and cook on low to medium flame for 8 to 10 minutes stirring occasionally
  9. Add the chopped carrots and cook covered for 6 to 8 minutes
  10. Add the thawed green peas and cook for 5 minutes
  11. Taste and adjust the salt and pepper
  12. Use the back of the ladle to smash some of the potato chunks to add creaminess to the stew
  13. Switch off and prepare the tempering

Prepare the tempering:

  1. Heat the coconut oil in a small pan
  2. Add the sliced shallots and fry until golden
  3. Add the cashews, green chillies and curry leaves
  4. Fry until the onions are almost browned, curry leaves are crispy and cashews are golden
  5. Pour the tempering over the prepared chicken stew and give it a stir
  6. Serve hot with appam or ghee rice or ari dosha

You can make this stew with all veggies or update fowl with mutton.

Have you checked out my Kozhi Nirachathu recipe and Undan Pori recipe yet?

Chicken and Vegetable Stew with Coconut Milk

Wrapping up 2019! Happy New Year to you and yours from us!

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