Kerala-inspired chicken stew

    1 hour 12 min

    In this creamy, Indian-inspired stew, chicken is simmered with potato, carrot and plenty of fragrant spices for a warming weeknight meal.

    3 people made this

    Serves: 4 

    • 2 tablespoons coconut oil
    • 1 (2.5cm) cinnamon stick
    • 1 1/2 teaspoons black peppercorns, slightly crushed
    • 4 whole cloves, or more to taste
    • 2 pods cardamom
    • 4 cloves garlic, minced
    • 1 (2.5cm) piece ginger, minced
    • 1 onion, finely chopped
    • 1 bay leaf
    • 1 potato, cubed
    • 1 small carrot, cubed
    • 2 green chilli peppers, sliced lengthwise
    • 3 green beans, finely chopped
    • salt to taste
    • 1 teaspoon ground black pepper
    • 3/4 teaspoon ground turmeric (optional)
    • 400g chicken breast, cut into small pieces
    • water to cover
    • 180ml coconut milk
    • 2 tablespoons garden peas

    Prep:30min  ›  Cook:42min  ›  Ready in:1hr12min 

    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.
    2. Stir onion and bay leaf into the pot; cook, stirring constantly, until onion has softened, about 5 minutes. Add potato, carrot, green chilli peppers, green beans and salt. Stir in black pepper and turmeric. Cook, covered, for 3 minutes.
    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.
    4. Stir coconut milk and peas gently into the pot. Cook until heated through but not boiling, about 5 minutes.

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