Kerala Chicken Stew
A mild, aromatic chicken curry with potatoes and coconut milk.
About this dish
Known locally as 'Ishtu', this dish is a testament to the Portuguese and British influences on Kerala's coastal cuisine. Unlike the fiery red curries of the region, this is a white, silky gravy flavored with whole spices and finished with thick coconut milk. It is the quintessential breakfast companion for Appams, especially during festive mornings like Christmas and Easter.
Ingredients
Protein and Vegetables
- 500g Chicken (bone-in, cut into small pieces)
- 2 Medium potatoes (peeled and cubed)
- 1 Large carrot (diced)
- 1/2 cup Green peas
The Aromatics
- 2 tbsp Coconut oil
- 2 Cinnamon sticks, 3 Cloves, 3 Cardamoms
- 1 tsp Black peppercorns (crushed)
- 2 Medium onions (thinly sliced)
- 3 Green chilies (slit lengthwise)
- 1 tbsp Ginger (julienned)
- 1 tbsp Garlic (chopped)
Coconut Milk Base
- 1.5 cups Thin coconut milk (second extract)
- 1/2 cup Thick coconut milk (first extract)
- 1 sprig Fresh curry leaves
Method
- 1
Bloom the Spices
Heat coconut oil in a heavy-bottomed pot over medium heat. Add the cinnamon, cloves, and cardamom. Sauté for 30 seconds until they swell and release a sweet, woody aroma.
- 2
Sauté Aromatics
Add the sliced onions, green chilies, ginger, and garlic. Sauté until the onions become soft and translucent. Do not let the onions brown, as the stew must remain white/pale cream in color.
- 3
Add Chicken
Increase heat slightly and add the chicken pieces. Sear the meat for 3-4 minutes until it turns opaque on the outside, locking in the juices.
- 4
Add Vegetables
Toss in the potatoes and carrots. Stir for a minute to coat them in the flavored oil and onion mixture.
- 5
Simmer in Thin Milk
Pour in the thin coconut milk and add crushed peppercorns and salt. Bring to a gentle boil, then cover and simmer on low heat for 15-20 minutes until the chicken and potatoes are fork-tender.
- 6
Check Consistency
Once cooked, the potatoes should have slightly thickened the thin milk. If the gravy is too thin, lightly mash one or two potato cubes into the sauce.
- 7
Add Green Peas
Add the green peas and cook for 2 more minutes. Fresh peas keep their vibrant color better if added toward the end.
- 8
The Finish
Lower the heat to the minimum. Pour in the thick coconut milk. Stir gently and heat through for just 1 minute. Do not let it boil after adding thick milk, or it will curdle.
- 9
Final Tempering
Turn off the heat. Top with fresh curry leaves and a drizzle of raw coconut oil. Cover the pot and let it sit for 5 minutes before serving.
Notes & variations
- Always use bone-in chicken for a richer, more flavorful broth.
- Adjust heat only using green chilies and black pepper; never add chili powder.
- Freshly squeezed coconut milk is vastly superior to canned milk for this specific recipe.
- If using canned milk, dilute it with water for the 'thin milk' step.
Serve with
Serve with lacy, fermented rice pancakes known as Appam or string hoppers (Idi-appam).
Cook's note
Crush the black peppercorns fresh rather than using pre-ground powder for a cleaner, sharper heat.