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Chicken Stew
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5 from 1 vote

Kerala Chicken Stew

Kerala Chicken Stew is prepared in Coconut milk or either Wine. It is prepared with just simple ingredient but tastes just out of the world.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Kerala
Servings: 4
Calories: 437kcal
Author: sharmila kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ½ kg Chicken
  • 5 Garlic
  • 2 Onion medium sized
  • 2 Potato
  • ½ cup Water
  • 1 cup Coconut Milk
  • 1 tbsp Coconut Oil
  • 3 Green Chilli
  • 1 inch piece Cinnamon stick
  • 2 Cardamom
  • 1 sprig Curry Leaves
  • 6 Cashewnuts
  • Salt as needed

Instructions 

Instant Pot Version

  • Switch on the Instant Pot in saute mode. Add in 1 tbsp of coconut oil. Let the oil heat up. Next add in cardamom, Cinnamon stick and curry leaves. Saute for a few secs. Next, add in the green chilli and garlic and cashew nuts. Saute till the cashews are slightly golden.
  • And then add in the onions and saute till they are soft. Keep stirring regularly else it might stick to the pot and start burning.
  • Now add in the cubed potato, give a mix.
  • And then add in the cleaned chicken pieces. Combine everything togther.
  • Add in the required salt.
  • Next, add in the chicken stock or water. Give a good mix.
  • close the Instant Pot and select the pressure cook option and set 5 mins in high pressure.
  • Wait for 5 mins or natural pressure release (NPR). Then turn the pressure knob from the sealing position to the venting position. Let the pressure release. Once the silver pin goes down open the Instant Pot. The chicken is now beautifully cooked.
  • Press the saute button once again and cook for a min. Next add in the coconut milk gives a good mix and switch off the Instant Pot.
  • Delicious Kerala Style Chicken stew is ready.

Pressure cooker Version

  • Pressure cook Chicken, Cubed potato, Garlic, Green chili along with salt and ½ cup of water for 2 whistles. Allow the pressure to get released all by itself and then open the cooker.
  • In a pan add in oil once it heats up add in the Cardamoms, Curry Leaves and Cinnamon stick, cashew nuts, and garlic and fry in a low flame till the raw smell leaves. Add in the green chili and saute for a few secs.
  • Transfer the pressure-cooked chicken and potato along with the water to the pan. Cook till the gravy thickens.
  • Next, add in the Coconut milk and salt and cook for 2 mins and switch off.

Notes

  • Pairs well with Idiyappam and appam.
  • You can also mash a potato and add it to the gravy to make it thick.

Nutrition

Calories: 437kcal | Carbohydrates: 18.9g | Protein: 39.8g | Fat: 22.8g | Saturated Fat: 16.9g | Cholesterol: 96mg | Sodium: 133mg | Potassium: 750mg | Fiber: 3.3g | Sugar: 2.8g | Calcium: 38mg | Iron: 3mg
Keyword Chicken Ishtew, Chicken Stew
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