Chicken Stew
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Kerala Style Chicken Stew

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These days I get emails asking me what's special for Christmas @ MariasMenu. I started with the idea of posting chicken biriyani, then moved on to Kerala chicken roast and finally as you can see I ended up with this Kerala Style Chicken Stew.

What is Kerala Chicken Stew?

Kerala Chicken Stew (locally called Kozhi Ishtu) is a mild, creamy chicken curry cooked in coconut milk with whole spices like cardamom, cloves and cinnamon. Unlike spicy Kerala curries, this is intentionally gentle and aromatic — perfect for breakfast or a light meal. It is a staple of Kerala Christian households, especially during Christmas and Easter.

What to Serve with Kerala Chicken Stew

The classic pairing is Appam or Kallappam — the mildly sweet, lacy rice pancakes perfectly complement the creamy stew. You can also serve it with Puttu, Pathiri, Idiyappam or even plain bread.

Tips for the Perfect Kerala Chicken Stew

  • Never let the coconut milk boil vigorously — always cook on low flame after adding it to prevent curdling
  • Use bone-in chicken pieces for maximum flavour
  • The cashew paste is optional but adds wonderful creaminess — don't skip it if you want that restaurant-style richness
  • The stew tastes even better the next day as the flavours deepen

Frequently Asked Questions

Why did my coconut milk curdle in the stew?

This happens when coconut milk is boiled too vigorously or on high heat. Always cook on the lowest flame after adding coconut milk,(unless specified in the recipe) stirring gently.

How do I make thin and thick coconut milk from powder?

For thin coconut milk, mix 1 heaped tablespoon of coconut milk powder in 1 cup of water. For thick coconut milk, mix 2–3 tablespoons of powder in ½ cup of water. I use Maggi Coconut milk powder to make this recipe.

Can I use canned coconut milk instead of fresh?

Yes! Use the thin (regular) canned coconut milk for cooking the chicken, and coconut cream (thick) for finishing. If you only have one tin of regular coconut milk, use ¾ of it as thin milk and the remaining ¼ as thick milk.

Can I make this in a pressure cooker?

Absolutely — cook everything the same way in a pressure cooker, but cook the chicken for 1–2 whistles instead of simmering. Add the thick coconut milk only after releasing the pressure and return to low flame for 5 minutes.

Can I make Kerala chicken stew without cashew paste?

Yes, cashew paste is optional. It adds creaminess and thickness. You can skip it for a lighter stew or substitute with a small spoon of fresh cream.

How do I store and reheat chicken stew?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on low flame — do not boil or the coconut milk may split. Add a splash of water if it has thickened.

Can I add other vegetables to this stew?

Yes! Green peas, green beans and cauliflower all work well(the traditional chicken stew only uses carrot & potato). Add them at the same stage as carrots. This is a very forgiving and flexible recipe.

Is Kerala chicken stew spicy?

No — this is a very mild dish. The heat comes only from green chillies and whole black pepper, and you can reduce the qty if you like. The whole spices (cardamom, cloves, pepper) give aroma rather than heat.

Here is the recipe…

Chicken Stew
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Kerala Style Chicken Stew

This traditional Kerala chicken stew is mild, creamy and packed with coconut milk flavour. Perfect with appam, puttu or idiyappam. Easy step-by-step recipe — ready in 40 minutes!
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Course: Breakfast, Side Dish
Cuisine: Indian, Indian, South Indian, Kerala
Keyword: Kerala chicken stew with coconut milk, Kozhi Ishtu, chicken stew for appam, Kerala Christmas stew, Easter chicken stew Kerala, Kerala Style Chicken Stew, Appam and Chicken Stew, Kerala Chicken stew recipe, Easy Chicken stew recipe, Side dish for Appam
Servings: 4 -5
Author: Maria Jose Martin

Ingredients

  • 750 gms Chicken (cut into medium size pieces)
  • 2 medium Onion (thinly sliced)
  • 4-5 Green chilly
  • 1 tbsp Ginger & garlic (finely chopped)
  • 1 medium Potato (cubed)
  • 1 small – medium Carrot (cubed)
  • A small piece Cinnamon
  • 4 Cardamom
  • 4 Cloves
  • 1/4 – 1/2 tsp Whole pepper
  • A small pinch Fennel seeds
  • 2.5 – 3 cups Medium thick coconut milk
  • 1 cup Thick coconut milk
  • 1 tbsp Cashew paste (optional)
  • Coconut oil
  • Salt
  • Curry leaves

Instructions

  • Crush the whole masala (number 4 ingredient). Heat oil in a deep pan & splutter the whole masala. Add onion, ginger &garlic, green chilly & curry leaves. Saute till onion becomes soft and keep in mind that onions should not brown in this recipe.
    Step 1 Chicken Stew
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  • When onion becomes soft add chicken pieces, salt and potato cubes. Mix well.
    Step 2 Chicken Stew
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  • Add medium thick coconut milk and cover & cook.
    Step 3 Chicken Stew
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  • When the chicken is half done (15-20 mins), add the cubed carrots too. Continue cooking until the chicken is fully done(25-30 mins). (optional to add carrots)
  • Soak the cashews in hot water for 15 mins. Grind to a smooth paste.
    Step 4 Chicken Stew
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  • Add the cashew paste to the thick coconut milk & mix well. When the chicken is cooked completely add the thick coconut milk. Reduce the flame & cook for 5 -7 minutes or until you get the required thickness.
    Step 5 Chicken Stew
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  • Garnish with fried small onion/shallots & curry leaves. Serve hot with appam or bread.

Notes

I used chicken with bones. The weight of the chicken given here is after cleaning.  Cashew paste is usually added to thicken the gravy & make it more creamier. To enhance the taste & flavor, you can garnish the stew with small onion & curry leaves fried in ghee/coconut oil. You can also make this in a pressure cooker in the same way.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu

Please check out the Christmas Menu too…

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60 thoughts on “Kerala Style Chicken Stew”

  2. hi maria,

    i tried the chicken stew recipe few days back.. and my hubby loved it a lot!! thanks to u!! gonna try more of your recipes!! :)

    Reply

  3. Hi Maria,

    Couple of months ago I was looking for a Malai Kofta recipe and found yours by chance and made it. Absolutely everyone who had it loved. So i decided to try something else from your site. 2 Months down the line, I have made Pepper Chicken (multiple times on demand) , Corriander Chicken, Chicken Tomato Roast and Malai Kofta and all have been easy to make and even easier to wipe clean off the plate :)

    My next one on the list is the stew and i am sure its going to be a hit like the rest.

    PS: My wife has started calling me MariosMenu because I only make recipes from your blog.

    Reply

    • Thanks Gautam! I’m glad that Google Gods took you here :)

      Hope your stew also came out well. Please do convey my regards to your wife too…

      Take care,
      Maria

      Reply

  5. Dear Maria, Thank you So Much, I tried your Chicken Stew it came well in taste little loose gravy ( i have to feed all my friends they will come for week end special so my coconut milk is little watery)
    Seriously telling you are great, not just making the recipe, for sharing the same also.

    Thanks a ton :)

    Reply

  6. Hi
    I have tried the chicken stew today and it turned to be disappointing. I have used the fresh coconut milk and after boiling the chicken, it has become curdy. Basic thump rule is never boil the dish once the coconut milk is added. May be you should mention in the recipe to use only the coconut powder.

    Reply

    • Hi Abhilash,

      Sorry to hear that the stew didnt come out well.

      I havent mentioned in the recipe about boiling the coconut milk. Anyways, it’s always better to cook on low flame, if you use coconut milk. Also after adding thick coconut milk, keep stirring continuously. After switching off the gas, also stir for a few mins.

      Hope it comes out well next time. All the best!

      Reply

  7. Hi Maria,  I had made this stew more than 5 to 6 times and every time i make everyone love’s it.I had shared this recipe to my sister even she said when she made everyone loved it.. sorry for late replay will be making the stew today…thank u so much maria for posting this recipe…God Bless U :)

    Reply

  11. Hi Maria… Loving your site. First saw it when I decided to cook an authentic sadya for Onam. Since then, you are my first guide to cooking :) … This time it was Appam and Stew on Easter… Thank you and God Bless

    Reply

    • Hi Jose,

      Thank you very much! Great to know that you find this site useful and this is your first guide to cooking :)

      Best wishes to you too…

      Take care

      Cheers
      Maria

      Reply

  13. Dear Maria,

    Jst made this stew n tasted a lil bit ..the aroma was too tempting to resist :)  :) :) will have this with palappam tmrw . am sure this will taste even better tmrw.   You got us interested in cooking ( we were too lazy b4)  and hence regular visitors to the gym these days

    Reply

    • Hi Jerin,

      Hope you had a lovely breakfast with appam and stew :) It feels really great to know that this site got you interested in cooking, thanks dear!

      Good that you are going to gym regularly, my visit is long overdue :(

      Cheers
      Maria

      Reply

    • Hi Susan,

      I’m glad that your chicken stew came out well & especially thrilled to know that it reminded you of your mom’s cooking :) Thanks a lot for sharing your feedback here.

      Wish you a happy new year!

      Cheers
      Maria

      Reply

  21. Hi Maria, I made this dish when my uncle and family visited us and everyone loved it. Thank you for posting this recipe!!
    Rose

    Reply

  24. Hi Maria,

    Your recipes are detailed and simple to follow. Thank you for taking the extra efforts to explain each point in detail (for any recipe).

    In the recipes where you use coconut milk, I read you generally make the milk from the Maggi Coconut milk powder. My queries are in this regard :

    1) In a glass of water how many spoons of powder do you take to make the medium & for the thick milk.

    2) In this particular recipe, you have added the medium coconut milk and I understand the stew boils till the chicken cooks. Does not the coconut milk curdle in this way ? [ I am a bit cautious due to this and would try after seeing your reply].

    Thanks again for your recipes.

    Reply

    • Dear Anilz

      Thank you so much for your kind words. I’m so happy that you find the recipes posted here simple to follow :)

      Btw, I’m so sorry for the delayed reply, I was on a holiday, hence the delay.

      About making coconut milk powder using maggi, I normally use a standard measuring cup for measuring water.

      For 1 cup of thick coconut milk, I use 3 heaped tbsp of coconut milk powder + 1 cup water.

      For 1 cup of medium thick coconut milk, I use 2 heaped tbsp of coconut milk powder + 1 cup water.

      For 1 cup of thin coconut milk, I use 1 heaped tbsp of coconut milk powder + 1 cup water.

      About curdling of the curry, I havent cooked using fresh coconut milk. With the maggi powder I boil the stew always till the chicken is cooked and it doesnt curdle.

      Btw, if you are using a fatty chicken, while cooking the fat from the chicken will start coming out and it gives the impression of curdling. Just keep that in mind.

      Hope this helps & you will like the stew.

      Please do share your feedback, if you happen to try this.

      Happy cooking :)

      Cheers
      Maria

      Reply

  25. Hi Maria,

    Thanks a lot for this chicken stew recipe…I made this yesterday and my husband loved it ….i will certainly make it again since it was so delicious with appam….

    Thanks again
    Sunitha

    Reply

  26. Hi Maria…

    Recently came to know abt ur blog and went thru some of ur recipies…… all were very simple… and have taken print of all those… wanna try them when free… this eve am goimg to try veg stew..hope it turns out well…
    thanx a lot for such wonderful simple recipies…
    ur site is a boon for persons like me (learning cooking)

    thanx
    Reena.

    Reply

    • Hi Reena,

      Thanks for your encouraging comment. I do hope you get to try them soon & I’d love to hear your feedback.

      Happy cooking & All the best!!

      Cheers
      Maria

      Reply

  28. Nice recipe.
    I do make chicken stew in bit different way. Marinate chicken with salt and pepper powder and a small piece of crished ginger and keep it aside for an hour. If stew needs to be made next day I keep marinate & keep chicken in fridge overnight. Cook the chicken in pressure cooker till first whisle comes, take the cooker from stove and Keep it aside. Remaining recipe of cooking onion & feg remain same but I add the cooked chicken when onion & vegetables are half cooked in the coconut milk . Instead of cashew paste I add corn floor.(health conscious) Chicken Stew & appam are all time favourite at home. Cooking marinated chicken adds the flavour of the stew. Not my comment its the comment my senior friends (anuties) who tried the stew :-)) Recipe original credit goes chitra Shaji (wife of the film director Shaji) mutton stew :-)

    Reply

  32. loved the pic maria…nannaayittundu….nice colour for the stew….myhusband has been demading me for mutton stew for sometime now whenever i make paalappam or appam. I always make vegetable stew or your egg roast.:)…eluppam athalley….

    Reply

  33. Hey Maria… This looks great…

    One question – Do you use store bought coconut milk or do you make your own? If you make your own, can you suggest an easy way to do this? How many coconuts would i need to grate for 2 to 3 cups of coconut milk ?

    Reply

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