Chicken Stew Recipe | Kerala Chicken Stew Recipe

Kerala chicken stew, also known as chicken ishtu, chicken stew is a popular side dish from the Kerala region. It is a white-colored, mild chicken stew made with whole spices, onions, green chilies, chicken, ginger, garlic and coconut milk. In this blog post, I have shared a perfect way to prepare chicken stew. This mild chicken stew goes well with idiyappam, appam, puttu, idli or dosa.

Chicken stew

It is a dish that we often prepare at home. There are many versions of stew specially prepared with chicken, vegetables or mutton. This curry is very popular with children because it is very mild and not spicy. You can have it with a wide variety of items like idiyappam, appam, puttu, idli or dosa.

About Chicken Stew

Chicken stew is a popular dish all over the world. It is often referred to as a comfort food all over the world. Depending on the region, recipes for preparing chicken stew vary.

Chicken stew, in particular, is a classic dish. In other parts of the world, it is a stew consisting of whole chicken steamed in a broth made with cream or milk, butter, and seasonings such as salt, pepper, and other ingredients.

The stew is traditionally served in late fall and winter. This time of year is commonly referred to as shedding season in north Georgia. The term chicken stew or hot chicken is frequently used to refer to an event or gathering at which the dish is served.

But in India, Kerala stew is specially called Ishtu. It is prepared by sautéing onions, ginger, garlic, whole spices, vegetables and chicken simmered in coconut milk until the chicken is succulent and tender.

Depending on preference, a traditional ishtu contains added or stir-fried vegetables. You can have it with a wide variety of items like idiyappam, appam, puttu, idli or dosa.

Similar Chicken Recipes

Chicken Salna
Easy Chicken Curry
Chettinad chicken curry
Chicken Masala

Chicken stew can be cooked in two ways. You can cook them with vegetables like my mutton stew. you can add carrots, beans, green peas, potatoes and cauliflower when making stew for more nutrients and it makes the stew colorful. Make sure to add vegetables once the chicken is almost cooked or it may turn mushy.

Cooking Chicken Stew 3 Methods

Pressure cooker – In this recipe I used the simple option of cooking chicken stew in a pressure cooker. This is a quick method and the curry can be finished in less than 30 minutes.

Pot – Instead of using a pressure cooker or instant pot, you can use a kadai or regular pot to prepare this. You may need to use additional coconut milk or water to cook the chicken. Cover the pan and cook until the chicken is tender.

Instant Pot – Start cooking on sauté mode in Instant Pot. Follow the recipe as is. Once the fine coconut milk is added, cover and set the instant pot to pressure cooking mode. Cook for 10 minutes in pressure cooking mode. Let the pressure release on its own and serve.

Ingredients

• Chicken – use bone-in chicken which is tastier than boneless breast. I like to cut my chicken into small pieces so it absorbs the coconut milk better.
• Onions – use sliced ​​onions or chopped shallots and cook in coconut oil until golden and aromatic.
• Ginger & Garlic – chopped ginger and garlic or ginger garlic paste can be used.
• Whole spices – spices like cinnamon, cardamom, cloves, pepper, fennel seeds, bay leaf are used as whole spices to flavor the stew.
• Curry leaves – be sure to add a handful of curry leaves to flavor the oil.
• Coconut milk – a thin, thick extract of coconut milk is used to flavor the stew. Start by cooking the chicken and vegetables in thin coconut milk and finish with thick coconut milk.
• Cashew nuts – I add cashew paste to thicken the stew. It adds a rich taste and silky texture. Instead of cashews, you can use blanched almonds and melon seeds.

Step by step photos

Temper the spices

1) I made this chicken stew in a regular pot. You can use a pressure cooker to prepare the chicken stew.

Heat the coconut oil in a pressure cooker. Add the bay leaf, fennel seeds, black pepper, cinnamon, cardamom, cloves and curry leaves. let them sizzle in the oil.

2) Add the finely chopped ginger and garlic. Brown it for a few seconds in the oil.

3) Add sliced ​​onions, sliced ​​green chilies and mix well. Instead of onions, you can use sliced ​​shallots.

For a tip: Green chilies are the only spice used in this curry. We don’t add chili powder. So you can add as many green chilies as possible.

4) Sauté the onions until translucent.

Cooking chicken

5) Add the chopped chicken to the onions, sprinkle with salt and pepper powder to taste. Use bone-in chicken for maximum flavor.

6) Saute chicken for 3-4 minutes until lightly seared in oil.

7) Now add the second coconut milk extract.

For a tip: If using coconut milk powder, for 3 tablespoons of coconut milk powder, add 2 cups of water to make a second coconut milk extract.

8) Cover and cook the chicken in the coconut milk for 25-30 minutes until the chicken is cooked.

Cashew paste

9) The whole chicken is cooking, make the cashew paste. Take the cashews in a bowl. Pour in hot water and let them soak for 10 minutes.

10) Now take the soaked cashew nuts in a blender and grind them into a smooth paste. Instead of cashews, you can use almonds or melon seeds.

11) Pour the cashew paste into the chicken and cook for 5 minutes. The curry will thicken.

12) Continue to mix so that it doesn’t stick to the bottom.

13) Now add the first coconut milk extract. Once the first milk extract is added, do not boil. Bring the heat to a simmer and cook over low heat for 1 minute. Turn off the fire.

Pro Tip: If you use coconut milk powder. Mix ¼ cup of coconut milk powder with 1 cup of warm water to get the first coconut milk extract.

Quenching

14) Heat coconut oil in a pan. Add the sliced ​​onions to the hot oil and cook until golden brown.

15)Add curry leaves, cashew nuts and mix well.

16)Let the cashew nuts turn golden brown.

17)Pour this into the curry and mix well. Serve hot.

Expert advice

• use bone-in chicken to make a chicken stew that adds flavor to the curry.
• Use fresh coconut milk for best flavor.
• Instead of cashew nuts, you can use badam or melon seeds.
• I didn’t use any vegetables in my stew. You can use vegetables like potatoes, carrots, peas. Add it once the chicken is halfway cooked.

Portion

This mild chicken stew goes well with idiyappam, appam, puttu, idli or dosa.

📖 Get the recipe

Kerala Chicken Stew Recipe | Chicken Ishtu Recipe

Kerala chicken stew, also known as chicken ishtu, chicken stew is a popular side dish from the Kerala region. It is a white-colored, mild chicken stew made with whole spices, onions, green chilies, chicken, ginger, garlic and coconut milk. In this blog post, I have shared two ways to prepare chicken stew with and without vegetables. This mild chicken stew goes well with idiyappam, appam, puttu, idli or dosa.

Preparation time 15 minutes minutes

Cooking time 45 minutes minutes

0 minutes minutes

Total duration 1 hour hour

Course Main dish, side dish

Kitchen Kerala

Servings 4 servings

Calories 801 kilocalories

Ingredients

1x2x3x

Whole spices for tempering

To temper (garnish)

Video

Remarks

• use bone-in chicken to make a chicken stew that adds flavor to the curry.
• Use fresh coconut milk for best flavor.
• Instead of cashew nuts, you can use badam or melon seeds.
• You can add or sauté vegetables.

Nutrition

Nutrition Facts

Kerala Chicken Stew Recipe | Chicken Ishtu Recipe

Amount per serving

% daily value*

*Percent Daily Values ​​are based on a 2,000 calorie diet.

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