Chicken Stew with Coconut Milk

Kerala-Style Stew
Prep Time 20 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine Indian


For Chicken Stew:

  • 3 pounds of boneless chicken pieces
  • 1 medium onion, sliced
  • 1 piece of ginger (1-1/2 inch), minced
  • 6-7 garlic cloves, chopped
  • 2 whole green chillies, sliced in half and split
  • 2 stalk of curry leaves
  • 1/2 teaspoon turmeric
  • 1 teaspoon black pepper
  • 1 teaspoon garam masala
  • 1/2 cup tomato, minced
  • 1 can (1-1/2 cups) coconut milk
  • 1 tbsp salt
  • 1/2 tbsp vinegar
  • 2 tablespoons of oil

For Tempering:

  • 1 tablespoon coconut oil *
  • 1 tablespoon onions, minced
  • 1 teaspoon mustard seed
  • 3 pieces of whole red chillies
  • 1 stalk of curry leaves


For Chicken Stew:

  • Wash chicken with 1 tablespoon salt and 1/2 cup vinegar in water. Rinse thoroughly.
  • Add 3 tablespoons of oil in cooking pot.
  • When the oil is hot, add ginger and sauté for a minute.
  • Add onion, garlic, 1 stalk of curry leaves, and green chilis.
  • Cook until onions are slightly browned.
  • Add turmeric, black pepper, garam masala, and mix well.
  • Add tomato. Cook for another minute or two or until tomato is soft.
  • Add 1/2 teaspoon of salt.
  • Add chicken.
  • Mix all ingredients well. No need to add water.
  • Cook on medium heat and stir in between.
  • Cook for about 20 minutes and then add coconut milk.
  • Reduce heat and cook for another 3 to 5 minutes until bubbles appear, but do not let it keep boiling.
  • Turn off heat.

For Tempering:

  • In a small frying pan, pour 1 tablespoon of oil.*
  • Add mustard seed.
  • When the mustard seeds pop, add minced onions, whole red chili pieces, curry leaves, and brown the ingredients.
  • Once the onions are browned, turn off heat, and add the tempered ingredients to the chicken pot, and stir well.
  • Chicken Stew is now ready to serve.



This dish goes well with Nan, Chapatti, Rice, Bread, Appam, etc.
*I prefer coconut oil, but you can use any oil.
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