Kerala Chicken stew, also known as chicken ishtu, chicken stew is a popular side dish from Kerala region. It is a white colour chicken stew which is mild and made with whole spices, onions, green chillies, chicken, ginger, garlic and coconut milk. In this blog post I have shared two ways of making chicken stew with and without vegetables. This mild chicken stew goes well with idiyappam, appam, puttu, idli or dosa.
Chicken Stew
This is a dish which we make very often at home. There are so many versions of stew made specially with chicken, vegetables or mutton. This curry is so popular with the kids since it is very mild and not spicy. You can have it with a wide variety of item like idiyappam, appam, puttu, idli or dosa.
About Chicken Stew
Chicken stew is a popular dish all over the world. It often refers to a comforting dish around the world. Depending on the region, recipe for making chicken stew vary.
Specially chicken stew is a classic dish. In other parts of the world it is a stew made of parboiled whole chicken in a cream or milk-based broth, butter, and seasonings such as salt, pepper, and other ingredients. The stew is traditionally served in the late fall and winter months. This time of year is commonly referred to as mull season in northern Georgia. The term chicken stew or chicken mull is frequently used to refer to an event or gathering where the dish is served.
But in India, specially Kerala stew is called as Ishtu. It is made by sauteing onions, ginger, garlic, whole spices, vegetables and chicken simmered in coconut milk till the chicken is succulent and tender.
Depending on the preference a traditional ishtu has vegetables added or skipped. You can have it with a wide variety of item like idiyappam, appam, puttu, idli or dosa.
Similar Chicken Recipes
Chicken Salna
Easy Chicken Curry
Chettinad Chicken Curry
Chicken Masala
Watch Chicken Stew Video
Chicken Stew Ingredients
Chicken - use bone-in chicken which is more flavourful than boneless breast. I like to cut my chicken into small pieces so the chicken absorbs the coconut milk better.
Vegetables - whenever I cook stew or ishtu, I like to use green beans, carrots, potatoes and green peas which goes well with chicken.
Onions - use sliced onions or chopped shallots and cook in coconut oil till golden and aromatic.
Ginger & Garlic - crushed ginger and garlic or ginger garlic paste can be used.
Whole Spices - spices like cinnamon, cardamom, cloves, bay leaf is used as whole spices to flavour the stew.
Curry leaves - make sure you add a handful of curry leaves to flavour the oil.
Coconut Milk - thin and thick extract of coconut milk is used to flavour the stew. Start by cooking the chicken and vegetables in thin coconut milk and finish with thick coconut milk.
Cashews - I add cashew paste to thicken the stew. It adds a rich taste and silky texture. Instead of cashews you can use blanched almonds, melon seeds.
Cooking Chicken Stew 3 Methods
Pressure Cooker - In this recipe I used the easy option of cooking chicken stew in pressure cooker. It is fast method and the curry can be finished in less than 30 minutes.
Cooking Pot - Instead of using pressure cooker or instant pot, you can use a regular kadai or cooking pot to make this. You might need to use extra coconut milk or water for cooking the chicken. Cover the pot and cook until chicken is tender.
Instant Pot - Start cooking in saute mode in Instant pot. Follow the recipe as it is. Once the thin coconut milk is added cover and set the instant pot to pressure cook mode. Cook for 10 mins in pressure cook mode. Let the pressure release by itself and serve.
Two Ways of Making Chicken Ishtu
With vegetables - you can add carrots, beans, green peas, potatoes and cauliflower when making stew for added nutrients and it makes the stew colourful. Make sure you add vegetables once chicken is almost cooked, else it may turn mushy.
Without vegetables - this is classic recipe and easy to make as well.
How to Make Kerala Chicken Stew (Stepwise Pictures)
Cashew Paste
1)Take cashews in a bowl. Pour in hot water and allow them to soak for 10 minutes. Now take the soaked cashews in a blender and grind them into a smooth paste. Instead of cashews, you can use almonds or melon seeds.
Tempering Spices
2)I made this chicken stew in a pressure cooker. You can use a normal pot to make the chicken stew.
Heat coconut oil in a pressure cooker. Add in bayleaf, cinnamon, cardamom, cloves and curry leaves. let them sizzle in the oil.
3)Add in sliced onions, sliced green chillies and mix well. Instead of onions you can use sliced shallots.
Pro Tip: Green chillies are the only spice that is used in this curry. We don't add chilli powder. So you can add as much green chillies as possible.
4)Add in ginger garlic paste and saute for 1 to 2 minute till the raw smell leaves. Instead of using ginger garlic paste, you can add chopped ginger and chopped garlic.
5)Add in chopped chicken into the onions, sprinkle salt to taste. Use chicken with bone-in for maximum flavour.
Cooking Chicken
6)Once the chicken is added in, stir fry it with the onions for at least 10 minutes till the chicken is well seared and gets a bit of colour. Now add in the second extract coconut milk.
Pro Tip: If you are using coconut milk powder, for 3 tablespoon of coconut milk powder add 2 cups of water to get second extract coconut milk.
7)Cover the pressure cooker and cook for 2 whistle. Let the pressure release by itself. Open the cooker, the chicken will be half cooked at this point.
Adding vegetables in chicken stew
8)Now add in your chopped veggies. I used chopped beans, carrots, peeled and chopped potatoes. Mix well.
9)Cover the pressure cooker again and cook for 2 more whistle. By this time the chicken and vegetables will be completely cooked. Let the pressure release by itself before opening the cooker.
Pro Tip: Instead of pressure cooking the vegetables, you can cook on low heat in an open pot for 15 to 20 minutes.
Adding cashew & thick coconut milk
10)Now add in green peas, cashew paste. Mix well and cook on medium high heat for 2 minutes.
11)I transferred the mixture to a bigger pot. Now add in the first extract coconut milk.
Pro Tip: If you are using coconut milk powder. Mix ¼ cup coconut milk powder with 1 cup of warm water to get first extract coconut milk.
12)Once the first extract milk is added, don't boil. Simmer the flame and cook on low heat for 2 minutes. Turn off the flame and add in coriander leaves. Mix well.
13)Serve.
Chicken Ishtu without Veggies
1)Take cashews in a bowl. Pour in hot water and allow them to soak for 10 minutes. Now take the soaked cashews in a blender and grind them into a smooth paste. Instead of cashews, you can use almonds or melon seeds.
2)Heat coconut oil in a pressure cooker, add in whole spices, crushed ginger and garlic. Saute for 1 minute.
3)Add in chopped onions, slit green chillies and saute for 2 minutes till raw smell leaves.
4)Add in chicken, sprinkle some salt to the chicken and mix well.
5)Stir fry the chicken in the oil for 5 to 10 minutes till it is seared. Now pour in second extract coconut milk and mix well.
6)Pressure cook the chicken for 3 to 4 whistle depending on the size of the chicken. let the pressure release by itself. Open the cooker and check whether the chicken is cooked completely.
7)Add in cashew paste and mix well.
8)Finally add in first extract coconut milk and mix well. Simmer on low heat for 2 minutes. Turn off the heat. Add in coriander leaves and mix well.
9)Serve.
Expert Tips
- use bone-in chicken for making chicken stew which makes the curry flavourful.
- Use fresh coconut milk for better flavour.
- Instead of cashews, you can use badam or melon seeds.
- You can add or skip vegetables.
More chicken recipes
📖 Get Recipe
Kerala Chicken Stew Recipe | Chicken Ishtu Recipe
Equipment
Ingredients
Chicken Stew with Vegetables
- 500 grams Chicken
- 1 large Onions sliced thinly
- 5 no Green chillies slit
- 2 tablespoon Ginger Garlic Paste
- 1 no Carrot chopped
- 5 no Green Beans chopped
- 1 no Potato peeled and cubed
- ½ cup Green peas
- 2 cups Coconut milk (Thin - Second Extract)
- 1 cup Coconut milk ( Thick - First Extract)
- 50 grams Cashews
- Salt to taste
- 2 tablespoon Coriander leaves chopped finely
For tempering
- 3 tablespoon Coconut oil
- 1 no Bay Leaf
- 1 no Cinnamon
- 4 no Cardamom
- 2 no Cloves
- 2 sprig Curry leaves
Chicken Stew without Vegetables
- 500 grams Chicken cut into small pieces
- 1 large Onion chopped
- 4 no Green chillies
- 1 tablespoon Ginger chopped
- 1 tablespoon Garlic crushed
- 2 cup Coconut milk (Thin - Second Extract)
- 1 cup Coconut Milk ( Thick - First Extract)
- 3 tablespoon Coriander Leaves finely chopped
- Salt to taste
- 50 grams Cashews
For tempering
- 1 teaspoon Cumin Seeds
- 1 piece
Cinnamon
- 1 no Bay Leaf
- 3 no Cardamom crushed
Instructions
Chicken Stew with Vegetables
- Soak cashews in warm water for 15 mins. Now take this in a blender and make it into a fine puree.
- Heat oil in a pressure cooker, add in whole spices. Let it sizzle for a min. Add in sliced onions and green chillies. Sauce for 2 minutes. Add in ginger garlic paste and mix well. Add in chicken and saute till it gets well seared. Now add in thin coconut milk, salt and mix well. Now cover the cooker and cook for 2 whistle. Turn off the heat and let the steam escape by itself.
- Open the cooker, add in vegetables. Cover again and cook for 1 to 2 whistle again. Turn off the heat and let the steam escape all by itself.
- Now open the cooker and add in cashew paste and mix well. Simmer for few mins. Finally pour in thick coconut milk and coriander leaves. Simmer for 2 minutes and turn off the heat.
Chicken Stew without Vegetables
- Soak cashews in warm water for 15 mins. Now take this in a blender and make it into a fine puree.
- Heat oil in a pressure cooker, add in cumin seeds, cardamom, bay leaf and cinnamon. Let it sizzle for a min. Add in ginger and garlic and mix well. Add in onions, green chillies and salt. Fry till light golden. Add in chicken and saute till it gets well seared. Now add in thin coconut milk, salt and mix well. Now cover the cooker and cook for 3 whistle, simmer the flame and cook for another 5 mins. Now switch off the flame and let the steam escape all by itself.
- Now open the cooker and add in cashew paste and mix well. Simmer for few mins. Finally pour in thick coconut milk and coriander leaves. Simmer for 2 minutes and turn off the heat.
Video
Notes
- use bone-in chicken for making chicken stew which makes the curry flavourful.
- Use fresh coconut milk for better flavour.
- Instead of cashews, you can use badam or melon seeds.
- You can add or skip vegetables.
Nutrition
Tried this Recipe
Mention @yummytummyaarthi or tag #yummytummyaarthi!If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
Writer
Nice.It's the little things we can add that aren't expected that will have the greatest impact.
leonae gonzales
This is a nice recipe. I would like to try these kinds of new recipes. Hope your site will publish more simple recipes like these. You are maintained the quality of writing through out the post- essay writing service
Priya
All recipe super.ennaku romba pidichi irruk thanks
Priya
All recipes super
my website
Thanks i will visit this website again is amazing about information and good news good work.