Chicken Stew Recipe

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 perfect way of making chicken stew. 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.

Jump to:

• About Chicken Stew
• Ingredients
• Step by Step Pictures
• Expert Tips
• 📖 Get Recipe

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

Chicken stew can be cooked 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 added nutrients and it makes the stew colourful. Make sure you add vegetables once chicken is almost cooked, else it may turn mushy.

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.

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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.
• Onions - use sliced onions or chopped shallots and cook in coconut oil till 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 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.

Step by Step Pictures

Tempering Spices

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

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

2)Add in finely chopped ginger and garlic. Saute that for few seconds in 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)Saute the onions till translucent.

Cooking Chicken

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

6)Saute the chicken for 3 to 4 minutes till it is lightly seared in the oil.

7)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.

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

Cashew Paste

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

10)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.

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

12)Keep mixing so it doesn't catch at the bottom.

13)Now add in the first extract coconut milk. Once the first extract milk is added, don't boil. Simmer the flame and cook on low heat for 1 minutes. Turn off the heat.

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.

Make Tempering

14)Heat coconut oil in a pan. Add in sliced onions in hot oil and cook till golden brown.

15)Add in curry leaves, cashews and mix well.

16)Let the cashews get golden brown.

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

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.
• I didn't use any vegetables in my stew. You can use vegetables like potatoes, carrot, peas. Add it after chicken is half way cooked.

Serving

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

📖 Get Recipe

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.

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