Kerala Spiced Chicken Stew
Kerala Spiced Chicken Stew, also known as Kozhi Shtoo, is a classic dish from the coastal region of Kerala, South India. This hearty stew features tender chicken thighs simmered to perfection in a rich and aromatic coconut milk base, infused with a blend of warm spices including cinnamon, cloves, and cardamom. The addition of fresh ginger, green chilies, and curry leaves brings a delightful balance of heat and fragrance, while the potatoes lend a comforting creaminess. Perfect for sharing with family and friends, this stew is best enjoyed with hoppers or fragrant basmati rice, making it an unforgettable culinary experience from the lush landscapes of Kerala.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
boneless skinless chicken thighs
3 lbs (cut into bite-size pieces)
vegetable oil
6 tablespoons (for cooking)
whole black peppercorns
1 1/2 teaspoons (whole)
cinnamon sticks
4 1/2 inches (whole)
whole cloves
10 (whole)
whole cardamom pods
8 (whole)
large onions
3 (cut in half lengthwise and then sliced into fine half rings)
fresh ginger
1 1/2 inches (minced)
flour
1 tablespoon (for thickening)
fresh hot green chili peppers
6 (slit slightly down their center)
thin coconut milk
2 1/2 cups (for the stew)
medium-sized potatoes
3 (peeled and cut lengthwise into 1-inch thick fingers)
salt
1 1/2 teaspoons (to taste)
lemon juice or lime juice
1 tablespoon (for flavor)
coconut oil
1 tablespoon (for frying shallots)
shallots
4 tablespoons (peeled and finely sliced)
curry leaves
15 (fresh or dry)
thick coconut milk
1 1/4 cups (for enriching the stew)
Instructions
1
In a large, wide-based casserole pan, heat 6 tablespoons of vegetable oil over medium flame until shimmering.
2
Add the whole black peppercorns, cinnamon sticks, cloves, and cardamom pods to the hot oil. Stir briefly to release their fragrant oils.
3
Incorporate the minced ginger and sliced onions into the pan, sautéing until the onions turn translucent and soft, about 5-7 minutes.
4
Sprinkle in the flour and stir continuously for another 30 seconds to create a roux and enhance the flavor.
5
Introduce the slit green chilies and the bite-sized chicken pieces into the mixture, stirring well to coat the chicken with the spices. Pour in the thin coconut milk and bring the mixture to a gentle boil.
6
Once boiling, reduce the heat to low, cover the pan, and let it simmer for approximately 10 minutes to allow the flavors to meld.
7
After 10 minutes, add the potato fingers and salt, stirring gently to combine. Bring the stew back to a boil, then cover and allow to simmer for about 20 minutes, or until both the chicken and potatoes are tender.
8
Drizzle in the lemon or lime juice to brighten the flavors just before serving.
9
In a small frying pan, heat 1 tablespoon of coconut oil over medium heat. Once hot, add the finely sliced shallots and fry until they turn lightly golden brown.
10
Add the curry leaves to the frying pan for a few seconds until fragrant, then pour this mixture over the chicken stew.
11
Gently stir in the thick coconut milk, bringing the stew back to a simmer without boiling. As soon as you see the first bubbles surface, turn off the heat.
12
Serve warm with hoppers or fluffy plain rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Kerala Spiced Chicken Stew?
Kerala Spiced Chicken Stew, also known as Kozhi Shtoo, is a classic, hearty dish from the coastal region of Kerala in South India, featuring chicken simmered in a spiced coconut milk base.
What is the traditional name for this dish?
The traditional name for this dish in Kerala is Kozhi Shtoo.
What type of chicken should be used for this recipe?
The recipe calls for 3 lbs of boneless skinless chicken thighs, cut into bite-size pieces.
What are the primary spices used in the aromatic base?
The aromatic base includes whole black peppercorns, cinnamon sticks, whole cloves, and whole cardamom pods.
How many onions are needed and how should they be prepared?
You will need 3 large onions, cut in half lengthwise and then sliced into fine half rings.
Why is flour added to the stew?
A tablespoon of flour is stirred in for 30 seconds to create a roux, which helps thicken the stew and enhance the flavor.
How should the green chili peppers be prepared?
Use 6 fresh hot green chili peppers and slit them slightly down their center before adding them to the pan.
What kind of milk is used for the stew base?
The recipe uses both thin coconut milk (2 1/2 cups) for the main cooking and thick coconut milk (1 1/4 cups) for enriching the stew at the end.
How are the potatoes prepared for this stew?
Three medium-sized potatoes should be peeled and cut lengthwise into 1-inch thick fingers.
At what point are the potatoes added to the stew?
The potatoes are added after the chicken has already simmered in the thin coconut milk for 10 minutes.
How long does the stew simmer after adding potatoes?
The stew should simmer for about 20 minutes once the potatoes are added, or until both the chicken and potatoes are tender.
What ingredient is added to brighten the flavors before serving?
One tablespoon of lemon or lime juice is drizzled in to brighten the flavors just before serving.
How are the shallots prepared for the topping?
Four tablespoons of shallots are peeled, finely sliced, and fried in coconut oil until they turn lightly golden brown.
What is the final step involving curry leaves?
Fifteen curry leaves are fried with the shallots for a few seconds until fragrant, then the entire mixture is poured over the chicken stew.
When should you add the thick coconut milk?
The thick coconut milk is stirred in at the very end. You should bring the stew back to a simmer but turn off the heat as soon as the first bubbles surface.
What are the recommended side dishes for this stew?
This stew is best enjoyed with hoppers, fragrant basmati rice, or fluffy plain rice.
How much vegetable oil is used for the main cooking process?
Six tablespoons of vegetable oil are used to sauté the initial spices and onions.
How much ginger is required for this recipe?
The recipe calls for 1 1/2 inches of fresh ginger, which should be minced.
Can I use dry curry leaves?
Yes, the recipe allows for the use of either 15 fresh or dry curry leaves.
What oil is used specifically for frying the shallots?
One tablespoon of coconut oil is used for frying the shallots and curry leaves for the final tempering.
How many cardamom pods are used?
The recipe specifies 8 whole cardamom pods.
How much thin coconut milk is needed?
You will need 2 1/2 cups of thin coconut milk for the initial simmering process.
How much thick coconut milk is needed?
The recipe requires 1 1/4 cups of thick coconut milk for the final enriching step.
What is the role of peppercorns in this dish?
1 1/2 teaspoons of whole black peppercorns are added to the hot oil at the start to release their fragrant oils and provide spice.
How long should the onions be sautéed?
The onions and ginger should be sautéed for about 5-7 minutes until the onions turn translucent and soft.
What size should the cinnamon sticks be?
The recipe calls for 4 1/2 inches of cinnamon sticks in total.
Should the stew be boiled after adding thick coconut milk?
No, you should avoid boiling the stew once the thick coconut milk is added; turn off the heat at the first sign of bubbles.
How many cloves are used in this recipe?
There are 10 whole cloves used in the spice base.
What does the potato add to the texture of the stew?
The potatoes lend a comforting creaminess to the stew as they soften during the simmering process.
Is this dish spicy?
The stew has a balanced heat provided by 6 slit green chilies and whole black peppercorns, complemented by the creamy coconut milk.