Kerala style Chicken stew (Kozhi Ishtu) is a mild, coconut milk-based curry full of comfort.he word ishtu comes from stew, introduced by the British. It refers to meat or vegetables slow-cooked in liquid.
Kerala made it its own with coconut milk, curry leaves, and warm spices.Traditionally served during Christmas and family feasts, this dish is light, flavorful, and loved by all.
Scroll down for the step-by-step recipe, pro tips, storage details, and easy serving ideas.
Make it at home with simple ingredients. It’s easier than you think.
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What is Kerala Style Chicken Stew?
Kerala-style Chicken Stew is a traditional Kerala dish where chicken, potato, and carrot are gently cooked in a spiced coconut milk base. Light, mild, and comforting, it's often served for breakfast or festive meals.
Across Kerala, there are many variations of this dish. Some use tomato, while others skip it. Some add cashew paste for richness, while others leave out pepper for a milder version.
You’ll also find protein swaps like Tharavu Mappas, a Kerala-style Duck Stew made in the same way.
A similar dish in Goa is Chicken Caldine, a coconut milk-based curry. However, in the Goan version, it often includes additions like Magic Cubes for a stronger flavor base.
There are other close variants across India, each with regional twists.
Why You'll Love This Recipe?
This is true comfort in a bowl. It’s not too spicy, but the Kerala spices still shine through. The taste is rich, and the texture stays light. It is not too thick, just perfectly balanced.
If you enjoy coconut-based stews, don’t miss our Nadan Mutton Ishtu, another heartwarming classic from Kerala cuisine.
Recipe Ingredients
- Chicken – Bone-in with fat, cut into small pieces for curries.
- Spices – Cinnamon, cardamom, cloves, black peppercorns, pepper powder, aniseed powder.
- Coconut Milk – Both First Coconut Milk (Thick) and Second Coconut Milk (Thin) are used in this recipe. The first is extracted by blending grated coconut with a little water and straining. The second is made by blending the residue from the first milk with more water and straining it again to produce a lighter version. Coconut Powder is also an optional alternative to fresh coconut.
Other ingredients with correct measurements and neutral accents are in the recipe card below.
Variations to Try
For a vegetarian version, prepare a Vegetable Stew by skipping the chicken and using only potatoes, carrots, and other vegetables.
You can also replace the protein with duck, beef, mutton, or fish (large fish like pomfret works best). Add or skip ingredients like tomato, cashew paste, and pepper according to your taste preferences.
A fantastic alternative is Fish Molee, which follows a similar preparation style.In all variations, coconut milk remains the base ingredient, providing the signature richness of Kerala stews.
How to make Kerala-style Chicken Stew? (Step-by-Step Guide)
- Heat oil in a pan and add sliced onions, salt and split green chillies. Saute it until onion becomes soft. Don't let it brown.
- Next add crushed garlic and ginger. Saute it for a while.
- Then add cinnamon, cloves, crushed cardamom, black peppercorns, aniseeds powder, pepper powder, curry leaves. Fry it well for a minute.
- Add potato cubes and chicken(cut into small pieces) and enough salt. Mix well.
- Add medium thick coconut milk. Cover and cook.Once chicken is half done, add carrot cubes. Cover and cook again.
- Soak 1 tablespoon cashew in 2 tablespoon hot water for 15 minutes. Grind it to a smooth paste.
- Once chicken and the vegetables are cooked well, add thick coconut milk and cashew paste to the gravy. Cashew paste is optional and required if you need the gravy more creamier.
- Bring it to boil and switch off once the gravy is thick enough.Garnish with fried small onions and ½ tablespoon cashew.
If you love coconut-based curries, check out our Kerala-style Chicken Curry for another delicious, creamy coconut milk recipe.
Tips And Tricks
- Coconut Milk Care: After adding thick coconut milk, simmer the stew instead of boiling to avoid curdling.
- Preparation of Coconut Milk: Grind 3 cups of grated coconut with 1 cup lukewarm water to extract 1 cup of thick coconut milk. Lukewarm water helps in extracting coconut milk better. Then, grind the same coconut with 2 cups lukewarm water to prepare 2 cups of medium-thick coconut milk.
- Uniformly Cut Vegetables: Ensure vegetables like potatoes and carrots are cut uniformly to allow even cooking and better texture.
- Gentle Simmering is Key: Always cook on low heat for a tender and flavorful stew. Avoid high heat to maintain the dish’s texture.
- Mash Some Potatoes: To naturally thicken the stew, mash a few potatoes in the pot and stir them back into the stew.
- Add Fresh Pepper Powder Last: For a subtle heat, add fresh pepper powder at the end of cooking to preserve its flavor and aroma.
Serving Suggestions
Kozhi Ishtu pairs wonderfully with Soft Kerala Appam (rice pancakes) and bread. It also tastes great with ghee rice, puttu (steamed rice cake), idiyappam (string hoppers), pathiri (thin rice flatbread), and even plain rice.
Some also enjoy it with soft chapatis. It’s a versatile curry that pairs well with almost anything mild and soft without overpowering its delicate flavor.
Storage Instructions
Kerala Style Chicken Stew can be refrigerated in a clean, dry, and tightly closed container for 2-3 days. However, due to the coconut milk base, it’s best to consume it within this time frame.
No freezing recommended. For a longer shelf life, Kerala Style Chicken Curry (which doesn’t contain coconut milk) has a longer shelf life and can stay fresh for a few more days.
More Kerala Style Stew Recipes To Try
I’d love to hear your thoughts if you have tried this! Please leave a ⭐️ rating and a comment below. Don’t forget to share your photos on Instagram and tag @a_little_bit_of_spice
Kerala Style Chicken Stew
Ingredients
- ½ Kilogram chicken
- 1 onion
- 3 Chilly Green
- ½ Tablespoon garlic
- ½ Tablespoon ginger
- 1 cinnamon
- 2 cardamom
- 5 Cloves
- 1 Teaspoon black peppercorns
- ½ Teaspoon pepper powder
- ½ Teaspoon Ani seeds powder
- curry leaves
- 1 potato (Small)
- 1 carrot (Small)
- 2 Cups coconut milk Medium Thick
- 1 cup coconut milk thick
- 1 tablespoon cashew nut
- salt
- coconut oil
Garnish
- 6 numbers onion (small)
- ½ tablespoon cashew nut
Instructions
- Heat oil in a pan and add sliced onions, salt and split green chillies. Saute it until onion becomes soft. Don't let it brown.
- Next add crushed garlic and ginger. Saute it for a while.
- Then add cinnamon, cloves, crushed cardamom, black peppercorns, aniseeds powder, pepper powder, curry leaves. Fry it well for a minute.
- Add potato cubes and chicken(cut into small pieces) and enough salt. Mix well.
- Add medium thick coconut milk. Cover and cook.Once chicken is half done, add carrot cubes. Cover and cook again.
- Soak 1 tablespoon cashew in 2 tablespoon hot water for 15 minutes. Grind it to a smooth paste.
- Once chicken and the vegetables are cooked well, add thick coconut milk and cashew paste to the gravy. Cashew paste is optional and required if you need the gravy more creamier.
- Bring it to boil and switch off once the gravy is thick enough.Garnish with fried small onions and ½ tablespoon cashew.
Wow looks yummyy
Thanks Sana :)
really yummy Jane... I had noted your recipe to prepare, jus then we had kerala friend (far related) getting Appam along with Chicken Stew... This makes me more tempted to try this out this weekend :)
Thanks Maclin! Try it out and let me know how it turns out for you :)
YUMM yum Jane...i finally did it :)
wanna learn making Appam soon ;)
Learning everything for my To Be and my In Laws to be ;) soon... Thanks :)
Thanks a lot for trying it out :) Can you contribute your pic?
yes sure...i jus did
here : http://www.cucumbertown.com...
Thanks Maclin :)
Hi Jojo, I very much enjoy your recipes. Thank you.
I see “Ani seeds” in your recipe sometimes but then it is not in the preparation part. What are Ani seeds?
Thanks a lot for trying out my recipes,@godsmustbcrazy Aniseed is same as fennel seeds.