Chicken Stew with Coconut Milk

Palappam and stew is one of my favorite Kerala-style combinations. This one is a recipe for a super flavorful chicken stew with coconut milk.

Usually, in stew, its just turmeric and whole spices. Since I’m always “extra”, I’ve added additional spices for added flavor. Feel free to skip them. 🙂

Ingredients:

Chicken + Marinade:
Chicken – 1 lbs (I’ve used drumsticks)
Red chilli powder – 2 tsp
Turmeric – 1/2 tsp
Yogurt – 1 tbsp
Salt – 1 tsp
Vinegar – 1 tsp
Ginger-garlic paste – 1 tsp

Marinate for atleast 30 mins.

Coconut oil – 3-4 tbsp
Bay leaf – 1
Cardamom pod – 1 (crushed)
Cloves – 3
Cumin seeds – 1/2 tsp
Mustard seeds – 1/4 tsp
Cinnamon – 1 inch stick
Star anise – 1
Dry red chillies – 2
Onion – 1 chopped
Curry leaves – a handful
Green chillies – 2-3 (chopped)
Tomato paste – 1 heaping tbsp
Ginger-garlic paste – 1 heaping tbsp
Chopped carrots – 1 cup
Potato – 2 (cubed)
Water – 1 cup
Coconut milk – 1 cup
Salt – as per taste

I’m making this in the Instant pot just because I’m obsessed. Feel free to make it in a regular pan or pressure cooker.

Step 1: Heat some oil. Add in all the spices. I’ve literally used all the spices I had just because I like the fragrance and flavor. Not all are needed. You could skip the ones you don’t have.

Step 2: Add in chopped onions, green chillies and saute until onions turn translucent. Spoon in some tomato paste & ginger-garlic paste.

Step 3: Then add in the carrots, potatoes and 1/2 cup water. Cook for a 4-5 mins.

Step 5: Pour in 1/2 cup water + 1/2 cup coconut milk. Toss in the chicken pieces. Add salt as per taste.

Step 6: On the instant pot, I pressure cooked it for 20 mins. If you’re using a different utensil, cook for 20 mins or so, until done.

Enjoy with soft pillowy Pal-Appams ! 🙂