Kerala Indian · Dinner

Kerala chicken stew

Name: Kerala chicken stew
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Kerala Indian
Ingredients: 3 tablespoons coconut oil, divided; 1 small cinnamon stick; 6 green cardamom pods, lightly crushed; 6 whole cloves; 1 teaspoon black peppercorns, lightly crushed; 1 large yellow onion, thinly sliced; 2 tablespoons julienned ginger; 4 garlic cloves, thinly sliced; 3 green chiles, slit lengthwise; 2 pounds bone-in chicken thighs, skin removed; 1 1/2 teaspoons kosher salt; 2 cups thin coconut milk; 1 cup water; 1 pound Yukon Gold potatoes, cut in 1-inch cubes; 3 carrots, cut in 1-inch pieces; 1 cup frozen green peas; 1 cup thick full-fat coconut milk; 8 small shallots, thinly sliced; 16 curry leaves; 1/3 cup roasted cashews; 12 appams

A gentle Kerala ishtu of bone-in chicken, potato, carrot, and whole spices in pale coconut milk, finished with curry leaves and golden shallots.

About 1 hr 10 minTotal

About 1 hr 10 minActive

$$Cost

ModerateDifficulty

Makes 6 servings

Equipment

Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Best value covered pot
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43
View at Amazon
Another workable path: Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched capacity, lid fit, oven rating, heat retention, maneuverability, care, stable model identity, and usefulness outside bread baking. Kwilt has not baked with this pot.
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43: The six-quart capacity, heavy cast-iron body, and fitted lid create the enclosed high-heat environment used by these bread methods while remaining useful beyond baking. Trade-off: At more than thirteen pounds it is demanding to move when hot, and the enamel needs gentler utensils and hand washing.
Another workable path: Bake on a preheated heavy sheet pan under an inverted oven-safe metal bowl, keeping face and hands clear when removing the hot cover.
Sources
Lodge six-quart Essential Enamel specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

3 tablespoons coconut oil, divided
1 small cinnamon stick
6 green cardamom pods, lightly crushed
6 whole cloves
1 teaspoon black peppercorns, lightly crushed
1 large yellow onion, thinly sliced
2 tablespoons julienned ginger
4 garlic cloves, thinly sliced
3 green chiles, slit lengthwise
2 pounds bone-in chicken thighs, skin removed
1 1/2 teaspoons kosher salt
2 cups thin coconut milk
1 cup water
1 pound Yukon Gold potatoes, cut in 1-inch cubes
3 carrots, cut in 1-inch pieces
1 cup frozen green peas
1 cup thick full-fat coconut milk
8 small shallots, thinly sliced
16 curry leaves
1/3 cup roasted cashews
12 appams

Instructions

Heat 2 tablespoons coconut oil in a . Bloom cinnamon, cardamom, cloves, and peppercorns for 30 seconds. Add onion, ginger, garlic, and green chiles and cook gently until onion is translucent but not browned, 6 to 8 minutes.
Add chicken and salt and turn until the exterior loses its raw color. Pour in thin coconut milk and water, bring just to a simmer, cover, and cook 15 minutes.
Add potatoes and carrots and simmer gently, partially covered, until vegetables are tender and chicken reaches at least 165°F at the bone, 15 to 20 minutes. Add peas for the final 3 minutes.
Mash two or three potato pieces against the pot to lightly thicken the broth. Lower heat fully, stir in thick coconut milk, and warm without boiling so it stays smooth; adjust salt.
Heat remaining coconut oil in a small pan. Fry shallots until golden, then add curry leaves carefully and cashews until fragrant. Spoon the hot tempering over the pale stew and serve with appams.

Kerala, IndiaKerala coastal and Syrian Christian cooking

From the table

About this recipe

Kerala chicken ishtu is closely associated with Syrian Christian festive breakfasts, keeping onion pale and using thin coconut milk for cooking before rich coconut milk is warmed in at the end.

Known as ishtu, this mild coconut-milk stew is closely associated with Kerala's Syrian Christian cooking and festive breakfasts, often served with appam. Keeping onion pale and omitting tomato and turmeric protects its characteristic color; thin coconut milk cooks the chicken, while rich coconut milk enters only at the end to prevent splitting. This Kwilt version follows the reviewed household adaptation: Use Kerala-authored and Kerala-published agreement to preserve the mild Syrian Christian ishtu pattern, retain the thin-versus-thick coconut milk sequence, and make bone-in chicken doneness observable.

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