Chicken Stew recipe by Chef Arun Kumar, Zambar, Delhi, India

chicken stew by Chef Arun


Please ensure that all ingredients used are gluten free and there is no cross contamination during preparation or serving the dish.

A staple curry from the Southern state of Kerala, it is had with either plain, steamed rice or ‘appams’.  The basic stew is vegetarian and over time meats and seafood have been added to it.


  1. Chicken – 500g (with/without bones)
  2. Mixed vegetables  -1 cup (Preferably chopped carrot, green peas & cubed potatoes)
  3. Cinnamon – 1”
  4. Cloves – 4 to 6
  5. Green cardamom -  3 to 4 crushed
  6. Onion  – large, sliced
  7. Ginger -  10 to12 thin julienne strips
  8. Green chilly – 1 to 2 slit
  9. Coconut milk – 1 1/2cups (fresh)
  10. Salt to taste
  11. 2 whole sprigs of curry leaf to garnish


  1. Splutter the whole spices in a little oil (preferably coconut oil)
  2. Add the onions, green chillies and ginger juliennes. Saute for a couple of minutes
  3. Mix the chicken pieces in and fry for a couple of minutes.
  4. Mix ½ cup coconut milk to 1.2 cup water and add. Bring to boil and simmer for 10 minutes
  5. Now add the mixed vegetables, salt to taste and simmer for a further 10-15 minutes or till chicken and vegetables are just done
  6. Add the remaining coconut milk. Just bring to boil
  7. Garnish with whole curry leaf sprigs and serve.

For coconut milk : Grate half a coconut. Add 1 ½ cup warm water and keep for 15 minutes. Squeeze and strain milk out.