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Kerala-style chicken stew with Chef Jomon Kuriakose

Kerala-style chicken stew with Chef Jomon Kuriakose

This was published on ONManorama. Read more

The classic chicken stew has its roots in Portuguese cuisine. This dish popularized by the Syrian Christian families in Kerala is extremely aromatic and flavoursome. Check out the pretty simple recipe of rich and creamy chicken stew that pairs amazingly with breakfast items like appam, puttu and idiyappam.


  • 2 baby potatoes
  • 4 chicken breasts
  • 1 carrot
  • 1 onion
  • 3 green chillies
  • 1 piece crushed ginger
  • Coconut oil as required
  • 1 cup coconut milk
  • 4 cardamom pods
  • 2-3 cloves
  • 1 cinnamon stick
  • 1 tsp fennel seeds
  • 2 bay leaves
  • 2 -3 red chillies
  • 1-2 star anise
  • Sprig curry leaves
  • 1 tsp pepper powder
  • 2 tsp coriander powder
  • 1 tsp garam masala


  • Marinate the chicken breasts with salt, lemon juice, ginger-garlic paste and pepper powder
  • Half cook the marinated chicken breasts on the grill
  • Heat coconut oil in a thick bottomed pan
  • Roast the cardamom, cloves, fennel, star anise, dried chillies and cinnamon
  • Into it add curry leaves, ginger, onion and green chillies
  • Saut√© well
  • When these ingredients begin to change colour add the baby potatoes and grilled chicken
  • After 2 minutes, add the coconut milk, carrot and 2 tsp vinegar
  • Mix well and turn off the flame
  • Delicious Kerala style chicken stew is ready!

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