Kerala Chicken Stew Recipe / Nadan Kozhi Stew


by: Seena Koshy

Now, let me come back to my recipe.. Kerala Chicken stew or any other kind of stew is an essential part of Christmas breakfast for Keralites. I have never seen or had a breakfast without any stew. Usually the accompaniments with this stew are Palappam, Vellayappam, homemade Bread, pathiri, puttu or even oratti.


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serves: 10

750 grams Chicken (I have used Chicken Fillets)

10 small Onions, thinly sliced

2 Potatoes, cubed

1 medium sized Carrot, cubed (optional)

1/4 cup Green Beans (optional)

piece 1" Ginger, julienned

2 big garlic, crushed

5 green chillies slit

3 green Cardamoms

1 " piece of Cinnamon

4 cloves

pinches One or two of Fennel Seeds

1 small Bay Leaf (optional)

1/4 tsp to 1/2 Black Pepper Corns

1 can tinned Coconut Milk

3 sprigs of Curry Leaves

2 tsp Salt (adjust)

1/8 th spoon of Vinegar

2 tbsp Coconut Oil

Nutrition Facts
Kerala Chicken Stew Recipe / Nadan Kozhi Stew

Servings Per Recipe: 10

Amount per Serving

Calories: 189

  • Total Fat: 5.7 g
  •     Saturated Fat: 3.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 64.5 mg
  • Sodium: 750 mg
  • Total Carbs: 13.1 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 4.9 g
  • Protein: 23 g

how is this calculated?

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1.  Cut, wash and clean chicken. Keep it aside.

2.  Using a mortar and pestle crush cardamom, cinnamon, cloves, and little peppercorns and keep it aside. Crush garlic too and keep it aside. Heat coconut oil in a non-stick pan. Add the crushed spices, bay leaf and sauté it for few seconds. Then add the crushed garlic and sauté till the raw flavour of garlic is gone. Next add the ginger followed by onion, curry leaves and split green chillies. Sauté it after adding each ingredient for few seconds and till onion becomes soft and translucent.

3.  Next add the chicken pieces and mix well with onion and all sautéed spices. Add little salt at this stage and mix well. Next add potato cubes and mix well, followed by chopped carrots. Cook it for a while. Then add green peas and mix it.

4.  Now add the thin coconut milk (see my recipe notes), mix it well and close the pan and cook till the chicken, potato and carrots are done. At this stage add vinegar and mix well.

5.  Once you are sure that everything is completely cooked, add the thick coconut milk. Open the pan and do check the salt. Add it again if necessary. Mix well and simmer it again for two minutes or until you get the right consistency of the stew.

6.  Your Kerala Chicken Stew Recipe / Nadan Kozhi Stew is ready to serve.

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