Instant Pot Kerala Chicken Stew
This lightly spiced coconut chicken stew is a dish often served for breakfast in Keralite homes. I love making it for Sunday brunch. The flavor of this curry is very different from dishes I grew up eating in a North Indian family. I learned to make this stew from my mother-in-law and love the flavor of curry leaf spiced coconut milk with chicken and potatoes. I hope you love it as much as I do.
This lightly spiced coconut chicken stew is a dish often served for breakfast in Keralite homes. I love making it for Sunday brunch. The flavor of this curry is very different from dishes I grew up eating in a North Indian family. I learned to make this stew from my mother-in-law and love the flavor of curry leaf spiced coconut milk with chicken and potatoes. I hope you love it as much as I do.
- 1 teaspoon salt
- 1 red onion thinly sliced
- â½ teaspoon black pepper
- 2 tablespoons coconut oil
- 2 carrots sliced
- 1 teaspoon coriander powder
- 1 teaspoon minced ginger
- 20-30 curry leaves
- 1 pounds skinless and boneless chicken thighs cut into quarters
- 1 teaspoon meat masala
- â½ teaspoon turmeric
- â¼ teaspoon cayenne
- 2 medium potatoes (approx. 1 pound) peeled and cubed
- 1 can full-fat coconut milk
- Carbohydrate 23.3500266666667 g
- Cholesterol 0 mg
- Fat 27.9398333333333 g
- Fiber 6.09786668841044 g
- Protein 2.61096 g
- Saturated Fat 23.6418733333333 g
- Serving Size 1 1 recipe (717g)
- Sodium 89.4993333333333 mg
- Sugar 17.2521599782562 g
- Trans Fat 1.75441333333334 g
- Calories 336 calories
Step-by-step
- Press saute, add the coconut oil and when it melts, add the onion.
- Stir-fry for 10-12 minutes or until they turn brown.
- Remove some of the onions and set them aside to use as a garnish.
- Add the curry leaves and the chicken.
- Stir-fry for 8-9 minutes, or until the chicken is no longer pink and is mostly cooked through.
- Add the ginger and ground spices and give everything a good mix so that the chicken is coated with all of the spices.
- Add the potatoes and carrots, stir, then add the coconut milk.
- Secure the lid, close the pressure valve and cook for 4 minutes at high pressure.
- Naturally release pressure for 10 minutes.
- Open the valve to release any remaining pressure.
- Garnish with the browned onions and serve.
Instant Pot Kerala Chicken Stew: A Delicious Culinary Journey
Sunday brunch. Just the words conjure up images of leisurely mornings, warm sunlight streaming through the kitchen window, and the aroma of something delicious simmering on the stove. For me, that something delicious is often Instant Pot Kerala Chicken Stew. This isn’t your typical Sunday brunch fare, not if you grew up in a North Indian household like I did. My childhood was filled with the comforting flavors of traditional North Indian cooking, rich and often intensely spiced. But marriage brought me to a new world of culinary experiences, and among the most delightful is the Kerala cuisine of my mother-in-law.
I remember the first time she made this stew. I was captivated by the delicate balance of spices, the creamy richness of the coconut milk, and the tender, succulent chicken. It was a stark contrast to the bolder, more assertive flavors I was accustomed to, yet it was equally delicious in its own way. The subtle warmth of the spices, the fragrant curry leaves, the tender potatoes – it was a revelation. I was hooked. Over the years, I’ve watched her make this stew countless times, absorbing every detail, every subtle nuance of her technique. This isn’t just a recipe; it’s a connection to a new family, a new culture, and a newfound love for a cuisine I never knew existed.
What makes this Instant Pot Kerala Chicken Stew so special? It’s the simplicity, the ease of preparation, and the incredible depth of flavor that belies its modest ingredients. The magic lies in the careful balance of spices – the warming ginger, the earthy coriander, the subtle heat of the cayenne, all beautifully complemented by the richness of the coconut milk. The chicken, tender and juicy, melts in your mouth. The potatoes, perfectly cooked, absorb the flavors of the stew beautifully. And the garnish of browned onions adds a textural contrast and a touch of sweetness that elevates the dish to new heights.
This recipe is not just about the food itself. It’s about the memories, the traditions, and the love that went into its creation. It’s a reminder that the best dishes are often the simplest ones, the ones that evoke a sense of warmth, comfort, and belonging. It’s a dish that brings family and friends together, a dish that sparks conversations and creates lasting memories. For me, it’s more than just a Sunday brunch recipe; it’s a piece of my heart, a taste of home.
Beyond the Recipe: A Culinary Exploration
While this recipe is a perfect starting point, don't be afraid to experiment with it. Try adding different vegetables like green beans or peas. Adjust the spice level to your preference – add more cayenne for a spicier stew, or leave it out entirely for a milder flavor. Feel free to use bone-in chicken thighs for a richer flavor, although it will increase the cooking time. The beauty of cooking is its versatility; allow yourself to get creative and discover new variations that suit your taste.
The Instant Pot itself is a game changer for this recipe. It dramatically shortens the cooking time, allowing you to enjoy a delicious and flavorful stew without spending hours in the kitchen. The pressure cooking method ensures that the chicken is perfectly cooked and tender, while the potatoes retain their shape and absorb the flavors of the stew beautifully. This makes it the perfect weeknight meal, as well as a showstopper for special occasions.
Ultimately, this Instant Pot Kerala Chicken Stew is a celebration of flavors, cultures, and the joy of sharing a delicious meal with loved ones. So, gather your ingredients, fire up your Instant Pot, and prepare for a culinary adventure that will tantalize your taste buds and warm your soul. Whether it’s a lazy Sunday brunch, a weeknight dinner, or a special occasion gathering, this dish is sure to be a hit.
