Instant Pot Kerala Chicken Stew

This delicately spiced coconut chicken stew is a traditional breakfast option in Keralite households and a favorite for my Sunday brunch. Coming from a North Indian background, I appreciate the unique flavor profile distinct from the dishes of my upbringing. I acquired the recipe by observing my mother-in-law prepare it on numerous occasions. The enticing combination of curry leaf-infused coconut milk with chicken and potatoes creates a truly delightful taste. I sincerely hope you enjoy it as much as I do.

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Prep Time 10

Cook Time 25

Total Time 35

Course Lunch

Cuisine Indian

Servings

Ingredients

2 tablespoons coconut oil
1 red onion thinly sliced
20-30 curry leaves
1 ½ pounds skinless and boneless chicken thighs cut into quarters
1 teaspoon minced ginger

Spices

1 teaspoon coriander powder
1 teaspoon meat masala
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon turmeric
¼ teaspoon cayenne
2 medium potatoes approx. 1 pound, peeled and cubed
2 carrots sliced
1 (13.5 ounce) can full-fat coconut milk

Instructions

Press sauté, 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 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.

Keyword Instant Pot Kerala Chicken Stew

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Kerala Recipes

Instant Pot Kerala Chicken Stew