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–+ servings

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 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Lunch
Cuisine Indian
Servings 4

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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