Kerala Chicken Stew / Nadan Kozhi Stew With Video

Nadan Chicken Stew

Ingredients (Serves 4)

  1. Chicken with bones – 1 kg, cut into small pieces
  2. Coconut oil – 2 tbsp
  3. Whole spices – green cardamom – 5, cloves – 6, bay leaf – 1, cinnamon stick – 1 inch broken, whole pepper – 1/4 tsp, fennel seeds – 1 tiny pinch, star anise -1 small
  4. Onion – 1 medium-sized, thinly sliced and chopped into half
  5. Ginger – 2.5 tsp, thinly sliced
  6. Garlic – 3 – 4, chopped
  7. Green Chilies – 6 – 7, slit
  8. Curry leaves – 1 sprig
  9. Thin coconut milk – 1.5 cup
  10. Potato – 1 medium, cubed
  11. Carrot – 1 med-sized, cubed
  12. Thick coconut milk – 3/4 cup
  13. Garam masala – 1/8 tsp
  14. Pepper powder – 1/4 tsp
  15. Salt – As required


1.  Clean and cut the chicken to small pieces.  Crush the whole spices very slightly in a mortar and pestle. This step is optional.

Chicken pieces 

2.  In a kadai/cheena chatti, heat some coconut oil and add whole spices and sauté for a few seconds. Now add sliced onion, a pinch of salt, ginger, garlic, green chillies and curry leaves.

3.  When the onion becomes soft, stir in the thin coconut milk. You just need to add 1 – 1.5 cup thin coconut milk since water will ooze out from the chicken also. Bring to a boil over medium flame. Add the chicken pieces and salt. Cover and cook for 15 minutes. Add the potatoes, carrots, few curry leaves and mix well. Cover with the lid and cook over medium – low flame, stirring occasionally, until chicken and vegetables are completely done.

4.  Add thick coconut milk, few curry leaves, sprinkle a pinch of garam masala powder if required, 1/4 tsp pepper powder(optional) and mix well. Cook for 1 – 2 minutes over low flame. Check for salt. Switch off. Keep aside for 15 minutes before serving. Serve with appam/ idiyappam/ pathiri / chapathi etc.

Chicken Stew / Kozhi Stew

Tips :

1. You can also prepare this stew by pressure cooking the chicken and vegetables together over medium heat for 1 whistle.  But slow cooking is always more tasty.

2.  You can prepare mutton stew the same way. But first, pressure cook mutton with 1/2 cup water, 1-2 green chillies, 1 tsp ginger, 1 tsp garlic, few curry leaves and enough salt for at least 2 whistles. Then you can follow the above method.

3. Fry 3 sliced shallots in coconut oil / ghee and add to the curry when it is done. That will give a unique flavor to this stew. You could also garnish it with fried cashews.

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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  • i tried it..turned out really good…thanks for the recipe..btw you havnt mentioned abt the green chillies in the steps:)

  • yesterday too i tried this stew, when one of my friends and his family visited us.. really delicious!! this time I avoided garam masala..but turned out very very tasty and we served that with Idiappam..this dish can be served to people who dont like much hot spicy. thank you once again!

  • I tried this recipe today and it turned out really good. Thanks a lot

    And one more thing it is almost impossible to recognize the captcha for posting comments. I tried almost 10 times

  • very nice to see this recipe…i would like to know about good healthy soups too….hope you consider my request

  • Am talking out of context here, Maya. My thought arose from your writing “slow cooking” in your notes. My question: do you have any recipes on your website that are prepared using slow cooker (preferably, a 3.5 quart size)? If not, any other website you know which carries Indian recipes, slow cooked? Thanks.

  • I made the chicken stew yesterday and we are this with appam. The curry was fantastic and I do highly recommend everyone who passionate about cooking try this recipe.

  • Perfect recipe. This was my best stew so far. One variation I did: I made a smooth paste of the garlic, ginger and chillis and I added it with the chicken so that it wouldn’t get stuck at the bottom and burn at the onions stage.

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010