Chicken Stew-Malabar Style

Tender pieces of chicken cooked with creamy coconut milk that is flavored with lots of ginger and garlic makes a lip-smacking dish when paired with Aapam. 


This Malabar style stew is quite a famous dish in both Mangalore and Kerala having versions of its own. This one that I’m sharing today is straight from our family cookbook, which has been passed down to us. We love to savor it with Aapam but this also goes really well with Neer Dosa, Idiyappam, Ghee rice or even a simple plain dosa. IMG_0605

Creamy and light, unlike other curries that are heavily spiced, makes it versatile. Fresh green chilies, ginger, and garlic play their role in giving it the flavor it needs.

The best part about this stew is you can also use mutton/prawns as the protein or even make it vegetarian by adding vegetables of your choice.

It’s an extremely simple lip-smacking recipe, made with minimum ingredients, and requires minimum time. 


1/2 kg Chicken

1 medium onion thinly sliced 

3-4 green chilies finely chopped 

10 small cloves of garlic cut lengthwise 

1-inch piece ginger cut lengthwise 

Few drops of lime juice 

Coconut milk about 350-400 ml/extracted from 1 coconut

Salt to taste 

Oil to cook

Coriander leaves to garnish 


*If using mutton, pressure cook it with the onion, garlic, ginger, and chilies till cooked and tender. 

*For the vegetarian option, you can use potatoes, cauliflower, and carrots.

*The cooking method is the same as chicken if using prawns.

*Lime juice enhances the flavor of the stew. Add a few drops first, adjust later if needed.

*Add coconut milk based on the consistency you want. First add the thick milk that you initially extracted, then add the thinner milk if you want a loose consistency. Canned milk can be used too.


In a nonstick pot, heat some oil and cook onions, ginger, garlic, and green chilies till onion is pinkish and translucent. Add the chicken, lime juice and salt, and sauté well with the masala. Cover and cook.


When the chicken is cooked, pour in the coconut milk. Bring it to a boil and garnish with coriander leaves. Savor with Aapam, Neer Dosa, Idiyappam, or Ghee rice!



One Comment Add yours

  1. Umaira says:

    Looks delish


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