This month, for our weekend curry special, we are feeling Christmassy! Welcome back to our season’s special feature of our popular chicken curry series. So far, we’ve travelled far and wide, along the coast of Maharashtra for the traditional Malvani Kombdi Vade, then we ventured further south for the authentic Manglorean Kori Gassi and Rotti, then up north to a Punjabi Dhaba-style curry and further north for the Uttrakhand Pahari Murg, all with the help of the Godrej Real Good Chicken Curry Cut!

This month, for the Christmas edition, we are taking a bit of a detour from our curry tradition, with the iconic Kerala Chicken stew! Tradition says that this dish is made for breakfast following the Christmas midnight mass in Syrian Christian homes across Kerala. It is simple in appearance, a pale, creamy broth containing chicken and vegetables. But, achieving the signature texture and aromatic subtlety requires precise technique.

So, we deconstruct the technique of the perfect stew: the art of aromatics and different cooking times for ingredients.

The technique

Technically a stew differs significantly from a ‘standard curry’, of course. It is essentially a ‘braise’ where ingredients are cooked slowly in liquid.

No sauteeing onions in a stew

In most curries, we brown onions to create depth. In a white stew, browning is a no-go. The technique required here is "sweating." Onions, ginger, garlic, and green chillies are cooked in coconut oil on low heat with salt. The goal is to draw out moisture, making them more translucent and releasing their oils without triggering the browning reaction. This ensures the base of the stew remains white and the flavour profile remains clean.

Why we choose Real Good Chicken Curry Cut every time

Because a stew is cooked gently, there is less margin for error regarding cooking times. If chicken pieces are varied in size, smaller pieces will dry out before larger pieces are safe to eat.

Uniformity is crucial. Godrej Chicken Curry Cut provides pre-cut, standardised pieces that ensure every portion cooks at the same rate. The inclusion of bone-in pieces is essential for a stew. Which is why the curry -cut is our go-to.

The authentic Kerala Christmas Stew

Yields: 4 servings

Prep time: 20 minutes

Cook time: 35-40 minutes

Ingredients:

• 1 pack (500g) Godrej Chicken Curry Cut
• 1 tsp white vinegar (or lemon juice)
• 1/2 tsp pepper powder
• Salt to taste:
• 2 tbsp coconut oil (essential for authentic flavour)
• 1-inch cinnamon stick, 4 cloves, 3 green cardamoms, 1 bay leaf.
• 2 medium onions, thinly sliced
• 1.5 inch ginger, julienned (thin strips)
• 6-7 garlic cloves, sliced
• 4-5 green chillies, slit lengthwise
• 1 large potato, cubed (approx. 1-inch pieces)
• 1 large carrot, cubed or thick rounds
• A generous handful of fresh curry leaves
• 2.5 cups Coconut Milk (store-bought or hand extracted)

Method:

Wash the Godrej Chicken Curry Cut and pat it dry. Rub the chicken with salt, pepper powder, and vinegar, then let it sit for 15 minutes while you prep the vegetables; this is a mild marinade intended only to season the meat. Next, heat coconut oil in a wide, heavy-bottomed pan on medium-low heat. Add the whole spices (cinnamon, cloves, cardamom, bay leaf) and half the curry leaves, allowing them to bloom for 30 seconds.

Sauté sliced ginger, garlic and green chillies for a minute. Add sliced onions and a pinch of salt, sweating on low heat for 8-10 minutes until soft. Stir in the marinated chicken and cubed potatoes. Pour in the first portion of coconut milk to cover the ingredients. Simmer gently, cover and cook for 15 minutes.

Add carrots, cover and simmer for 8-10 minutes until chicken is cooked and vegetables are tender. Turn off the flame, remove the pan and let it sit for two minutes. Gently stir in the rest of the coconut milk to make the stew creamy, then taste and adjust salt. Finally, in a separate small tadka pan, heat 1 tsp coconut oil, crisp the remaining curry leaves for 10 seconds, and pour the hot oil and leaves over the stew just before serving.

Serve hot with Appam, Idiyappam, or soft white bread to soak up the delicate gravy.

Merry Christmas from Vikhroli Cucina! This stew shows us the beauty of subtle cooking. Share your festive table photos with us on Instagram, tagging @VikhroliCucina and using #TheWeekendChickenCurry.