KOZHI ISHTEW

(CHICKEN STEW)

Influenced by the milder stews of the West, this refreshing & flavoursome stew is delicately seasoned so that the spices do not overpower the natural flavours……. Crushed peppercorns perfectly balances the sweet flavour of the main ingredient, i.e. the fresh coconut milk……… Every home have their own style of cooking…….. This is a favourite dish of Syrian Christians & is particularly served during breakfast & sometimes dinner…….. Ishtew is usually served with idiappam/appam/puttu….. It goes very well with bread too.

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INGREDIENTS : 500 GMs Chicken, 2 + 4onions, 2 potatoes, 4-6 cloves garlic(optional), 1″ ginger, 2-3 green chillies, few curry leaves, 3-4 Cloves, 2 (1″) Cinnamon sticks, 3-4 Cardamoms, 2 cups thin coconut milk, 1 cup thick coconut milk, 1 tsp vinegar, water as required, 1-2 tsp black peppercorns, salt to taste, 1 tbsp coconut oil.

DIRECTIONS : Clean, wash & cut chicken into medium pieces & keep aside…….. Heat oil, fry two sliced onions till golden brown & keep aside for garnishing……. In the remaining oil add slit green chillies & curry leaves…….. Now cut four onion into cubes & sauté till soft……. Stir in freshly grated ginger & crushed garlic …….. Add cloves, cinnamon & cardamoms & sauté for a minute or two…….. Stir in the cubed potatoes & chicken pieces…… Stir fry till the chicken is lightly browned……Now add in the thin coconut milk, vinegar & salt……. If required add water….. Cook till chicken is done & potatoes are well cooked…….. Stir in thick coconut milk & crushed peppercorns……… Lightly mash 2-3 cubes of potatoes in the gravy……. Simmer till done……. Garnish with fried onions & serve hot with idiappam/appam.

NOTES : Boneless chicken is not preferred in this recipe…… Instead of coconut oil any white oil can be used.