Kozhi Ishtu ~ Kerala Chicken Stew
Servings 4
Ingredients
- 2 tbsp coconut oil
- 1 cinnamon stick
- 2-3 cloves
- 1 tsp black peppercorns
- 1 tbsp grated ginger
- 2 sprigs curry leaves
- 1 large onion sliced thin
- 3 green chillies minced
- 2 large potatoes cubed
- 800 gm chicken small pieces washed and drained
- 1/4 tsp turmeric powder
- 1 tbsp black pepper powder
- 3/4 cup thin coconut milk
- 1/4 cup thick coconut milk
- Salt to taste
- 1 tsp garam masala powder
Instructions
- Heat coconut oil in a pressure cooker. Coarsely crush the whole spices and sizzle in teh oil.
- Add the ginger and curry leaves and fry for a minute.
- Add the onion and green chilies and saute till wilted.
- Add in the potato and toss well. Add the chicken along with the turmeric powder and black pepper powder and toss.
- Add the thin coconut milk and salt. Close and pressure cook for one whistle. Switch off and allow the pressure to go by itself.
- Open the lid, add the thick coconut milk and garam masala powder into the hot stew. Close and leave for a couple of minutes - no need to cook.
- Adjust seasoning and serve hot with idiyappams or appams.
Notes
Make sure that the potatoes are cubed according to the chicken pieces. I ensure the chicken is cut small so that it cooks faster and the potatoes wont get overcooked.
You can skip the turmeric to give the stew an off white color.
You can skip the turmeric to give the stew an off white color.