Authentic Kerala Style Chicken Stew | Kozhi Ishtu Recipe | Kottayam Style Chicken Stew Recipe 

Authentic Kerala Style Chicken Stew | Kozhi Ishtu Recipe | Kottayam Style Chicken Stew Recipe | Christmas Special Recipe
Chicken Stew - Kerala Style- subtle, rich, yummy, healthy, very popular traditional and much-favored dish of Kerala. Chicken stew or rather any non-veg stew is an integral part of the Kerala Christmas menu. How can you think of a Christmas breakfast without appam & stew? It's kind of impossible right?
Kerala Style Chicken Stew Recipe is a rich coconut milk curry stewed along with small chunks of potatoes and chicken and flavoured with peppercorns, cinnamon and cloves. For that traditional and authentic taste, this curry is cooked in coconut oil which gives it a very different flavor.
Best served with appams or even iddiyappams for that perfect Sunday brunch or for Christmas or Easter.
Happy Cooking !
Tips :
* Chicken with bones is more tastier than boneless for this recipe
* Use Pre-boiled Potatoes as we do not know how long the potato takes to cook if it has to cook alongwith the chicken pieces
* Few cubes of boiled Potatoes are crushed and added to the stew to give more thickness to the gravy.
* If you do not like to use crushed potatoes as thickening agent, then use cashew paste as thickening agent. (can make paste out of 5 to 6 cashews and 2 to 3 tbsp water)
* After adding the thick coconut milk (i.e. the first extract), just heat up the gravy till steam appears, then switch off the heat otherwise the milk will curdle.
* When reheating the curry, do it on low heat.
* As we are using Coconut Milk, we cannot keep this gravy for more that 36 hours. Try to use it as soon as possible.
* Use pepper powder as per your spice level.
* You can add fennel powder alongwith the other spices if you wish. You can omit adding turmeric powder if you wish to get a creamy white color.
* You can even add plain milk instead of coconut milk, tastes good.
* You may use other vegetables like beans and carrot along with cubed potatoes.
Ingredients :
400 gms Chicken with bones (washed & cleaned, cut into small pieces)
200 gms Fresh Grated Coconut (to extract milk)
2 nos. boiled Potatoes (de-skinned & cut into cubes)
3 tbsp Coconut Oil
1 stick Cinnamon (dalchini)
4 nos. Green Cardamoms (elaichi), slightly crushed
5 nos. Cloves (lavang)
200 gms Onion (sliced)
10 gms Ginger (finely chopped)
15 gms Garlic (finely chopped)
100 gms Tomatoes (chopped)
3 nos. Green Chillies (slightly slit)
1 sprig Curry Leaves
½ tsp Salt (or as per taste)
½ tsp Turmeric Powder (optional)
1 tsp Pepper Powder (freshly crushed) can add ½ tsp more if you prefer spicy
1 tbsp Garam Masala Powder
Tempering :
2 tbsp Coconut Oil
10 to 12 Cashew Nuts (halved for garnishing)
½ tsp Mustard Seeds
30 gms Shallots (sliced)
2 sprig Curry Leaves
Note : tsp is teaspoon
tbsp is tablespoon
Note :
To make fresh coconut milk :
Grate the flesh of one coconut and transfer it to a mixer grinder. Add about 1/2 cup of warm water and pulse the mixer grinder for a few seconds.
Line a bowl with cheese/muslin cloth and transfer the ground coconut into it. Cover the cloth into a bundle and squeeze to extract thick milk.
Preparing coconut milk from coconut milk powder (for instance Maggi) :
To make approx 2 cups thin milk - Dissolve 6 tbsp coconut milk powder in 1-1/2 cups warm water
To make approx 1 cup thick milk - Dissolve 6 tbsp coconut milk powder in 3/4th cup warm water
For detailed recipe please watch the video 😊
Do try this recipe and write to me in the comment section how you found this recipe.
** Don't forget to like, share and subscribe dear friends !!
#KitchenKravings
#keralastylechickenstew
#authentickeralachickenstew
#kottayamstylechickenstew
#howtomakechickenishtukeralastyle
#KozhiIshtuRecipe
#chickenstewrecipe