Chicken Stew

Name: Chicken Stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Syrian
Ingredients: 1 tsp garam masala; 200 ml water; 1 kg skinless chicken thighs and breast, cut into bite-size pieces; 500 g vegetables, cut into bite-size pieces; 2-inch piece (30 g) of fresh ginger, peeled and finely sliced into batons; 1 kg skinless chicken thighs and breast, cut into bite-size pieces; ½ tsp ground turmeric; 1 x 400 ml tin of coconut milk; 2 fresh green chillies, halved lengthways; ½ tsp freshly ground black pepper; 2 star anise; 4 cloves; 2-inch piece of cinnamon or cassia bark; 2-inch piece of cinnamon or cassia bark; 1 tsp fine salt; 3 garlic cloves, roughly chopped; 4 green cardamom pods; 2 large onions, finely sliced; 1 stem of fresh or frozen curry leaves (about 15 leaves); 1 stem of fresh or frozen curry leaves (about 15 leaves); 3 tbsp coconut oil

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
50 min

Appears in

Seven Kitchens

By Torie True

Published 2025

About

Known in Kerala as ishtew or ishtoo, this recipe is similar to a Western stew in temperament but the addition of spices gives it added flair and complexity. The base note is coconut milk, providing a very delicate aroma that will appeal to all. It is a great curry to make if you have vegetables that need using up.

Ingredients

3 tbsp coconut oil
1 stem of fresh or frozen curry leaves (about

Asia
Syria
India
Kerala
Supper
Gluten-free

Method

Begin by heating the coconut oil in a large pan. Add the curry leaves and whole spices, stirring for 30 seconds to infuse the oil with their aromatic flavours.
Add the sliced onions and salt to the pan, then allow to lightly bronze over the next 6 minutes.
Add the garlic and ginger, cook for another couple of minutes, then add the chicken. Fold it int