Name: Kerala chicken stew
Yield: Serves 4
Cuisine: India
Ingredients: 175 g/6 oz/1½ cups frozen garden peas; Plain Boiled Rice, to serve; 12–15 curry leaves; 675 g/1½ lb chicken leg or breast portions on the bone; 60 ml/4 tbsp sunflower oil or olive oil; 4 cloves; 5 ml/1 tsp salt, or to taste; 500 g/174 lb medium potatoes,; 2.5 ml/½ tsp ground turmeric; 400 g/14fl oz/½ cups canned coconut milk; 1 large onion, finely chopped; 10 ml/2 tsp garlic purée; 10 ml/2 tsp ginger purée; 2 fresh green chillies, sliced at an angle; 6 cardamom pods, bruised; 2.5 cm/1 in piece of cinnamon stick

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

In this dish, Ishtoo, chicken on the bone is slow-cooked in a sumptuous, rich coconut broth to produce a wonderful, warming stew that is packed with flavour and is very nutritious. In Kerala, where the recipe comes from, it is normally served with appam, a plain rice flour pancake, but it is also good accompanied by plain boiled basmati rice, which soaks up the tangy, green chilli infused saffron.

Ingredients

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Ingredients

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