Chicken Ishtew

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Preparation info

  • Serves


    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 1 large chicken, skinned and cut into pieces
  • 3 oz butter
  • Chicken stock, enough to reach 1 in. over the chicken and vegetables
  • 1 tsp garam masala
  • 1 tsp grated ginger
  • 1 tin coconut milk
  • 4 each carrots, parsnips, large onions, tomatoes, potatoes and leeks
  • 3 sticks each cinnamon and cloves
  • 6 peppercorns and cardamom pods opened up
  • 1 green chilli
  • Salt to taste


  • Melt the butter and add the whole spices and ginger.
  • Sweat all the vegetables in the butter over low heat.
  • Add the chicken and stir for five minutes.
  • Add the stock and simmer uncovered for fifteen minutes.
  • Stir in garam masala, chilli and coconut milk.
  • Cover and cook for another ten minutes, then add salt.
  • Some of the vegetables will turn soft – that is fine.
  • Eat with fresh French bread.