Рецепт Kerala Chicken Stew Recipe / Kozhi Stew

by Swapna

Stew or Ishtew is a mildly spicy and creamy Kerala special delicacy which goes very well with appam,bread, puttu, chapathi etc. In most Kerala Christian families, Christmas or Easter breakfast is incomplete without appam and chicken or mutton stew. Stew has to be white in colour and you have to make sure not to brown the onion while sautéing. Cashew nut paste will enhance the flavor and make the gravy thick and creamy. Kerala Chicken Stew Recipe / Kozhi Stew Ingredients:  Chicken - ½ kg (cut in to medium pieces, I used boneless chicken) Potato - 1 small, cubed Carrot - 1 small, cubed Onion - 1, thinly sliced Green chillies - 4, slit Ginger - 1 tsp, finely chopped Garlic - 1 tsp, finely chopped Cinnamon sticks - 1 inch x2 pieces Cardamom - 4 Cloves - 4 Black peppercorns - 1 tsp Medium thick coconut milk - 3 cups Thick coconut milk - 1 cup Cashew nuts - 6 - 8 ground to a fine paste Curry leaves - few Salt - to taste Coconut oil - 2 tbsp Method: Heat oil in a pan and add cinnamon sticks, cardamom, cloves, black peppercorns and sauté. Add onion, ginger, garlic and green chillies and curry leaves and stir fry until they becomes soft and translucent. (make sure not to brown the onion). Add chicken pieces and stir fry for 2-3 minutes until the meat is lightly seared. Add cubed potatoes and carrots, medium think coconut milk and salt, and cook for 15-20 minutes over medium heat until the chicken, carrot and potatoes are fully cooked. Add cashew nut paste, thick coconut milk and vinegar, mix well and simmer for 2 minutes or until you get the required thickness. Serve hot with palappam, vellayappam, Idiyappam, Puttu, Chapathi or bread. Did You Enjoy this Recipe? Enter your email ID below to get more such recipes in your inbox