Chicken Ishtew
A mild yet flavorful chicken and vegetable stew from Kerala, simmered in a creamy coconut milk base. Gently spiced with whole spices, it's a comforting dish best enjoyed with appams or bread.
For 4 servings
6 steps. 30 minutes total.
- 1
Heat coconut oil in a heavy-bottomed pan or pot over medium heat
- a.Add the cinnamon stick, cloves, green cardamom pods, and whole black peppercorns. Sauté for about 30-40 seconds until they become fragrant.
- 2
Step 2
- a.Add the sliced onion, slit green chilies, julienned ginger, sliced garlic, and curry leaves. Sauté for 4-5 minutes until the onions turn soft and translucent. Do not let them brown.
- 3
Step 3
- a.Add the chicken pieces and sauté for 2-3 minutes until they are lightly seared and no longer pink on the outside. Add the cubed potatoes and carrots, and mix everything well to coat with the aromatics.
- 4
Pour in the thin coconut milk and add salt
- a.Stir well and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
- 5
Reduce the heat to the lowest setting
- a.Stir in the thick coconut milk. Gently heat for 2-3 minutes until it is warmed through. It is crucial not to let the stew boil at this stage, as the thick coconut milk might curdle.
- 6
Step 6
- a.Turn off the heat, cover the pot, and let the stew rest for at least 10 minutes to allow the flavors to meld and deepen. Serve hot with appam, idiyappam, or crusty bread.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use freshly extracted coconut milk. If unavailable, good quality canned coconut milk is a suitable alternative.
- 2The key to a perfect ishtew is to never boil the stew after adding the thick coconut milk, as it can split and ruin the creamy texture.
- 3Using bone-in chicken pieces adds significantly more depth and flavor to the stew compared to boneless chicken.
- 4The goal is to sweat the onions until they are soft and translucent, not to brown them. This maintains the stew's characteristic white color and mild flavor.
- 5Feel free to add other vegetables like green beans or cauliflower along with the potatoes and carrots for more texture and nutrients.
- 6Lightly bruise the cardamom pods and peppercorns before adding them to the oil to release more of their aromatic oils.
Adapt it for your goals.
Vegetarian
Replace chicken with a mix of vegetables like green beans, cauliflower, and green peas. Paneer or firm tofu can be added towards the end of cooking for a protein boost.
Mutton IshtewMutton Ishtew
Substitute chicken with mutton pieces. You will need to cook the mutton for a longer duration, preferably in a pressure cooker until tender, before proceeding with the recipe.
Spicier VersionSpicier Version
For more heat, increase the number of green chilies or add a pinch of freshly ground black pepper at the end.
With Cashew PasteWith Cashew Paste
For a richer and thicker gravy, add a tablespoon of cashew paste (soaked cashews ground with a little water) along with the thick coconut milk.
Why this is on our healthy list.
Rich in Healthy Fats
Coconut milk is a good source of medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and converted into energy by the body compared to other fats.
Anti-Inflammatory Properties
The stew is flavored with spices like ginger, garlic, cloves, and peppercorns, which contain potent anti-inflammatory compounds that can help reduce inflammation and support overall health.
Excellent Source of Protein
Chicken provides high-quality lean protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
Frequently asked questions
Chicken Ishtew (or Stew) is a classic dish from the Kerala region of India. It's a mildly spiced, aromatic stew made with chicken, vegetables, and a creamy coconut milk base, characterized by its white color and delicate flavors from whole spices.