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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
Heat coconut oil in a heavy-bottomed pan or pot over medium heat. Add the cinnamon stick, cloves, green cardamom pods, and whole black peppercorns. Sauté for about 30-40 seconds until they become fragrant.
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.
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.
Pour in the thin coconut milk and add salt. 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.
Reduce the heat to the lowest setting. 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.
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.
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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.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 497.24 calories per serving with 33.44g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
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.
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.
For more heat, increase the number of green chilies or add a pinch of freshly ground black pepper at the end.
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.
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.
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.
Chicken provides high-quality lean protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
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.
Unlike many Indian curries that use powdered spices, tomatoes, and are often spicy, Ishtew uses whole spices for aroma, gets its creaminess from coconut milk, and has a very mild, subtle flavor profile. It is never reddish or brownish in color.
Yes, absolutely. If you don't have access to fresh coconuts, good quality, full-fat canned coconut milk works perfectly. To get thin and thick milk, you can dilute a portion of the canned milk with water to create the 'thin' milk for cooking.
The most common reason for coconut milk curdling is boiling it at a high temperature after it has been added. Always add the thick coconut milk at the very end, on the lowest possible heat, and only warm it through without letting it come to a boil.
Chicken Ishtew is traditionally served with Appam (lacy rice pancakes) or Idiyappam (string hoppers). It also pairs wonderfully with bread, steamed rice, or chapati.
Yes, Chicken Ishtew can be a healthy dish. It's packed with protein from chicken and vitamins from vegetables. The coconut milk provides healthy fats (MCTs). It's gently cooked and uses whole spices like ginger and garlic, which have health benefits. It is naturally gluten-free and dairy-free.
A typical serving of Chicken Ishtew (around 1.5 cups or 410g) contains approximately 450-550 calories. The exact number can vary based on the fat content of the coconut milk and the specific cuts of chicken used.