Chicken Ishtew

1. 1
   prep

   Clean and marinate the chicken.

   Wash the chicken pieces in cold water and drain well. Pat dry with a clean cloth. Set aside ready for cooking.

2. 2
   saute · ~1 min

   Bloom the whole spices.

   1.Heat coconut oil in a heavy-bottomed pot over medium heat.

   2.Add green cardamom, cloves, cinnamon stick, and whole black peppercorns.

   3.Sauté until fragrant, about 30 to 40 seconds.

   TIPLet the oil get warm first, not smoking — coconut oil burns quickly.
3. 3
   saute · ~6 min

   Sauté the aromatics until soft.

   1.Add sliced onions, ginger, garlic, green chilies, and fresh curry leaves.

   2.Season with a pinch of salt to help the onions sweat.

   3.Cook on medium-low heat, stirring often, until onions are translucent and soft — about 5 to 6 minutes. Do not brown them.

   TIPKeeping the heat low prevents the onions from browning. This stew needs pale, soft onions for the right color and sweetness.
4. 4
   simmer · ~4 min

   Add chicken and coat in the masala.

   Add the dried chicken pieces to the pot. Stir gently to coat each piece with the onion-spice mix. Cook for 3 to 4 minutes until the chicken turns opaque on the outside.

5. 5
   simmer · ~30 min

   Add potatoes, carrots, and water, then simmer.

   1.Add the quartered potatoes and carrot rounds to the pot.

   2.Pour in 1 cup of water and add the remaining salt.

   3.Stir once, then bring to a gentle boil over medium-high heat.

   4.Lower the heat, cover with a lid, and simmer for 25 to 30 minutes until the chicken is cooked through and potatoes are tender.

   TIPStir only once or twice during simmering — too much handling can break the chicken pieces.
6. 6
   simmer · ~4 min

   Finish with coconut milk.

   1.Once the chicken and vegetables are tender, lower the heat to the gentlest setting.

   2.Pour in the thick coconut milk and stir gently to combine.

   3.Warm through for 3 to 4 minutes — do not let it boil once the coconut milk is added.

   4.Sprinkle in the freshly crushed black pepper and stir.

   TIPBoiling coconut milk will split it. Heat it just until steamy and you see the first tiny bubbles.
7. 7
   rest · ~5 min

   Rest the stew for 5 minutes before serving.

   Remove from heat and let the stew rest, covered, for 5 minutes. This allows the flavors to settle and the gravy to thicken slightly.

8. 8
   garnish

   Garnish with fresh curry leaves and serve hot.

   Ladle into bowls and top with a few fresh curry leaves. Serve hot with appam, idiyappam, or steamed rice.

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