Name: Kerala Ishtu - Chicken and Coconut Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: 6 skinless and boneless chicken thighs or any other chicken pieces of your choice; 100g of mange-tout or sweet peas; 2 green peppers, roughly chopped; 1 large onion, chopped; 4 garlic cloves, thinly sliced; 1 thumb-sized piece of ginger, peeled and finely chopped; 1 large tomato, chopped; 6 cardamom pods; 4 cloves; 1 cinnamon stick; 1/2 tsp of each: turmeric, black pepper, cumin, coriander; 1 handful of fresh coriander, chopped; 1 organic chicken stock cube; Hot chilli, to taste; 1 tbsp of lime juice or vinegar; 1 can of coconut cream; 1/2 cup of water; 3 tbsp of olive oil or coconut oil; Salt, to taste

"Kerala Ishtu is a fragrant, creamy chicken stew from the lush region of Kerala, India, where tender chicken thighs simmer in rich coconut cream infused with cardamom, cloves, and cinnamon. Vibrant green peppers and mange-tout add freshness and crunch to this comforting dish. Serve it hot with basmati rice for an authentic South Indian experience."

Method 3 Steps

1

Heat oil in a large pan over medium heat. Add the chicken pieces and sauté until slightly coloured. Remove and set aside.
2

In the same pan, add the onion, then the garlic, ginger, and all the other spices, and stir-fry for 1 minute. Add the chopped tomato, green peppers, lime juice or vinegar, and mange-tout. Cook for another minute, then add the stock cube, water, fresh coriander, and chicken pieces. Pour in the coconut cream and mix well.
3

Adjust the seasoning, cover the pan with a lid, and cook on low heat until the chicken is cooked through and the stew is creamy. Serve hot with aromatic basmati rice, naan, or bread.

Kerala Ishtu - Chicken and Coconut Stew

🥗 Ingredients (19 items)

Method 3 Steps

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