Kerala Style Chicken Stew, locally known as Ishtu, is a flavorful and fragrant dish that brings together the culinary traditions of Kerala and its colonial influences. The beauty of this dish lies in its creamy coconut milk base and the awesome spice blend that provides its signature aroma. This dish, despite its sophisticated flavors, is incredibly easy to prepare and requires minimal effort and equipment.
Here is a simple summary of how to make this dish. To create a flavorful chicken stew, start by preparing the spice blend. Dry roast aromatic spices in a skillet on low heat until their fragrances fill the air, then cool and grind them into a fine powder using a spice grinder. Next, cook the chicken by combining it with potatoes, ginger, garlic, curry leaves, a teaspoon of the spice blend, salt, and thin coconut milk in a pressure cooker or Instant Pot. Pressure cook until tender and allow the pressure to release naturally.
For the base, sauté onions in coconut oil until translucent, then add four teaspoons of the spice blend, tomatoes, and green chilies, cooking until soft. Combine the cooked chicken and potatoes with the base, simmering briefly before stirring in thick coconut milk. Turn off the heat as the stew begins to bubble at the edges. Finally, drizzle with coconut oil, garnish with fresh curry leaves, and serve the stew hot for a comforting and aromatic meal.
This dish is a favorite for its simplicity and adaptability. Pair it with appam, steamed rice, or crusty bread for a meal that’s as satisfying as it is delicious. Whether you’re a seasoned cook or a beginner, this easy recipe will make you a hero in kitchen.
Chicken Stew
Whether you're a seasoned cook or a beginner in the kitchen, this easy chicken stew recipe will help you create an authentic taste of Kerala in no time.
Ingredients
For the Spice Blend:
- 1 star anise
- 20 cardamom pods
- 5 cloves
- 1 cinnamon stick
- 1 tsp fennel seeds
- ½ tsp cumin seeds
- 2 tsp black peppercorns
For the Stew:
- 1 kg chicken (skinless, bone-in)
- 1 large potato, peeled
- 1-inch ginger, finely sliced
- 10 garlic cloves, finely sliced
- 1 sprig curry leaves
- 5-6 green chilies, slit
- 1 large red onion, sliced
- 1 tomato, sliced
- 1 cup thin coconut milk
- 1 cup thick coconut milk
- 2 tbsp coconut oil
- Salt to taste
Instructions
- Make the Spice Blend: Dry roast all the spices in a skillet on low heat until aromatic. Cool and grind into a fine powder using a spice grinder or mortar and pestle.
- Cook the Chicken and Vegetables: In a pressure cooker or Instant Pot, combine chicken, potato, ginger, garlic, curry leaves, 1 tsp of the spice blend, salt, and thin coconut milk. Pressure cook for 1 whistle on a stovetop or 5 minutes on high in an Instant Pot. Let the pressure release naturally.
- Prepare the Base: Heat coconut oil in a skillet and sauté onions until translucent. Add 4 tsp of the spice blend, then tomatoes and green chilies, cooking until soft.
- Combine and Finish: Add the cooked chicken and potato to the skillet. Mix well and simmer for 5 minutes. Stir in thick coconut milk and turn off the heat as the stew starts bubbling at the edges.
- Garnish and Serve: Drizzle with coconut oil and garnish with fresh curry leaves. Serve hot.
Nutrition Information:
Serving Size: 250gmsAmount Per Serving: Calories: 320kCalTotal Fat: 20gCholesterol: 80mgSodium: 400mgNet Carbohydrates: 10gFiber: 2gSugar: 2gProtein: 25g
Customize this dish
Here are some customization options to make this chicken stew uniquely yours:
- Add more vegetables: Add a handful of mixed vegetables like carrots, beans, and peas for a vibrant and nutritious twist.
- Adjust the heat: Modify the spiciness by increasing or decreasing the black peppercorns or green chilies to suit your taste.
- Switch up the main ingredient: Replace the chicken with lamb, eggs, or an assortment of vegetables for a delicious variation. Check out Vegetable Ishtu recipe here.
How will you make it your own? Share your tweaks and tips in the comments below, and don’t forget to subscribe for more inspiring recipes!