WHITE CHICKEN STEW | KERALA INSPIRED CHICKEN ISHTU RECIPE

October 2, 2019 0 By William Morgan


Hi everyone, nomoshkar and welcome to Curries
With Bumbi.
Today I will be making a chicken stew recipe
where the chicken is cooked in a rich coconut
milk gravy.
Just to let you know that I have another simple
chicken stew recipe on my channel so if you
do not like coconut milk then please check
out that recipe.
I have left the link in the description box
below the video.So let’s get started.
Cut one large potato into fairly large pieces.
Cut 1 large carrot . I have used 1 green chili
but you can leave it out if you choose to.
Dice one large onion.
Here I have taken 4 cloves of garlic.
Let me share a tip with you.If you put your
garlic cloves in water for a few minutes then
it will be very easy to peel them.
Just give a whack with your knife and see
how easily the peel comes off.
I feel it saves a lot of my time.
Today I will be using a mortar pestle , you
can do this in a blender as well.
Here I have peeled and chopped a 2 inch piece
of ginger ,then pound away ! I didn’t make
it too pasty as everything will be going in
the pressure cooker.
I have taken a can of coconut milk.
Shake it very well before opening.
Then take two containers.
Divide the coconut milk equally in them . Fill
up half of the can with water and add it to
one of the containers.
So this one will be a thin coconut milk and
the other one is the thicker milk.
Heat a pressure cooker on medium high heat.
Add about 4 to 5 tablespoons of oil.
Once the oil turns hot add the chopped onions.
Stir for a minute , then add the crushed ginger
garlic and green chili.
Stir for a few seconds, then add the chicken.
I always prefer using bone in chicken pieces
for making a stew as the gravy turns more
flavorful.
Stir on medium high heat till the chicken
become pale in color.
Now in goes the potatoes and carrots.
I added 2 teaspoons of salt and a teaspoon
of coarsely crushed black pepper.
Mix everything very well.
I felt the bottom of my pressure pan was getting
bit dry so I added little water.
Now it’s time to add the thin coconut milk
, the one in which I had added water.
Stir it once again before adding.
Add a few curry leaves and then it’s time
for the pressure cooker to do the job.
Close the lid and keep it on high heat.
Once it comes to full pressure, reduce the
heat to low and pressure cook it for 20 minutes.
After 20 minutes switch off your stove and
open the lid only after all the pressure has
been released naturally.
Put your stove back on high heat to reduce
the gravy . With the back of my spoon I mashed
up some potatoes.
In doing this the potatoes will thicken up
the gravy and you do not have to add any thickener.
Do a taste test and adjust the seasonings.
I felt it needed a little bit of sweetness
so I added a teaspoon of sugar to balance
the flavor.Once the gravy has reduced a bit
lower the heat to medium low and then add
the thick coconut milk.
Mix everything and let the coconut milk gently
come up to a boil .
In the meantime, here I have taken about a
2 inch length of cinnamon stick, 1 star anise,
this is optional, 4 green cardamoms, 4 cloves,
a dried bay leaf and these are some cute dry
red chilies that I got from my Indian grocery
store.
You may use the regular dry red chilies.
In a separate pan heat about 2 tablespoons
of oil on medium heat.
Once the oil turns hot reduce the heat to
low and the dry spices one by one.
Fry them for a few seconds.
Now it will be bit dramatic as I will be adding
the curry leaves.
Stand a little away from your pan as the oil
splutters.
Immediately add these spices to the stew.
Squeeze about a tablespoon of fresh lime juice
and I added a few more curry leaves.
Curry leaves are optional but if you happen
get them then please use as they impart a
lovely flavor to the stew.
Serve this with bread, roti or rice.
Please check out my other recipes as well
and if you are new to my channel please consider
subscribing.
Eat healthy and stay healthy.
Bye bye.