Well, today's recipe is a 'Chicken Ishtu' from Kerala
and this one is closest to the English stews or the Bengali stews
or a chicken mull from North Carolina which is a mixture of chicken and cream
and salt and pepper and other ingredients.
but this one is our classic from Kerala.
Let's begin.
This possibly is one of the easiest recipes of a Chicken stew.
Well, this one begins with oil,
we throw in some spices, we throw in some vegetables
we throw in some chicken, we kind of cook this in a very thin Coconut milk.
Then once the chicken gets cooked, we kind of lace it up with thick coconut cream
and that's where the recipe ends.
Let's see how it is made.
First things first, let's begin the recipe
with Vegetable Oil and allow this to heat up.
Let's begin with adding Garam Masala.
Beginning with Green Cardamom cloves and Cinnamon.
Once the whole spices just kind of begin to splutter
I'm going to add in Juliennes of Ginger
And whole Green Chillies.
Sauté this well
and let's add in the vegetables -
Some Carrots
Some Peas
and along with this some Potatoes.
The potaotes need to be cut and kept in cold water.
Stir this well
and sauté for around 4-5 minutes,
till the carrots and potatoes just kind of begin to cook.
Once they are half-done or 3/4th done that's when I'll be adding in the chicken.
Stir all of this well
and let's add in pieces of chicken.
Now, this is chicken thigh and leg which is boneless and cut into little bits.
Stir this well
and add in thin Coconut Milk.
Along with this, Salt as required.
Give this a quick stir
and allow this to cook on medium flame,
for at least 10 minutes till the chicken, potatoes, carrots
and peas are perfectly cooked.
While, this is getting cooked, let me also quickly add in
a generous pinch of Garam masala powder
and along with this a generous pinch of Black Pepper powder.
Let's give this a quick stir, and like I said, let this cook.
A vegetable stew and a chicken stew has quite an overlap
in terms of flavour and ingredients.
while, primarily the differences in vegetable stew, we throw in a lot of vegetables
and in the chicken stew there are no vegetables generally
but me being me, I love vegetables in the stew, so I'm adding in
all the vegetables exactly the way I would add in a vegetable stew
and that's where I'm adding in the chicken.
In case, you don't like the vegetables, try this only with potatoes.
It turns out wonderfully well.
Let's take this to the next level and add in
coconut cream or coconut milk which is thick. Let's do that.
Let's give all of this a quick stir
The potatoes have wonderfully cooked so has the carrot.
The chicken is cooked, the peas are cooked.
Time to lower the flame, and add in thick Coconut Milk.
Let's give this a quick stir.
and with this, off goes the flame.
Let's move onto the next step and that is creating a tempering
and in this case, I'm using coconut oil. Let's begin.
And once this heats up, let's begin with Mustard seeds.
Once these begin to splutter,
I'll add in Curry Leaves.
and along with this Sliced Shallots.
Mix this well.
And allow the shallots to get fried till they
just kind of begin to turn golden brown in colour.
Even lightly golden brown in colour is just perfect.
Our onions are beautifully fried and ready.
with this, off goes the flame,
and the tempering straight gets transferred into the stew
Let's give this a quick mix
and with this your chicken stew is done and ready.
With this, our absolute flavour punch 'Chicken Ishtu' is done and ready.
Now, you can have this with Idiyappams, you can have this with Appams
you can have this with rice, or you can just have it like a stew, by itself.
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