Koshi Ishtu Kerala Chicken Stew Recipes

Steps:

• Rinse and pat the chicken dry; set aside.
• Heat the oil over medium heat in a saucepan.
• Add the next five ingredients and saute briefly until fragrant, about 40 seconds.
• Add the onion, and saute until translucent, about 10 to 12 minutes.
• Add the minced ginger and green chilies; saute 2 minutes.
• Add the fennel, turmeric and salt, and stir into the mixture.
• Push the mixture to the side and add chicken, folding each piece in half.
• Spoon the mixture on top and brown for about five minutes.
• Flip the chicken to brown other side and continue cooking for about five minutes.
• Stir the chicken to mix well with the masala.
• Add 1 cup water and bring to the boiling point.
• Reduce heat, cover and simmer until chicken is partially cooked, about 15 minutes.
• Add the potatoes, beans, carrots, curry leaves, julienned ginger and garlic.
• Bring back to the boil, reduce heat to medium-low, cover and simmer for 10 minutes.
• Add the coconut milk and peas; continue to cook at a simmer until vegetables are tender.
• Serve hot over rice.

Steps:

• Peel potatoes and cut them into 1" cubes.
• Put them in a 3-quart saucepan with about 2 cups of water.
• Bring to a boil and lower heat to a simmer.
• Cut onions in big chunks--about 1 to 1 1/2"--cutting away the top and bottom layers to separate.
• Add to the potatoes after the first few minutes.
• Cover and cook until onions are tender, about 15 minutes.
• Put ginger root in blender with enough water to cover and blend until smooth.
• Add to potato-onion mixture when potatoes are just about done.
• Add salt.
• Add coconut milk slowly, stopping before the mixture becomes soupy.
• The consistency should be that of a stew.

Steps:

• Pound the ginger, turmeric and black pepper with mortar and pestle.
• Mix the sliced onions with the chilies.
• Heat the oil, and butter in a deep pan, add the mustard seeds, when they start to pop add the bay leaf. Stir. Add the onions and chillies, fry till just golden.
• Add the cinnamon, garlic and cardamoms, fry 1 minute Add the ginger paste, cloves and curry leaves. cook 1 minute.
• Add the chicken and cook for 3 minutes.
• Pour in the coconut milk and stock and cook for 5 minutes.
• Add the frozen vegetables and potatoes, sprinkle with garam masala. Cook till the potatoes are tender.
• Serve with good crusty bread as a super dish, or with boiled rice as a main course.

Steps:

• Heat the oil in a wide pan (a karahi or wok is ideal), then add the cinnamon stick, cardamom pods, cloves, peppercorns and star anise. Once the seeds have stopped popping, add the curry leaves and the onion and cook over a medium heat until translucent. Add the ginger, garlic and green chillies, and sauté gently for 1-2 mins or until the garlic is cooked.
• Grind the fennel seeds to a fine powder in a spice grinder or with a pestle and mortar, then add to the pan with the turmeric, ground coriander and a pinch of salt. Add a splash of water and cook for 2 mins. Put the chicken in the pan and cook in the spice paste for 2 mins. Add water to come a third of the way up the chicken, bring to a boil, then reduce the heat and cook, covered, for 1 hr, stirring occasionally.
• Once the liquid has reduced, add the green beans and coconut milk (including the thin milk that collects at the bottom of the can), cover and cook for another 10 mins. Uncover and cook off most of the excess liquid, stirring occasionally. Check the chicken is cooked all the way through. Stir in the coconut cream, vinegar and spinach, and bring to a simmer. Taste and adjust the seasoning, and serve topped with the coriander.