Kozhi Shtoo South Indian Chicken Stew Recipes

Steps:

• Over a medium flame, heat 6 tablespoons of oil in a large, wide-based casserole pan.
• When hot, put in the peppercorns, cinnamon sticks, cloves and cardamom pods.
• Stir once and add the ginger and onions.
• Sauté until the onions are translucent.
• Put in the flour and stir it around for half a minute.
• Add the green chillies, chicken, and thin coconut milk. bring to a boil.
• Cover, then turn the heat to low and simmer for about 10 minutes.
• Add the potatoes and the salt and stir.
• Bring to a boil, then cover. Turn the heat to low and simmer for about 20 minutes or until chicken and potatoes are tender.
• Stir in the lemon juice.
• Heat the coconut oil in a small frying pan on medium heat. When hot, put in the sliced shallots.
• Stir and fry the shallots until they are lightly browned.
• Put in the curry leaves and stir for a second.
• Pour the contents of the frying pan into the chicken stew. Stir in the thick coconut milk and add it to the stew as well.
• Bring to a simmer, stirring gently all the time.
• As soon as the first bubbles appear, turn off the heat.
• Serve with hoppers (rice pancakes) or plain rice.

Steps:

• Cook lentils in a pressure cooker till tender.
• Alternately you can also cook it in a saucepan; add 1 cup water to lentils, bring to a boil, then reduce flame to low, cover, and simmer until tender (15-20 minutes).
• Cook chopped pumpkins in another saucepan with approximately 1 cup water, along with salt and turmeric, until tender (about 10-15 minutes).
• Meanwhile, in a grinder or food processor, grind grated coconut (LEAVE ASIDE 1 TEASPOON), red chili, and cumin seeds into a paste.
• When the pumpkin is cooked, add the cooked lentils and coconut paste to it and bring to a boil.
• In a small frying pan, heat oil over medium-high flame and add mustard, Urad dal and curry leaves.
• When mustard sputters, add 1 teaspoon grated coconut and fry until it turns brown (don't burn it!!!).
• Add the contents of the frying pan to the lentil-pumpkin mixture.
• Stir well.
• Serve hot with steamed rice.

Steps:

• Marinate the beef with half of the the sliced onions, green chillies, ginger, curry leaves, coriander powder, garam masala, pepper and red chili powder. Keep aside for at least half an hour.
• Sauté the remaining half of the onions till golden brown. Add the red chilies and sauté for a few more minutes.
• Next add the marinated beef and half a cup of water. Add salt to taste. Cover and cook on low heat till the beef is tender.
• Once the beef is well cooked, stir-fry continuously till it turns dry and dark brown in colour.
• Separately, heat the ghee and fry the shredded coconut till brown.
• Add the coconut to the fried beef, stir on medium heat for 5 minutes till it is well mixed.

Steps:

• Remove the skin from the chicken breasts (or start with boneless skinless breasts) and place them in a dutch oven or a soup pot. Add the chicken stock and enough water to cover the breasts and have at least 3" of liquid over them.
• Bring the liquid to a simmer and then poach the breasts for 15 minutes. Remove and set them aside until cool enough to handle.
• While poaching the chicken, slice the onions in half "pole to pole" and cut off both the root and tail ends. Peel the onions. Slice the onions pole to pole into 1/4" slices.
• Separate the onion slices and then add them to the liquid in the pot (the chicken has been removed by this time). Continue simmering to cook the onions until translucent.
• When cool enough to handle slice the chicken breasts into 1" cubes. When the onions are done cooking add the chicken cubes back into the pot.
• Add the evaporated milk.
• Cut the butter into 1 T pieces and add to the pot and let it melt.
• Do not boil the stew or the milk will separate!
• Serve with hot sauce.