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Kerala chicken stew

Chicken ishtu

Kerala chicken stew
Photo: Yummy O Yummy, CC BY 2.0, Wikimedia Commons

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Chicken thigh fillets520 g
  • Potatoes240 g (~1½ medium)
  • Carrots120 g (~1 medium)
  • Brown onions160 g (~1 medium)
  • Ginger15 g
  • Garlic4 cloves
  • Green chillies2
  • Coconut milk360 ml
  • Cardamom pods½ tsp
  • Black pepper (crushed)¾ tsp
  • Curry leaves¾ sprig
  • Coconut oil1 tbsp
  • Salt1¼ tsp

You need

  • Kadai or deep sauté pan with lid
  • Sharp knife and chopping board
  • Vegetable peeler
  • Measuring cups and spoons

Method

  1. The night before: move the chicken from the freezer to the fridge to thaw.
  2. On the raw-meat board, cut 520 g chicken into 4 cm pieces. Peel 240 g (~1½ medium) potato and cut into 2 cm cubes, and slice 120 g (~1 medium) carrot into rounds.
  3. Thinly slice 160 g (~1 medium) onion. Cut 15 g ginger into thin strips, slice 4 cloves garlic and slit 2 green chilli.
  4. Shake the can. Pour two thirds of the 360 ml coconut milk into a jug with 320 ml (about 1¼ cups) water (thin milk). Keep the rest thick.
  5. Heat 1 tbsp coconut oil in the kadai on medium. Add ½ tsp cardamom pods (lightly crushed) and ¾ sprig curry leaves for 20 seconds until fragrant.
  6. Add the onion, ginger, garlic and green chilli. Cook 4 to 5 minutes until soft, not brown.
  7. Add the chicken and stir 3 minutes until white on the outside.
  8. Add the potato, carrot, thin milk and 1¼ tsp salt. Bring to a gentle boil, then cover and simmer on medium-low for 18 to 20 minutes, until the potato is tender and the chicken has no pink with clear juices.
  9. For a toddler, take out their portion now and lift out any green chilli. Add the thick milk and ¾ tsp pepper to the rest and warm on low for 2 minutes without boiling.

Tips

  • Keeps 2 days in the fridge. Reheat gently until steaming hot.

Make it easier

  • Weekend: Cut chicken into curry pieces, rub with turmeric and salt, and freeze in meal-sized bags (label the day).
  • The night before: Move tomorrow's chicken from the freezer to the fridge.

Keeping and freezing

  • Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Toddlers: take their portion out before adding chilli or pepper.