Kerala Chicken Ishtu

Ingredients

• 1.2 kg skinless chicken on the bone cut to medium pieces
• 150gm white onion
• 5 cloves of garlic
• 2 tbsp vegetable oil
• 1 green chilli slit lengthwise
• 2" cinnamon stick
• 3 cloves
• 4-5 green cardamom pods
• 12-14 curry leaves
• 1 tsp coarsely ground black pepper powder
• 150mls water
• Salt to taste
• 400 mls coconut milk
• ½ “piece of ginger slivers
• 1 green chilli thinly sliced
• Coriander for garnish

Steps

1. Using a blender, make a fine smooth paste of the white onion and the garlic cloves with 30mls water to help.
2. Heat oil in a deep sauté pan over medium heat; add the green chilli, cinnamon stick, cardamom pods, cloves and half the curry leaves. Fry until the spices crackle for a few seconds. Add the onion-garlic paste and cook for 5 minutes to lose the raw flavour. Add the chicken pieces and mix well, sauté to seal them on all sides for a further 8-10 minutes stirring well. Sprinkle the black pepper powder and mix well.
3. Add water, season to taste and bring to a boil. Simmer on low heat with a lid on for 25-30 minutes until the chicken is cooked. Make sure to stir half way through making sure it’s not too dry. Add a touch more water only if required. Now pour in the coconut milk and let it simmer away for a further 8 minutes with the lid on.
4. Garnish with fresh ginger, chilli, coriander and remaining curry leaves. Serve warm stew with soft dosas or paratha.