Keralan Chicken Coconut Ishtu Recipes

KERALAN CHICKEN COCONUT ISHTU

Keralan chicken coconut ishtu image

Anjum Anand adds green beans and spinach to this creamy chicken curry to make a flavourful one-pot meal - serve alongside rice, paratha, naan or rice noodles for a special supper

Provided by Anjum Anand

Categories Dinner, Lunch, Main course, Supper

Time 1h40m

Number Of Ingredients 21

Ingredients

5 tbsp coconut oil or vegetable oil
5cm/2in cinnamon stick
6 green cardamom pods
4 cloves
10 black peppercorns , lightly crushed
1 star anise
15 curry leaves
1 medium onion , finely sliced
thumb-sized piece of ginger , peeled and finely chopped
6 garlic cloves , finely chopped
2-3 green chillies
2 tsp fennel seeds
½ tsp ground turmeric
1 tbsp ground coriander
600g chicken thighs , skinned
handful green beans , ends trimmed, halved if very long
400ml can coconut milk
2 tbsp coconut cream
1 tsp vinegar (or to taste)
large handful baby spinach , blanched and water squeezed out
small handful fresh coriander , to garnish

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.

Nutrition Facts : Calories 538 calories, Fat 39 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.4 milligram of sodium

KERALAN CHICKEN STEW - A SYRIAN CHRISTIAN RECIPE

Keralan Chicken Stew - a Syrian Christian Recipe image

Found on Kuk's Kitchen blog. The poster is unnamed but the intro reads thus: "Chicken stew and appam was a staple at my home when guests came. But the stew I remember the most was one that my mum made on my cousin S's wedding day breakfast. Not sure if that special taste was due to the prior shallow frying of chicken pieces by my aunt E, my mum's special loving touch or the fact that it was such an enjoyable day with all of us cousins sitting around the breakfast table before our dear S chettan got married". Times shown are my guess only.

Provided by Annacia

Categories Stew

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 kg chicken piece
2 large potatoes
3 green chilies (nothing more was specified, go with you like)
1 inch fresh ginger, juliened
4 cinnamon sticks (2 inches each)
4 whole cloves
4 cardamom pods
4 peppercorns
2 bay leaves
200 ml thick coconut milk (or more to taste)
100 ml water
2 tablespoons oil, preferably coconut oil -
salt and pepper
fried cashew nuts (optional)
fried onions, slices (optional)

Steps:

Heat oil in a pan and heat the whole spices.
Add cleaned medium sized chicken pieces , preferably with bone, to this and let both sides turn partially golden brown.
Add 100 ml of coconut milk together with 100 ml water to the pan.
Add diced potatoes, green chilli, ginger, salt and pepper and cook on medium flame till chicken is cooked through.
Add the rest of thick coconut milk and let it come to boil. Switch of flame at the first sign of boiling.
If you wish, garnish with fried cashew nuts and onion slices.

Nutrition Facts : Calories 573.5, Fat 37.3, SaturatedFat 14.3, Cholesterol 125, Sodium 133.9, Carbohydrate 25.5, Fiber 3.5, Sugar 2.1, Protein 34.7

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