Kozhi Shtoo South Indian Chicken Stew Recipes

KOZHI SHTOO (SOUTH INDIAN CHICKEN STEW)

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.