Kozhi Shtoo South Indian Chicken Stew Recipes
KOZHI SHTOO (SOUTH INDIAN CHICKEN STEW)
This is a wonderful sounding recipe from the Indian state of Kerala. I have not tried it yet, but I plan to soon!
Provided by Simba7
Categories Curries
Time 1h30m
Yield 4-5 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 1361.1, Fat 86.7, SaturatedFat 52.7, Cholesterol 283.3, Sodium 1323.3, Carbohydrate 72.3, Fiber 12.3, Sugar 26.7, Protein 80.6
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