Chicken Stew / Chicken Istu
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesCalories
300
kcalIngredients
4 Chicken Thighs, sliced into medium size pieces
1 Onion, sliced lengthwise/julienne pieces
1tbsp Ginger, finely chopped/paste
2-3 Green Chillies, split into half
Curry Leaves
1 Potato, diced into medium size pieces, I used Rustic Potato
1-2 medium size Carrots, sliced into medium size pieces
1/4cup Frozen Green Peas, don’t thaw
2cup Coconut Milk, refer notes*
1tbsp Garam Masala
Black Pepper Powder, according to taste
Salt
1-2tbsp Coconut Oil
Directions
- Heat some Oil in a pan and add Onion, Ginger, Green Chillies and Curry Leaves.
- Saute until Onion turns transparent.
- Add Potato and Carrots.
- Saute for few min and add Chicken .
- Mix everything well and add Salt.
- Carefully pour Coconut Milk and mix everything well.
- Cover the pan with a tight lid and allow Chicken and Potatoes to cook.
- Don’t forget to stir occasionally.
- When Chicken and Vegetables are cooked add frozen Green Peas.
- Mix everything well and add Garam Masala and sprinkle some Black Pepper Powder.
- Taste Chicken Stew and adjust Salt and Pepper according to taste.
- Serve Chicken Stew hot with Bread or Appam.
Serve Chicken Stew hot with Bread orRecipe Video
Notes
- In this recipe I used boneless, skinless Chicken Thighs. You can use Chicken Breast or even use Whole Chicken, sliced in small pieces.
In this recipe I used Coconut Milk, I usually use Maggi Coconut Milk Powder, it’s very easy to make. On the box it has the direction how to prepare Thin or Thick Coconut Milk. I usually use medium thick Coconut Milk in my Stew.
If you are using canned Coconut Milk make sure to thin it out by adding Water. Leftover Coconut Milk should be stored in an air tight container and freeze for the next use.
If you are using freshly grated Coconut, sprinkle some lukewarm water and squeeze thick milk first. Later add more water and squeeze leftover milk from the grated Coconut .
Enjoy!!!!!