Koshi Ishtu - Kerala Chicken Stew

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 lbs boneless skinless chicken thighs
• 2 tablespoons oil
• 6 cardamom pods, cracked open
• 6 cloves
• cinnamon
• 1/4 teaspoon black peppercorns
• 2 bay leaves
• 2 1/2 cups onions, peeled and minced
• 1 tablespoon gingerroot, peeled and minced
• 2 tablespoons green chilies, seeded and minced
• 1 teaspoon fennel seed, ground to a powder
• 1/4 teaspoon turmeric
• 1 1/2 teaspoons salt
• 12 ounces small potatoes, halved
• 1 cup green beans, cut in 2-inch pieces
• 1 cup carrot (chopped into 2-inch by 1/2-inch pieces)
• 2 sprigs curry leaves, stripped (about 25)
• 2 tablespoons gingerroot, peeled and julienned
• 2 tablespoons garlic, thinly sliced
• 1 (13 1/2 ounce) can coconut milk
• 1/2 cup frozen peas
• rice, to serve

Recipe

• 1 rinse and pat the chicken dry; set aside.
• 2 heat the oil over medium heat in a saucepan.
• 3 add the next five ingredients and saute briefly until fragrant, about 40 seconds.
• 4 add the onion, and saute until translucent, about 10 to 12 minutes.
• 5 add the minced ginger and green chilies; saute 2 minutes.
• 6 add the fennel, turmeric and salt, and stir into the mixture.
• 7 push the mixture to the side and add chicken, folding each piece in half.
• 8 spoon the mixture on top and brown for about five minutes.
• 9 flip the chicken to brown other side and continue cooking for about five minutes.
• 10 stir the chicken to mix well with the masala.
• 11 add 1 cup water and bring to the boiling point.
• 12 reduce heat, cover and simmer until chicken is partially cooked, about 15 minutes.
• 13 add the potatoes, beans, carrots, curry leaves, julienned ginger and garlic.
• 14 bring back to the boil, reduce heat to medium-low, cover and simmer for 10 minutes.
• 15 add the coconut milk and peas; continue to cook at a simmer until vegetables are tender.
• 16 serve hot over rice.