Kerala chicken stew, also known as chicken ishtu, chicken stew is a popular side dish kerala area. It is a white chicken stew with a mild flavor made with whole spices, onions, green chillies, chicken, ginger, garlic and coconut milk. In this blog post, I share two ways to stew chicken, with and without vegetables.This mild chicken stew goes well with ediyapam, Apam, Putu, idli or Dosa.
Stewed chicken
This is a dish we make often at home. There are many versions of stews made specifically with chicken, vegetables or lamb. This curry is popular with children because it is very mild and not spicy.You can use it with a wide variety of items such as ediyapam, Apam, Putu, idli or Dosa.
About stewed chicken
Chicken stew is a popular dish all over the world. It usually refers to comforting dishes from around the world. Chicken stew recipes vary depending on the region.
Chicken stew in particular is a classic dish. In other parts of the world, it is a stew made from a half-cooked whole chicken in a cream or milk broth, butter, and seasonings such as salt, pepper, and other ingredients. The stew is traditionally served in late autumn and winter. This time of year is often referred to as “ripening season” in north Georgia. The terms “chicken stew” or “chicken nuggets” are often used to refer to events or parties where the dish is served.
But in India, Kerala stew is called “Ishtu”. It is made by sauteing onions, ginger, garlic, whole spices, vegetables and chicken in coconut milk until the chicken is juicy and tender.
Traditional ishtu is served with or without vegetables, depending on preference.You can use it with a wide variety of items such as ediyapam, Apam, Putu, idli or Dosa.
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Watch chicken stew video
Chicken stew ingredients
chicken – Use bone-in chicken, which is more flavorful than boneless chicken breasts. I like to cut the chicken into smaller pieces so the chicken can absorb the coconut milk better.
vegetable – Whenever I cook a stew or ishtu, I like to use green beans, carrots, potatoes and lima beans, which go well with the chicken.
onion – Use sliced onions or chopped shallots and cook in coconut oil until golden brown and fragrant.
Ginger Garlic – You can use minced ginger and garlic or pureed ginger and garlic.
whole spices – Spices such as cinnamon, cardamom, cloves, bay leaves, etc. are used as whole spices to flavor stews.
curry leaves – Make sure to add a handful of curry leaves to flavor the oil.
coconut milk – Thin and thick extracts of coconut milk are used to flavor stews. Start by cooking the chicken and vegetables in thin coconut milk and finish with thick coconut milk.
cashew – I add cashew sauce to thicken the stew. It adds rich flavor and silky texture. You can use blanched almonds and melon seeds instead of cashews.
3 ways to stew chicken
pressure cooker – In this recipe I used the simple option of cooking the chicken in a pressure cooker. This is a quick way to make the curry in less than 30 minutes.
cooking pot – You can use a regular kadai or cooking pot to make this dish instead of using a pressure cooker or instant pot. You may need to use additional coconut milk or water to cook the chicken. Cover and cook until chicken is tender.
Instant Pot – Start cooking in the Instant Pot on saute mode. Follow the recipe as is. After adding the thin coconut milk, put the lid on and set the Instant Pot to pressure cooking mode. Cook in pressure cook mode for 10 minutes. Let the stress release itself and do its work.
Two ways to make Chicken Ishtu
Paired with vegetables – Carrots, beans, green beans, potatoes, and cauliflower can be added to the stew to add nutrition and make the stew colorful. Make sure to add the vegetables when the chicken is almost cooked or it may turn to mushy.
No vegetables—— This is a classic recipe and easy to make too.
How to Make Kerala Chicken Stew (Step-by-Step Pictures)
cashew butter
1) Put cashews in a bowl. Pour in hot water and soak for 10 minutes. Now take the soaked cashews in a blender and grind them into a smooth paste. You can use almonds or melon seeds instead of cashews.
Tempering spices
2) I made this chicken stew in a pressure cooker. You can use a regular pot to stew the chicken.
Heat coconut oil in pressure cooker. Add bay leaves, cinnamon, cardamom, cloves and curry leaves. Let them sizzle in the oil.
3) Add onion slices and green chili slices and mix well. You can use sliced shallots instead of onions.
Expert Tips: Green chilli is the only spice used in curry. We don't add paprika. So you can add as many green chillies as you like.
4) Add ginger-garlic paste and stir-fry for 1 to 2 minutes until the fishy smell disappears. Instead of using ginger-garlic paste, you can add chopped ginger and chopped garlic.
5) Add the cut chicken to the onions and season with salt. Use bone-in chicken for best flavor.
boiled chicken
6) After adding the chicken, sauté with the onions for at least 10 minutes until the chicken is cooked and changes color. Now add the second extraction of coconut milk.
Expert Tips: If you are using coconut milk powder, add 3 tablespoons of coconut milk powder to 2 cups of water to get a second extraction of coconut milk.
7) Cover the pressure cooker lid and cook for 2 rings. Let the stress release itself. Open the lid and the chicken will be half cooked.
Add vegetables to chicken stew
8) Now add chopped vegetables. I used chopped beans, carrots, peeled and chopped potatoes. Mix well.
9) Cover the pressure cooker lid again and cook for another 2 rings. At this point the chicken and vegetables are fully cooked. Allow the pressure to relieve itself before opening the cooker.
Expert Tips: Instead of cooking vegetables in a pressure cooker, you can cook them in a boiling pot over low heat for 15 to 20 minutes.
Add cashews and thick coconut milk
10) Now add green beans, cashew paste. Stir well and cook over medium-high heat for 2 minutes.
11) I transferred the mixture to a larger pot. Now add the first extract coconut milk.
Expert Tips: If you are using coconut milk powder. Mix 1/4 cup of coconut milk powder with 1 cup of warm water to get virgin coconut milk.
12) After adding the first batch of extracted milk, do not boil it. Bring to a boil over high heat, then simmer over low heat for 2 minutes. Turn off the heat and add coriander leaves. Mix well.
13) Serve.
Chicken Ishtu without vegetables
1) Put cashews in a bowl. Pour in hot water and soak for 10 minutes. Now take the soaked cashews in a blender and grind them into a smooth paste. You can use almonds or melon seeds instead of cashews.
2) Heat coconut oil in a pressure cooker and add all spices, crushed ginger and garlic. Sauté for 1 minute.
3) Add chopped onions and chopped green chilies and stir-fry for 2 minutes until the fishy smell disappears.
4) Add chicken, sprinkle with a little salt and mix well.
5) Add the chicken to the oil and fry for 5 to 10 minutes until caramelized. Now pour in the second extracted coconut milk and mix well.
6) Pressure cook the chicken for 3 to 4 times depending on the size of the chicken. Let the stress release itself. Open the pan and check that the chicken is cooked through.
7) Add cashew paste and mix well.
8) Finally add virgin coconut milk and mix well. Cook over low heat for 2 minutes. Turn off the heat. Add coriander leaves and mix well.
9) Serve.
Expert Tips
- Use bone-in chicken to stew the chicken to make the curry taste delicious.
- Use fresh coconut milk for better flavor.
- You can use badam or melon seeds instead of cashews.
- You can add vegetables or not.
More chicken recipes
📖 Recipe Card
Kerala Chicken Stew Recipe | Chicken Ishtu Recipe
Serving size: 8 number of copies
Calories: 610kilocalories
equipment
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pressure cooker
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mixer
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cooking pot
raw material
Vegetable stewed chicken
Chicken stew without vegetables
instruct
Vegetable stewed chicken
Chicken stew without vegetables
notes
- Use bone-in chicken to stew the chicken to make the curry taste delicious.
- Use fresh coconut milk for better flavor.
- You can use badam or melon seeds instead of cashews.
- You can add vegetables or not.
Nutrition
Serve: 1number of copies | Calories: 610kilocalories | carbohydrate: 16G | protein: 18G | fat: 56G | Saturated fat: 40G | Polyunsaturated fat: 3G | Monounsaturated fat: 9G | Trans fat: 0.1G | cholesterol: 45milligrams | sodium: 74milligrams | Potassium: Chapter 677milligrams | fiber: 2G | sugar: 3G | Vitamin A: 236IU | Vitamin C: 20milligrams | calcium: 72milligrams | iron: 8milligrams
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