RECIPE OF THE MONTH

KERALA CHICKEN STEW - Koshi Ishtu

Serves 4 - 6

This rich, mildly spiced dish comes from the Syrian Christian community of Kerala.

2 pounds skinless boneless chicken thighs
2 tablespoons oil
6 cardamom pods, cracked open
6 cloves
2-inch stick cinnamon
¼ teaspoon black peppercorns
2 bay leaves
2 ½ cups finely chopped onion
2 tablespoons minced green chiles
1 tablespoon peeled minced ginger
1 teaspoon fennel seeds, powdered
¼ teaspoon turmeric
1 ½ teaspoons salt
12 oz. small potatoes, halved
1 cup green beans, cut in 2-inch pieces
1 cup peeled carrot, cut in 2-inch x ½-inch pieces
2 sprigs fresh curry leaves, stripped, approx.
2 tablespoons thinly sliced garlic
2 tablespoons peeled ginger root, julienne
1 13.5 oz. can coconut milk
½ cup frozen thawed peas

Kerala Chicken Stew: Continued
1. Rinse and pat chicken dry. Set aside.

2. In a saucepan, heat oil over medium heat. Add cardamom, cloves, cinnamon, peppercorns and bay leaves. Sauté until fragrant, about 40 seconds.

3. Add onions and sauté until golden, about 10 to 12 minutes. Add ginger and green chiles Saute 2 minutes. Add fennel, turmeric and salt and mix well.

4. Move mixture (masala) to sides of pan. Add chicken, folding each piece in half. Spoon masala on top. Brown for 5 minutes. Flip chicken to brown other side. Cook 3 minutes. Stir chicken to mix well with masala.

5. Add 1 cup water. Bring to a boil. Reduce heat to medium-low, cover and simmer until chicken is partially cooked, about 15 minutes.

6. Add potatoes, beans, carrots, curry leaves, ginger and garlic. Increase heat to medium and return to a boil. Reduce heat to medium-low, cover and simmer for 10 minutes.

7. Add coconut milk and peas. Continue to simmer until chicken and vegetables are tender.

8. Serve hot over rice.


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