Chicken Stew in Coconut Milk
On a cold winter or fall evening chicken stew is always a welcome change. The conventional recipe makes use of regular milk, but since we use a lot of coconut, I sometimes prefer to make my chicken stew in coconut milk. It's a nice variation, tastes great and those with lactose intolerance can also go ahead and enjoy this stew.
There are many ways of making this South Indian stew which is often referred to as Ishtew in a local corruption of the original word that came to us as part of our colonial legacy.
This recipe is based on my mother's style of cooking that I grew up watching.
All photos in this hub: © Aster56
- Chicken - 400 gms
- Onion (medium size) - 1
- Tomato - 1
- Lime - 1
- Cardamom -1
- Cloves - 4-5
- Cinnamon (11/2 inch sticks ) - 2
- Pepper corns - 8-10
- Bay leaf - 1
- Ginger paste - 1 teaspoon
- Garlic paste - 1 teaspoon
- Curry leaves - 2 sprigs
- Cilantro leaves - 2 sprigs
- Coconut - 1
- Cauliflower - 4 florets
- Shelled Peas - half cup
- Carrot - 1
- Oil - 2 tablespoons
- Salt - to taste
- Grate Coconut and extract coconut milk. Keep aside this milk (first milk). Now using the same grated coconut, add 2-3 cups of water and squeeze the coconut in the water so that it throws out all the milk. Now squeeze and sieve milk and keep it aside (second milk)
- Break the cauliflower into small florets and cut the carrot into small pieces (as shown in the photo above). Slit the green chili and slice the onion. Also slice the tomato. Keep aside all the cut vegetables.
- Take a pan, pour the oil and heat it. Put the bay leaf and other spices in the oil and let it splutter. Add onions and fry till it turns light brown. Add green chilies and curry leaves and keep stirring. Now add the ginger and garlic pastes and fry till a nice aroma comes from it. Add tomato and fry for 2-3 minutes. Now add all the vegetables and stir and keep frying for 5 minutes. Add the second milk and salt put it on slow flame and let the vegetables half-cook.
- Add the chicken pieces to the half-cooked vegetables and mix well. Cover and cook on slow fire till the chicken is cooked.
- Now add the thick first milk. Mix it and let it come to boil just once. Put off the flame. Squeeze juice of half a lime and garnish with cilantro leaves. Cover the stew and keep aside.
- Chicken stew in coconut milk is ready to be served with roti (Indian flat bread)