'Ishtoo' is the South Indian colloquial term for stew. A home-style recipe from the southern state of Kerala, this mild chicken dish with a base of fresh coconut extract is extremely popular. Some even have it for breakfast!
Ingredients 13
600 g chicken thigh fillets
3 desiree potatoes, medium
2 red onions
6 fresh red chilli
3 cm pieces ginger
3⁄4 cup oil
5 cardamom pods
3 cloves
1 tsp black peppercorn
1 sprig curry leaves, fresh
2 1⁄2 cups coconut milk
salt
1 tbsp white vinegar
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Method 2
Dice the into 5 cm (2 in.) cubes. Peel the and dice slightly smaller than the chicken. Peel and cut into strips. Slit the . Peel and cut into thin strips.
Heat in a pan. Add , , and then the . Add and sauté without colouring. Add and . Add pieces and seal. Add the and salt. If necessary, add some water to obtain a thin stew-like consistency. Add and simmer. Adjust the seasoning, add and remove from the heat when the chicken and potatoes are cooked, in about 10-12 minutes.
Anil Ashokan's tips
Traditionally the base is prepared with fresh coconut extract. Since this recipe uses coconut milk instead, choose a light one. If a thick cream is the only one available, adjust the consistency with a neutral chicken stock or some water.
