KOZHI SHTOO (SOUTH INDIAN CHICKEN STEW)

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Kozhi Shtoo (South Indian Chicken Stew) image

This is a wonderful sounding recipe from the Indian state of Kerala. I have not tried it yet, but I plan to soon!

Provided by Simba7

Categories     Curries

Time 1h30m

Yield 4-5 serving(s)

Number Of Ingredients 18

3 lbs boneless skinless chicken thighs, cut into bite size pieces
6 tablespoons vegetable oil
1 1/2 teaspoons whole black peppercorns
4 1/2 inches cinnamon sticks
10 whole cloves
8 whole cardamom pods
3 large onions, cut in half lengthwise and then cut crosswise into fine half rings
1 1/2 inches piece fresh ginger, minced
1 tablespoon flour
6 fresh hot green chili peppers, slit slightly down their center
2 1/2 cups thin coconut milk
3 medium sized potatoes, peeled and cut lengthwise into 1 inch thick fingers
1 1/2 teaspoons salt
1 tablespoon lemon juice or 1 tablespoon lime juice
1 tablespoon coconut oil (or any other vegetable oil)
4 tablespoons peeled and finely sliced shallots
15 curry leaves (fresh or dry)
1 1/4 cups thick coconut milk

Steps:

  • Over a medium flame, heat 6 tablespoons of oil in a large, wide-based casserole pan.
  • When hot, put in the peppercorns, cinnamon sticks, cloves and cardamom pods.
  • Stir once and add the ginger and onions.
  • Sauté until the onions are translucent.
  • Put in the flour and stir it around for half a minute.
  • Add the green chillies, chicken, and thin coconut milk. bring to a boil.
  • Cover, then turn the heat to low and simmer for about 10 minutes.
  • Add the potatoes and the salt and stir.
  • Bring to a boil, then cover. Turn the heat to low and simmer for about 20 minutes or until chicken and potatoes are tender.
  • Stir in the lemon juice.
  • Heat the coconut oil in a small frying pan on medium heat. When hot, put in the sliced shallots.
  • Stir and fry the shallots until they are lightly browned.
  • Put in the curry leaves and stir for a second.
  • Pour the contents of the frying pan into the chicken stew. Stir in the thick coconut milk and add it to the stew as well.
  • Bring to a simmer, stirring gently all the time.
  • As soon as the first bubbles appear, turn off the heat.
  • Serve with hoppers (rice pancakes) or plain rice.

Nutrition Facts : Calories 1361.1, Fat 86.7, SaturatedFat 52.7, Cholesterol 283.3, Sodium 1323.3, Carbohydrate 72.3, Fiber 12.3, Sugar 26.7, Protein 80.6

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