Chicken Ishtu

Ingredients

Yield:

Serves 4

• • Whole Chicken with bones: 1.65 lb /750 grams /3/4 kg (cut into medium size pieces)
  • Red Onion: 1 medium, thinly sliced
  • Tri-color Potato: 10 pcs, Cut in half
  • Heirloom Carrot: 10- 12 pcs
  • Asparagus tips: 10 pcs
  • French beans: 8 (stringed & cut in half)
  • Ginger: 1 tbsp (thinly julienned)
  • Garlic: 1 tbsp (thinly sliced)
  • Green Chilies: 2-3 (slit lengthwise, remove seeds if you don’t like spicy)
  • Shallots /Red Small Onion: 4-5 (thinly sliced)
  • Thick Coconut Cream: 200 ml
  • Coconut Milk: 400 ml
  • Black Pepper Powder: 1 tsp or to taste (Optional)
  • Coconut Oil: 1 tbsp
  • Salt to taste

• Spices

  • Whole Black Peppercorns: ½ tsp
  • Cardamom: 3
  • Cloves: 3
  • Cinnamon: 1" piece
  • Bay Leaves: 3
  • Star Anise: 2
  • Curry leaves: 2 sprig

Preparation

Difficulty:

Easy

Time:

35 MinutesPrep Time

Total Time:

15 Minutes

1. 1. In a large pan, heat coconut oil; add the cardamom, cloves, whole peppercorn, cinnamon, star anise and bay leaves and sauté for a minute.
   2. Add the sliced onions, ginger, garlic, slit green chilies and curry leaves; sauté till it turns soft and pink in color.
   3. Add chicken pieces, carrots, potatoes and salt. Combine everything well. Add coconut milk. Cover; cook till the chicken is fully cooked.
   4. When chicken is cooked; add thick coconut cream, asparagus tips, beans and reduce the flame, cook for 5 minutes or until you get the required thickness.
   5. In a small pan, heat coconut oil and add sliced small red onion and curry leaves and fry till become light brown color. Remove and add to the stew and sprinkle pepper powder if needed.
   6. Delicious chicken stew is ready to serve. Serve hot with Bread.