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Kerala Chicken Stew

From The Complete Indian Regional Cookbook, this dish known as Ishloo offers chicken on the bone slow-cooked in a subtle coconut broth.
5 from 1 vote
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 1 1/4 pounds bone-in chicken leg, thigh, or breast meat
  • 4 tbsp olive oil
  • 1 inch cinnamon stick piece or 1/4 tsp. ground
  • 6 cardamom pods or 1/2 tsp. ground
  • 4 whole cloves or 1/4 tsp. ground
  • 12-15 curry leaves or substitute equal amount of basil leaves and lime zest
  • 1 large onion, finely chopped
  • 2 tsp ginger, finely chopped
  • 2 tsp garlic, finely chopped
  • 2 fresh jalapeno peppers, sliced at an angle or other fresh green chilis
  • 1/2 tsp ground turmeric
  • 14 ounces canned coconut milk
  • 1 tsp salt, or to taste
  • 4 potatoes, cut in bite-size pieces
  • 1 cup water
  • 1 1/2 cups frozen peas

Instructions
 

  • Remove the skin from the chicken; cut into manageable pieces.
  • Heat the oil in a Dutch oven over low heat and add the cinnamon, cardamom pods, cloves, and curry leaves. Sauté the spices for about 30 seconds until they release their aroma.
  • Add the chopped onion to the pan, increase the heat to medium, and fry until the onion is soft, but not browned, about 5 minutes.
  • Add the ginger, garlic, and jalapenos, and cook for 2-3 minutes or longer to allow the flavors to blend.
  • Add the turmeric and stir well. Then add the skinned chicken pieces. Increase the heat to high and cook for about 5 minutes, turning the chicken until it browns all over.
  • Add the coconut mile and salt and stir and mix well. Reduce the heat to low, cover and simmer for 15-20 minutes. Add the potatoes and 1 cup water. Bring to a boil, then reduce the heat to low, cover and cook for 20 more minutes until the chicken is cook and potatoes are tender.
  • Add the peas, stir and cook for five minutes. Serve over white or brown rice.
Keyword chicken, coconut milk, peas, potatoes